Catching up from the weekend? Here’s what you missed:
Sugar detox day 7
Can you wear black and brown together?
Will and Amy’s wedding
Now, onto a delicious recipe!
I am a big fan of chewy, buttery scallops. They’re one of the easiest forms of protein to cook, in my opinion. They don’t have a shell, head, or tail to remove. And like most shell fish, they cook really fast so they’re ready to be eaten in no time flat.
Brad requested that I make a dish with scallops soon last week, so I’ve been brainstorming what I could do with the wild scallops I bought at Trader Joe’s last weekend.
This is what I came up with.
Cook basmatic rice on stove top according to package directions. Pierce sweet potato and bake in the microwave for eight minutes, or in the oven for about 30 minutes or until a knife can be easily inserted through the potato. Remove flesh of sweet potato and place in a medium sized pot. Add coconut milk and bring to a simmer. Use an immersion blender to carefully blend coconut milk and sweet potato by using the lowest setting and partially covering with a lid to avoid splatter. (You can also pour the contents into a regular blender, then pour back into the pot once blended.) Once pureed, whisk in the cilantro, 1/2 tsp. salt, and cumin. Reduce heat to low. Heat olive oil in a pan on medium high heat. Sprinkle scallops generously with salt and pepper. Place in pan and cook until one side is slightly browned. Flip and repeat for the other side. Scallops should not be overcooked. If some cook faster than others, remove from pan and place on a plate in the oven on the lowest temperature to keep warm. Plate rice and top with about 1/4 cup of the puree. Top with scallops and sprinkle a few cilantro leaves on top for garnish. *Can substitute regular brown rice
1 tsp. extra virgin olive oil
1 cup brown basmati rice*
1 small sweet potato (~3/4 cup)
1 cup light coconut milk
1/2 tsp. sea salt + more for scallops
1/3 cup cilantro, chopped plus more for garnish
1/2 tsp. cumin
fresh ground pepper
You know how I feel about sweet potato and coconut. They are a magical flavor combination. In a sauce/puree, it’s no different. I can see how you might use this vegan sauce in a million different ways. If you left out the cilantro and added a bit of maple syrup or Stevia, you have a sweet sauce for pancakes or French Toast. You could add a little bit of curry to the original recipe and change up the flavor completely. Just think of the possibilities!
The velvety scallops were butter in my mouth and went so well with the fresh cilantro and creamy puree. If you’re tired of plain ‘ol brown rice, you should definitely check out brown basmati rice for an extra kick of flavor. I buy mine at Trader Joe’s, but be forewarned; it doesn’t come in an instant version, so it takes a little longer to cook. I cook mine in my Pampered Chef microwavable bowl with water for 15 minutes total (stopping every 5 minutes). The directions call for it to cook 40 minutes on the stove top but I prefer my little shortcut.
I served my maple and spice chard on the side, which is always a winner with Brad.
The meal was light and delicious, using some of my favorite summer flavors and ingredients. A lot of people associate sweet potatoes with the fall, but they grow year-round in North Carolina, so they’re always seasonal.
If you’re looking for another creative way to use scallops, also check out my Sauteed Coconut Scallops and Rice. Clearly, I have a thing for coconut and scallops in addition to my sweet potato and coconut obsession.
Are you a seafood or shellfish lover? What’s your favorite? I will pretty much eat any form of fish or shellfish although I’m not a huge fan of eating it with the head still attached.