1/3 Diced Yellow Onion
1/3 Diced Red Bell Pepper
½ cup Sliced Mushrooms
2 cups Chicken Stock
1 cup Coconut Milk
½ cup Broccoli Florets
1 tsp Garlic
1 tsp Ginger
2 Tbsp Coconut Oil
½ cup Cilantro
2 Tbsp Lime Juice
4 Dried Arbol Chili Peppers
Sea Salt and White Pepper (to taste)
Coconut Oil

To prep, dice the onions and red peppers. Slice the mushrooms. Mince the ginger and garlic.

In a saucepan, heat the oil over medium-high heat (~7) and sauté the onions. When almost translucent, add the bell peppers, garlic, and ginger. Cook about 2 minutes, then add the mushrooms.

Cook another minute or two, then add the coconut milk, stock, and arbol chili peppers (remove the stems).

Bring the mix to a boil, then reduce the heat to medium (~4). Add the broccoli and simmer until the broccoli is bright green. Add the lime juice, chopped cilantro, sea salt, and white pepper to taste.

While the soup is simmering, cook the scallops. Heat one teaspoon of coconut oil over medium heat (~5). Set down one layer of scallops, cover, and cook for about 4 minutes or until the scallops bounce back to the touch (push down in the middle of the scallop; if it is ready, it will be just slightly firm and bounce back to the touch).

Tip You can use any type of scallops. You can substitute the scallops with shrimp or even chicken, or leave them out altogether for a completely vegan dish!
Serves 4
This recipe can easily be made Vegan; just omit the scallops