Careme

Ingredients

• Draper Valley Boneless Skinless Fresh Chicken Thighs

  1 lb $6.99
• Fresh Sweet Corn on the Cob

  2 ears $1.25
• Green Onions

  4 green onions, divided $1.50
• Fresh Organic Lime

  1 lime, zested and juiced $1.50
• Garlic

  3 cloves, minced $0.79
• Ginger Root

  1 tablespoon grated $4.99
• Fresh Habanero Peppers

  1/2 to 1 pepper, seeded and minced $7.99
• Olive oil

  2 tablespoons, divided
• Soy sauce

  1 tablespoon
• Brown sugar

  1 teaspoon
• Ground allspice

  1 teaspoon
• Dried thyme

  1 teaspoon
• Smoked paprika

  1/2 teaspoon
• Ground cinnamon

  1/8 teaspoon
• Kosher salt

  3/4 teaspoon, divided
• Black pepper

  1/4 teaspoon
• Charles Smith Wines Kungfu Girl Riesling Washington White Wine

  750 ml $13.99

Instructions

1. Shuck the corn, mince 3 green onions, thinly slice the remaining green onion for garnish, mince the garlic and habanero, grate the ginger, and zest and juice the lime.
2. In a bowl, mix the minced green onions, garlic, ginger, habanero, lime zest, half the lime juice, 1 tablespoon olive oil, soy sauce, brown sugar, allspice, thyme, smoked paprika, cinnamon, 1/2 teaspoon salt, and black pepper.
3. Pat the chicken thighs dry, coat them thoroughly in the jerk marinade, and let them sit at room temperature for 15 minutes; during this time, heat an outdoor grill or grill pan to medium-high and oil the grates.
4. Rub the corn with the remaining 1 tablespoon olive oil and season with the remaining 1/4 teaspoon salt.
5. Place the chicken on the grill and cook for 4 to 5 minutes; flip the chicken, add the corn to the grill, and continue cooking for 8 to 10 minutes more, turning the corn often and flipping the chicken once more if needed, until the corn is lightly charred and tender and the chicken reaches 165°F in the thickest part.
6. Transfer the chicken and corn to a platter, drizzle the corn with the remaining lime juice, and rest the chicken for 5 minutes so the juices settle.
7. Plate the jerk chicken thighs with the hot grilled sweet corn, scatter sliced green onion over the top, and spoon any resting juices from the chicken over the plate.

Ingredients

• Kroger® Wild Caught Sea Scallops Frozen

  1 lb, thawed if frozen $21.99
• Kroger® Sugar Snap Peas

  8 oz, strings removed $3.99
• Simple Truth Organic® Jasmine Rice

  3/4 cup uncooked $4.99
• Green Onions

  2, thinly sliced, whites and greens separated $1.50
• Ginger Root

  1 tablespoon finely grated $4.99
• Garlic

  2 cloves, finely grated or minced $0.79
• Low-sodium soy sauce

  1 tablespoon
• Rice vinegar or Chinkiang vinegar

  1 tablespoon
• Chili crisp

  1 to 2 tablespoons
• Honey

  1 teaspoon
• Ground Sichuan peppercorns

  1/2 teaspoon, plus more to taste
• Neutral high-heat oil

  2 tablespoons, divided
• Unsalted butter

  2 tablespoons
• Kosher salt

  to taste

Instructions

1. If the scallops are frozen, thaw them in a sealed bag under cold running water for 15 to 20 minutes. Remove any small side muscles, then pat the scallops very dry with paper towels and season lightly with salt.
2. Rinse the jasmine rice until the water runs mostly clear. Combine it in a small saucepan with 1 1/4 cups water and a pinch of salt, bring to a simmer, cover, reduce heat to low, and cook for 15 minutes; turn off the heat and let it stand covered for 5 minutes.
3. While the rice cooks, whisk together the soy sauce, vinegar, chili crisp, honey, and ground Sichuan peppercorns. Prep the sugar snap peas, slice the green onions, and grate the ginger and garlic.
4. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the sugar snap peas and green onion whites with a pinch of salt; cook, tossing, until blistered and crisp-tender, 3 to 4 minutes, then transfer to a plate. For a grill option, use a preheated cast-iron skillet or griddle on the grill and cook the peas the same way.
5. Wipe out the skillet if needed, add the remaining 1 tablespoon oil, and heat over medium-high until shimmering. Add the scallops in a single layer with space between them and sear undisturbed until deeply golden on the first side, about 2 minutes; flip and sear 1 to 2 minutes more, just until opaque and barely firm, then transfer to a warm plate.
6. Lower the heat to medium-low and add the butter, ginger, and garlic to the skillet. Stir for 20 to 30 seconds until fragrant, then add the chili crisp sauce mixture and simmer briefly until glossy; return the snap peas to the pan and toss to coat.
7. Fluff the rice and divide it between two shallow bowls. Top with the saucy snap peas and seared scallops, spoon any remaining Sichuan pan sauce over the top, and finish with green onion tops and an extra pinch of Sichuan pepper if desired.