POP Nutrition: Piquante Scallops With Fig and Almond Sauce

Happy Friday guys,

And what a great Friday it is. I had amazing workouts and ready to tackle just another studio/gym project – which means getting closer and closer to shooting workouts, cooking videos,  and uploading them online.

So to end a great week we are having a new dish: Piquante Scallops With Fig and Almond Sauce. Sweet, savor, spicy, and absolutely delicious.


  • 1/2 sliced dry toasted almonds
  • 6 fresh figs
  • 3 jalapeno peppers
  • 1 large red onion
  • 1 tbsptosated sesame oil
  • 10 leaves of basil
  • 12 oz low-sodium vegetable stock
  • green onion
  • pepper
  • paprika
  • all spice
  • 1/2 red whine vinegar
  • 1/4 oat bran old fashion oatmeal
  • 1/2 tsp ground Szechuan pepper
  • 8 oz carrots
  •  12 oz asparagus
  • 1/2 of orange zest and juice (use the same orange)
  • 2 green onions
  • 1 garlic head
  • 1 tsp coriander
  • 1 tsp red pepper
  • 1 tbsp balsamic vinegar
  • 1 tbsp of honey

Cooking Steps:

  1. Toasted almonds on low heat in a heavy bottom pan. (I love Trader Joe’s dry toasted almonds. The slivers are thin and absolutely delicious with the just right amount of crunch).
  2. In a bowl combine vinegar, Szechuan pepper, thyme, oat bran/old fashion oatmeal, add scallop to coat evenly. The oat bran/oatmeal is used as a substitute for flour to give our reduction a nice think consistency.
  3. Heat up a skillet and cook scallops on low heat for about 3 min.  Do not overcook since we will be adding them to the sauce. And use all the leftovers from the pan – it soaked up all the scallop juice goodness  and flavor.
  4. Meanwhile, chop onion and cook in a heavy bottom pan on low using 1 tbsp of sesame oil. (This has become my favorite – very appetizing).
  5. In a blender chop figs, jalapeno peppers, green onion, garlic, Szechuan peppers, coriander, red pepper.
  6. After onion is tender and light golden brown, add chopped carrots, and asparagus. Drizzle with 1 tsp of red wine vinegar, add orange zest and juice, cover and cook for 5 min or until carrots are tender but still firm.
  7. Fold the fig and jalapeno pepper sauce into the vegetable and add scallops, 1/2 of toasted almonds, drizzle with balsamic vinegar (brings out the taste of fig in the sauce), and mix gently. Cook on low for 10 min.

Today I will be serving this over brown rice noodles. Hmmm so so good just had a taste. The spicy and sweet flavors complete each leaving my lips slightly burning – it’s that and red pepper – exactly what I was looking for.

Also, I tried the fig and jalapeno sauce with baked tortilla chips – it was delicious. Great low-fat and low-sodium summer break snack that still kick a punch in taste.

Have a great weekend.


Esse Libere Fitness – Free To Be Fit