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Scallop Moqueca w/ saffron rice



3 medium sized tomatoes, peeled and chopped

3 tablespoons butter

1 medium yellow onion thinly sliced

1/2 red bell pepper, thinly sliced

1/2 yellow bell pepper, thinly sliced

2 teaspoons kosher salt

2 teaspoons fresh ground black pepper

1 tablespoon minced garlic

1 1/2 cup chicken stock

1 1/2 cup shrimp or seafood stock

1 cup dry white wine

1 can unsweetened coconut milk

2 teaspoons kosher salt, divided

1 teaspoon black pepper

2 tablespoons red palm oil

1 1/2 pounds scallops or firm whitefish

1/4 cup fresh lime juice

1/4 cup chopped fresh cilantro


Saffron Rice

Chicken stock

Five threads of saffron

3 tablespoons butter

Salt to taste


For the rice.

Prepare rice as directed replacing  water with chicken stock. Once the stock starts boiling add the saffron and cook the rice. Once done, fluff with a fork, stir in the butter and salt to taste.


The Stew

Lightly season the scallops with Kosher salt and set aside. Melt the butter in a large pot over medium heat and once melted, add the onions and peppers and cook for 5 minutes or until soft. Add the tomatoes and garlic and cook for 1 minute. Next add the wine and cook until mostly evaporated, about 5 minutes. Add the chicken stock, shrimp stock and coconut milk and stir to combine. Stir in the palm oil and bring to a boil, then reduce to a simmer. Reduce heat to low and cook 10 minutes.

Add the lime juice and scallops and cook another 4-5 minutes.

Serve over the saffron rice.


Scallop Moqueca
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