Sauteed Scallops with Steamed Brussels Sprouts

A few weeks ago as we were shopping for one of our cooking classes, i picked up a bag of brussels sprouts from Costco. Lisa asked me if they were for us and when I replied that they were not, she asked if we could buy some for us… the look on my face must have been priceless at that point! Because Lisa generally eats little vegetables, and brussels sprouts is one that she would refuse to it. You can imagine at this point what I asked her… “you like brussels sprouts??” Well it turns out, Lisa really loves any vegetables that i cook in the round mold, and she now loves brussels sprouts because they don’t smell as bad when cooked in the large round mold, and they don’t bother her stomach…

So for dinner, this evening this is what i cooked: Brussels Sprouts.

While the rest of my family enjoyed a not-so-healthy meal, I sauteed a few scallops to go along the sprouts. Et voila:

Ingredients for 2:

  • 1 bag of brussels sprouts of about 16 oz.
  • 2 strips of bacon or  1/4 cup of bacon bits
  • 8 scallops
  • 1/4 cup of Mediterranean balsamic vinegar
  • salt
  • pepper

First you will want to cook the bacon. Cut the bacon strips in tiny strips and turn the stove to medium-high. Cook the bacon until it is crisp. Drain the bacon drippings from the bacon using a colander and place the bacon into a small bowl.

If you are using bacon strips, just warm them up in a frying pan with 1 tsp of olive oil. Empty the bacon into a small bowl and Set aside.

Now, rinse the brussels sprouts  in water with a little bit of vinegar. Remove the outer leaves of the brussels sprouts if they are damaged. Cut the brussels sprouts in half. Place them in the large round mold, and add 2 tbsp of the cooked bacon. Cover the large round mold with the octogonal silpat and microwave for 4-5 minutes. The brussels sprouts should be cooked but still firm ( I don’t like them too soft).

While the brussels sprouts are cooking, turn the heat back under the saucepan and when the pan is hot, add the scallops. Saute them for a minute on each side or until they are golden.

Spoon the brussels sprouts on individual plates, and place the scallops over the brussels sprouts. Then pour 1/4 cup of Mediterranean balsamic vinegar into the saucepan with the rest of the bacon and bring this to boil. Season with salt and pepper, stir and remove the pan from the stove. Pour the thickened vinegar atop the scallops and eat up. Et voila!!

Bon Appetit and Happy Cooking!!!

Mahi Mahi Over a Bed of Whole Rice and Red Pepper Salsa

After reading many of my entries, you may have noticed that:

1. I like to go grocery shopping every day so that I can get the freshest of ingredients.

2. I need to cook two meals a night because my family and I have different tastes.

3. I rather eat healthy.

4. I like to go to a store named Costco.

I am certain that you are finding very surprising the fact that I  like such a store as French people like little boutiques and rather buy “a la piece” rather  than in bulk. Well I love Costco because they have great products and the quality and the price is wonderful. It just happened that they also have the BEST fish in town. Their fish is fresh, it displays the packaging date, and it is twice as cheap as the grocery stores in town. On my routine trip to Costco, I was happy to find Mahi among their selection. Mahi at a reasonable price is a rare find! So guess what will be my dinner? Mahi Mahi.

I wanted to poach the Mahi and serve it with a citrus rice and a citrus compote but the lack of time made me use what I had on hand.

Ingredients for 2 people: 1 big piece of Mahi, 1 1/2 cups of roasted bell pepper salsa from Costco, 3/4 cup of white wine, 1/2 cup of brown rice, 1 1/2 cups of light broth, 1 small yellow onion diced very thinly, salt and pepper to taste.

I a small bowl, pour 1/2 cup of roasted red pepper salsa and 1/4 cup of white wine. Add 1/8 tsp of salt, 1/16 tsp of pepper. Stir well. Place the piece of Mahi Mahi in a ziploc bag, pour this mixture over it and place the bag in the fridge. Let it marinade for at least 30 minutes.

Meanwhile prepare the brown rice. You may cook the brown rice according to the package directions ( boiling water…) or you can cook the easy way and cook your rice in the round mold. Place the 1/2 cup of rice in the round mold, add 3/4 cup of warm broth in the round mold. Cover the round mold with the octogonal silpat and cook for 12 minutes. I want my rice al dente because I will cook it some more in the oven. If you want to cook your rice through, I would suggest cooking it for 15 minutes. Carefully remove the octogonal silpat and fluff up the rice. Place the marinated mahi over the rice. Cover the round mold again with the octogonal silpat and cook for 6-8 minutes in a warm oven at 375. It will achieve the same result as if you had poached your fish or cook it a l’etouffe.

While the Mahi is cooking, prepare the sauce that will go over your fish. You will need to first saute your onion in 1 tsp of olive oil. When the onions are golden and soft, add 1 tsp of flour and stir so as to brown the flour and coat the onions. Add 1/2 cup of warm broth, 1 cup of roasted bell pepper salsa and 1/2 cup of white wine. Bring to boil. Season to taste.

To serve the fish, spoon the rice on the plate first, then place the filet of Mahi on top and drizzle the sauce over the fish. Et voila!

Bon Appetit and Happy Cooking!!!