12:30PM Just Eats with Chef JJ
1:00PM Just Eats with Chef JJ
1:30PM Just Eats with Chef JJ

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1/2 cup Essiespice- Coco-for-Garlic Sauce, divided1/2 head red cabbage, thinly sliced

Ingredients

  • 1 pound salmon filet, cut into 1 inch cubes
  • 1 pound sea scallops
  • 1/2 cup Essiespice- Coco-for -Garlic Sauce, divided
  • Avocado oil
  • Salt
  • Pepper
  • 1 cup corn kernels
  • 1 teaspoon EssieSpice Mekko- Dry Rub
  • 1/2 large white onion, thinly sliced
  • 1/2 head red cabbage, thinly sliced
  • 1/2 head green cabbage, thinly sliced
  • 1/2 red pepper , thinly sliced
  • 1/2 green pepper , thinly sliced
  • 1 tablespoon EssieSpice Mango- Chili- Medley
  • 1/4 cup soy sauce
  • 1 pound rice noodles, cooked

Instructions

Preparation: 1.In a medium bowl combine the salmon, half of the Essiespice- Coco-for-Garlic Sauce, drizzle of oil, salt, and pepper. In another large bowl combine the sea scallops and other half of Essie spice- Coco-for-Garlic Sauce, drizzle of oil, salt and pepper. Cover the bowls and marinate in the fridge for about 5 to 10 minutes. 2.Heat a large cast iron pan or non-stick skillet over medium high heat with avocado oil.Begin to sear the scallops in an even layer. Cook for 1 to 2 minutes on each side. Make sure you do not overcrowd the pan.You can do this in batches if needed and remove from the pan. 3.In the same skillet over medium high heat add more avocado oil. Sear the salmon pieces skin side down until they are crispy. Sear them in batches if needed and remove from the pan. 4.In a large saute pan over medium high heat add avocado oil.Add the corn kernels, andEssieSpice Mekko- Dry Rub and saute for a few minutes until they are golden.Then add the onions, cabbage, and peppers and keep mixing with tongs or a wooden spoon to make sure the vegetables cook and turn golden brown. 5.Then add in the EssieSpice Mango- Chili- Medley and gradually add the soy sauce and stir to combine.Add more or less soy sauce as desired.6.Add the noodles and gently fold them into the vegetable mixture so they don’t break.