Garlic & Soy-Glazed Shrimp

Wash and dry the fresh produce. Peel and finely chop 3 cloves of garlic. Using a zester or the small side of a box grater, finely grate the lime to get 2 teaspoons. Quarter the lime. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then small dice. Thoroughly wash your hands immediately after handling.

In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add as much of the diced pepper as you'd like and 1/3 of the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the sugar, worcestershire sauce (carefully, as the liquid may splatter), and 2 tablespoons of water. Cook, stirring frequently, 2 to 3 minutes, or until the pepper is softened and the sugar has dissolved. Turn off the heat; stir in the lime zest and the juice of 2 lime wedges. Transfer to a bowl. Rinse and wipe out the pot.

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In the same pot, combine the rice, a big pinch of salt, and 2 cups of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil and the sesame oil on medium-high until hot. Add the breadcrumbs and sesame seeds. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned. Transfer to a plate and season with salt and pepper. Wipe out the pan.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the broccoli florets; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Add half the remaining chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until combined and slightly softened. Add 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, without stirring, 2 to 3 minutes, or until the broccoli is softened and the water has cooked off. Transfer to a bowl. Wipe out the pan.

Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 2 to 3 minutes, or until browned. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through. Add the soy sauce and remaining chopped garlic. Cook, stirring gently, 30 seconds to 1 minute, or until the garlic is slightly softened. Turn off the heat. Serve the cooked rice topped with the cooked scallops and cooked broccoli. Garnish the broccoli with the toasted breadcrumbs. Serve the jalapeño-lime sauce and remaining lime wedges on the side. Enjoy!