Seared Scallops on a Bed of Red Onion and Corn

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We work all week long and when we have time, it is raining, even pouring. It is so upsetting. I hate rain. I can’t go outside and go for my jog and it puts a damper on my mood.

So what to do when it is raining??? In my house, we watched TV and do a lot of nothing;-) Me, I cook. So today I cooked a yummy onion soup for our lunch, and I fixed some Sable Breton.

This evening I wanted to add a bit of sunshine to my plate so I prepared Seared Scallops on a bed of corn and red onion.

It was quick, easy to do, yummy to my stomach and it really brightened my morose day;-)

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Ingredients for 2:

  • 6 to 8 fresh scallops
  • 3 ears of corn
  • 1/2 red onion sliced and diced
  • 4 scallions
  • 1/4 tsp of red pepper flakes
  • 1 tsp of Grill Mates Smokehouse Maple
  • 1 tsbp of  butter
  • Salt and Pepper
  1. Place the corn inside the large round mold and cover the mold with the octogonal silpat.
  2. Microwave for 4 minutes.
  3. With a sharp knife, cut the corn off the ear, and set 1
  4. Melt 1 tbsp of butter in a frying pan, and when the butter is sizzling, add the diced onion and saute it until it turns golden.
  5. Then add the corn and saute it as well.
  6. Add the chopped scallions and saute 3
  7. Season with salt, pepper, red pepper flakes and stir.
  8. Empty the content of the pan into a plate and cover it so that it will not cool down.
  9. Rinse the scallops over running water. With a paper towel, pat them dry.
  10. Spread the Smokehouse Maple seasoning over a plate or in a bowl and dip each scallops into the seasoning to coat them with that seasoning. Set 4
  11. In a large frying pan, melt 1/2 tsp of butter. When the butter is sizzling, sear the scallops for 1-2 minutes.
  12. Turn them and sear them the other side.
  13. Spoon some of the corn on each plate and place the seared scallops on top. Serve and Enjoy!!!

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Bon Appetit and Happy Cooking!!!

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!!!

Sauteed Scallops over a Warm Roasted Bell Peppers Salad.

Yeah……Spring Break is finally here!!! Yeah!!! Here in South Carolina, we are all ready and are all waiting with anticipation for Spring Break. And like many Americans I will be going away for a restful vacation my self. But as many of you know, going away also means getting ready for this trip. This means that all the little businesses need to be attended, laundry needs to be cleaned, suitcases need to be packed and tax needs to be filed ( YUK!!!).

It is one thing to pack, but to get everything done before leaving is a tantalizing tasks especially when you are working a full time job like me. So guess what … I have to cut corners somewhere to find that extra time. And this was done tonite with dinner.. I ordered pizzas for my husband and my children,  and I prepared myself  very quick meal with what I had on hand: scallops in the freezer, and a few roasted bell peppers in my fridge.

Ingredients for 1 : 3-4 scallops, 1 bell pepper roasted, peeled, and sliced in small strips, 1 garlic clove, 2 tbsp of Marcona almonds broken coarsely, 1/4 cup of balsamic vinegar, 1 tbsp of hazelnut oil, salt and pepper to taste.

In a small frying pan, warm up 1 tsp of hazelnut oil. When the oil is sizzling, add the scallops ( fresh or thawed), and cooked them for 2 minutes on each side or until the sides is turning a golden brown. Remove the scallops from the frying pan, place them on a warm plate, and cover them with some aluminium foil to keep them war. In the same frying pan, add 1 tsp of hazelnut oil and add the red pepper strips. Saute them for a few minutes, add the chopped garlic, broken Marcona almond and saute it all for a few minutes. Add the 1/4 cup of balsamic vinegar, salt and pepper and bring it to boil. Let it simmer for a few minutes.

To serve, spoon the red pepper salad on a plate and place the scallops on top. Drizzle some more of the vinegar over the scallops and spoon a few of the marconas pieces. Et voila!!!

Bon Appetit and Happy Cooking!!!

Coriander Coated Scallops over a Bed a Rutabaga Puree

The grocery store is my hunting ground. I am always on a prowl for new items, new food to prepare. As I was picking up some fresh ginger root, I could not help but noticing those circular roots next to to the ginger. One of them was named Rutabaga. I had never tried it, nor did I know how to cook it. I really thought it would be a mild vegetable that i could use for a side for my scallops. Well be warned, this vegetable is very strong in taste. This time I serve it pureed under my scallops, but next time I may add a few carrots or potatoes to make this root not so strong in taste.

Ingredients for 2: 1 rutabaga root, coriander ground, 3-4 scallops per person, salt, pepper, 1 cup of light chicken broth, 1/2 tsp of butter.

Peel and dice the rutabaga, place the rutabaga in the round mold. Place the octogonal silpat on top of the round mold and microwave it for 8 minutes. With a potato masher, puree the rutabag. Add 1 cup of chicken broth, 1/2 tsp of ground coriander and stir well. Add salt and pepper if you deem necessary. Set aside.

Meanwhile dry the scallops with a paper towel, sprinkle some coriander powder in a plate and coat all the scallops with the ground coriander on both sides. In a small saute pan, melt the 1/2 tsp of butter and let it sizzle. When the butter is turning golden, add the scallops and saute them for a minute on each side. Sprinkle salt and pepper. Remove the scallops from the pan, and deglaze the pan with the rest of the broth. Add a few drops of maggi (2-3) ( it is a very condensed bouillon that is similar to soy sauce) Bring the broth to boil.

To serve spoon the rutabaga on each plate, and place the scallops on top of the puree and drizzle the “sauce” over the scallops. Serve warm.

Bon Appetit and Happy Cooking!!!

Sauteed Scallops over a Bed of Brussels Sprout Stir Fry.

Besides sweet potatoes, winter vegetables are not as attractive to my children are as the summer ones. As a result I have to find ways to cook them in various ways. Today I was trying to use those extra brussels sprouts that no one wanted to eat.

Ingredients for 2: 1/4 white sweet onion cut thinly, 3 strip of bacon cut in thin strips. about 20 brussels ( or have a small bag), 6-8 fresh scallops, salt, pepper, 1/4 cup of white wine.

Clean the brussels sprouts by cutting the end and peeling the first layers of leaves. Place then in a bowl of water to rinse them. Remove them from the water and cut them in half. Place them in the round mold and cover the round mold with the octogonal silpat. Microwave for 3 minutes. Cut them in thin strips and set aside.

In a large frying pan, place the bacon and cook on medium-high until the fat is melting. When the fat is melting, add the diced onion and cook until the onions are becoming golden and soft. The bacon should still be soft. Add the diced brussels sprouts and saute them in the onion and bacon mixture. Add salt and pepper to taste and stir. Add the wine and cook until the wine has evaporated. Empty the content of the pan in a large bowl and start cooking the scallops. In the same frying pan, add 1 tbsp of butter and cook at medium-high until it starts sizzling. When the butter is sizzling, add the scallops and cook them for 1 minute on each sides just enough to brown them. Sprinkle some salt and pepper to taste. To serve, place the brussels sprouts stir fry on the plate and place the scallops a top the vegetables. How easy what that?!?!

Bon Appetit and Happy Cooking!!!

Seared Scallops in Hazelnut Oil over Sweet Potato Puree

Do you remember last time I fixed scallops? I wanted to sear my scallops in hazelnut oil except that there wasn’t any left in my pantry for me to cook with. Well, after going to the grocery store I was now ready to put an ending to that craving;-) and it was worth the wait…

Ingredients for 1 : 1 sweet potato, 2 oz of mascarpone, 1 tsp of brown sugar, hazelnut oil and salt and pepper to taste, 4 scallops, 1 tbsp of chopped hazelnut.

Utensils: Demarle 10″ frying pan, large round mold, octogonal silpat, polyamide spatula, Demarle paring knife, potato masher, measuring spoons.

Peel the sweet potato, cut it in cubes, and place in the round mold. Cover the round mold with the octogonal silpat and cook in the microwave for 5 minutes. Remove the round mold from the microwave, and place the soften sweet potato cubes in a large bowl. Puree the potato with a potato masher. Add 2oz of mascarpone, 1 tsp of hazelnut oil, 1 tbsp of brown sugar, 1 smidgen of nutmeg, 1 smidgen of pepper, 1 pinch of salt to the mashed potato and mix well. You may add more mascarpone if you wish to have creamier sweet potato puree.  Set aside.

In a frying pan, saute the chopped hazelnut to roast them over medium to high heat. season with salt and pepper by sprinkling a bit of each on the scallops. Remove the hazelnuts from the pan, and set them aside. In the same frying pan, warm up 1 tsp of hazelnut oil and saute the scallops for a few minutes on each side. Season with salt and pepper.

To serve, place the scallops on the plate and spoon the sweet potato puree next to it. Add 1 tsp of hazelnut oil in the frying pan, and stir off the drippings. Season with salt and pepper and drizzle the drippings over the scallops and the puree. Sprinkle the roasted chopped hazelnut over it all.

Bon Appetit and Happy Cooking!!!