Posts tagged ‘scallops’

July 29, 2012

Bacon and Scallop Scramble

Besides all of my paleo eggs benedict creations, my favorite breakfasts have been seafood scrambles and omelettes! If you haven’t already, check out my Dungeness Crab Scramble and my Shrimp and Chives Omelette.

My newest one uses scallops! I’ve never been a big fan of bacon wrapped scallops; I don’t usually care for the bacon and scallop flavor combination. Apparently all I had to do was throw in some eggs to really like it! Probably because I’m not one of those “bacon makes everything better!” weirdos people. I’m one of the “bacon is only good for breakfast or on burgers or around dates” people.

Bacon and Scallop Scramble

Ingredients:
– 1 slice of (uncured, low sodium, nitrate free, blah blah blah) bacon
– 1 large wild-caught sea scallop, chopped OR .5 cup or those little bay scallops
– 2 eggs, beaten
– 1/4 cup shallots, chopped
– Black pepper and cayenne pepper to taste
– Fresh basil, chopped

Directions:
Add the shallots and the bacon in the pan and start cooking! When the bacon is about half done, add the scallops and the eggs. Scramble scramble! Season, add fresh basil, and enjoy!

Second blog post in one day, fourth in a week! I think this means that I’m officially back to blogging regularly! Hooray!

July 27, 2012

Mango Tarragon Scallops

Second blog post in a week! I’ve been continuing to cook with fruit lately due to the abundance of fruit at my house right now.

This time I experimented with some mango! I saw a recipe card at Whole Foods while buying scallops for Scallops with Cherry-Tarragon Sauce. I was out of cherries, so after nibbling on tarragon and then nibbling on various other fruits, I decided on using mango. I mostly stuck to the recipe with a few substitutions, so I’ll just list the ingredients that I used. However, I added the mango at the very last moment for a quick stir because I didn’t think I would care for cooked mango.

Mango Tarragon Scallops

Ingredients:
– 3 large wild-caught sea scallops
– sea salt and ground black pepper to taste
– 1 Tbsp coconut oil (I would have used clarified butter, but was out of it)
– 1/2 to 1 shallot, chopped
– 1 Tbsp apple cider vinegar
– 1/2 cup mango, chopped
– 1.5 tsp fresh tarragon, chopped

I ate it with arugula, my favorite green! This was really good for the first scallop and then progressively got too sweet for me. I definitely enjoy the taste of tarragon and mango together. I also decided that I like my mangos cold, not so much warm. It’s also not much of a sauce and I can’t imagine it being saucy even if I used cherries like the original recipe. I think squeezing some lemon juice over everything would have brightened up everything for me. Or maybe some spices added to it to cut down on the sweetness. It was a beautiful plate of food though! I would make this again with a tart fruit.

I’ve been having a pretty awesome week with some pretty awesome friends!
Monday – “The Dark Knight Rises” in IMAX (loved it), tunnel flying
Wednesday – tunnel, 3 skydives, skating
Thursday – tunnel, indoor bouldering
Friday-Sunday will be full of more skydiving!!!

It was the first time I had been on the ice in many many months. My ankles and feet hurt really bad from not being used to my skates anymore. I’m still on my last pair of skates, made for me in 2006! That was after I quit, so the skates are still in pretty good shape. It’s crazy to think how much I used to skate to need new boots every year and blades every other year. They make super light skates nowadays though, I kind of want new ones! I’m starting to think I want to skate regularly again, just recreationally, to not waste the massive investment my parents made. I skated a public session so I didn’t try to do much, but I know I’m out of shape.

Climbing went a lot better. I let too many months go by without climbing as well. I had lost all my calluses and my hands were burning by the third route. However, I was super happy that I didn’t have to downgrade TOO much. I was climbing most V3s easily before I stopped climbing regularly, now V2s are still easy but V3s are more challenging than I remember. I managed to climb a couple of them, but with my hands and grip strength not where they used to be, it was much more challenging. I had really missed the climbing gym! I didn’t think I’d ever be so happy to smell stinky feet and sweat! Of course I renewed my membership, so now I have to go regularly.

Conclusion: I’m in excellent tunnel shape, but out of shape for everything else I like to do that I haven’t been doing. Time for more balance in my life!

January 21, 2012

Pan-seared Scallops

I rarely buy and cook my own scallops for some reason, even though I frequently order them at restaurants. I made some really easy pan-seared scallops with a side of steamed broccoli yesterday. So easy and so yummy, I’m definitely buying scallops every time I see fresh wild sea scallops at the store.

Pan-seared Scallops
Ingredients:
– Fresh parsley, finely chopped
– Paprika
– Italian seasonings mix
– Minced garlic
– Lemon juice
– Sea salt
– Fresh, wild sea scallops
– Olive oil

1. Combine the first 6 ingredients in a ziploc bag in proportions depending on the number of scallops and your own preference. (I put like a heaping tsp of garlic, 1 Tbsp of parsley, 1/4tsp paprika, 1/2 tsp italian seasoning, dash of salt, and the juice of one lemon wedge for 6 medium scallops).
2. Add the scallops and shake it up in the ziploc so that everything is evenly covered.
3. Heat olive oil in a frying pan. Add scallops and sear on each side. Make sure they don’t overcook!