scallops – Well Dined

16
Jul
2014

Cioppino

categories: Recipes

It’s time for another collaboration with Smells Like Brownies (although we actually made this back in June, oops!) – not vegetarian this time, but rather pescetarian. A hearty tomato based broth filled with all kinds of seafood – Cioppino. Melissa actually chose this dish for her blogging group, the Secret Recipe Club. For more info on that, check out her post here.

Making the broth takes up the most time in this recipe, but you want to let it simmer and develop deep flavor, so it’s worth it. Olive oil, garlic, shallot, oregano, and a bay leaf go in first; followed by bell pepper, tomato paste, and red wine. Oh yeah, and red pepper flakes – watch it here, this is where you determine your spice level. Next comes canned tomatoes in their juices, clam juice, lemon juice, and veggie broth (not stock). Let it do it’s thing for 30 minutes before adding in some mussels.

I meant it when I said this soup was full of all kinds of seafood. While the mussels simmer away; prep the rest of the seafood – scallops, red snapper (or something similar, like halibut), and shrimp. Who knew a bunch of raw seafood could look so pretty?

After the rest of the seafood is cooked through, top with fresh basil and parsley and dig in. Serve with some crusty bread for dipping and eat right away! This Italian stew is perfect for any time of year – hearty and warming, but not heavy – so enjoy! (more…)

14
Apr
2014

Miso Butter Four Ways

categories: Recipes

This innocent looking container holds a magic ingredient that will take your food to the next level. What is it? Miso butter. Two ingredients – miso and butter – combine to make a perfect substance. So simple, but so good. You could just slap this on some toast and call it a day. But if you want to get a little more creative, I have a bunch of ideas for you.

First up – scallops seared in miso butter. That’s it, it’s that easy. I served these with my other miso obsession – miso creamed kale.

Next – broiled salmon topped with miso butter, served with miso butter glazed baby carrots and coconut-miso barley.

Moving away from seafood for a bit, I made this coconut chicken recipe and replaced the regular butter with miso butter. It made it so much better than the original, which I was already a fan of. I also used cherry preserves in the sauce because that’s what I had, but apricot or peach would work better. I made a side salad with romaine, sliced radishes, blanched green beans, and a carrot-ginger dressing to go with it.

Lastly, we have a stir-fry made with miso butter. Fast, easy, and delicious. The salmon was broiled with a store-bought red miso and yuzu glaze. I’d say it wasn’t any better than the salmon topped with the miso butter.

Best of all? All these meals are healthy and low-carb. Most of them are grain-free! What would you do with your miso butter? (more…)

27
Jun
2013

Lemon Ricotta Pasta with Seared Scallops

categories: Recipes

You guys know how much I love homemade ricotta. In case you don’t – it’s A LOT. I’ve also been kind of obsessed with peas lately. So I was super excited to try out this recipe.

I had never made scallops at home before, so I was pretty nervous. But as it turns out, it’s pretty easy! Just make sure that you buy them no more than 1 day before you want to cook them, keep them on ice if you aren’t going straight home, and store them in the coldest part of the fridge. Also, be warned that your house will smell like seafood after you cook them.

As for the pasta – whole wheat linguine, lemon, peas, thyme, and of course – fresh ricotta. Fresh and light and creamy deliciousness!

Here’s one more shot to tide you over… (more…)

Tag: scallops