I didn't have any tomato paste and I was a little too generous with the red pepper flakes but still tasted great and I'll make it again.
I won't leave stars because I changed the recipe to fit my family's needs. I didn't use tomato paste, used home canned tomatoes and chicken stock. I also substituted brown rice for white, cooking it a little longer to compensate, then added the scallops. Wasn't sure hubby would like it, but was pleasantly surprised! He was very complimentary and would eat it again! I thought it was great, a wonderful recipe to start from. I am grateful you posted this recipe and plan to put it in my permanent paper file. Keep up the good work!
This was great; so flavorful and hardly any fat. I omitted the celery and green peppers but it was fantastic. Easy to make, made a ton of food. I could see this being really tasty with chicken as well (my husband's not a huge scallop fan but he enjoyed it). Has a real southwest-y flavor, with all the chili powder and cumin. Will definitely make again!
My husband and I have opposite tastes when it comes to foods and we both agreed that this one was fantastic...and even better was low fat. The baby loved it too.
This is a fabulous, easy, guilt-free recipe - I make it just about every time I buy scallops since it uses ingredients I always have on hand. Don't be afraid of the number of ingredients since a lot of them are just spices, and it really does taste better with the fresh parsley, although I often leave it out. One recommendation: if you grind your own cumin seeds, don't use the full amount called for since it can be a little overpowering.