So, I originally made this one night for dinner when jwa was off doing some kind of geekery after work. Mainly, because he is not crazy about chili and is super picky about seafood. I tried this because I had frozen shrimp and bay scallops to use up and it sounded like an intriguing way to do that. But, wow, it was really good too!

I tweaked it a bit (original recipe was from the foodnetwork.com site), mainly by omitting clams, and adding the orange zest/juice and chicken broth. This is also a great use of frozen and defrosted bay scallops, as they are not being seared or anything, just cooked in the tomato-y broth.

Seafood Chili
1 tbsp vegetable oil
1 large white onion, chopped
3 garlic cloves, crushed and minced
1 red bell pepper, cored, seeded, and sliced
4 tomatillos, papery skin removed, diced
1 tsp grated orange zest
1 tbsp crumbled dried oregano
1 tbsp . . . → Read More: Really Flavorful Seafood Chili