I’ve been on a scallop kick lately and if these gentle magazines don’t stop coming up with delicious recipes for these tasty little suckers well then you are just going to have to get used to it!
I love a good sauce of any kind and the cilantro mint sauce in this Cooking Light dish is divine. The magazine claimed this would take 40 minutes total to get this on the table and lo and behold it did. This was very simple to put together and the only difference was that since I don’t have a grill (sigh), I broiled the skewers in the oven until done. I also like the idea of a protein other than the standard beef or chicken for a weeknight meal and the lamb dipped in the sauce, “oh my goodness!” is all I can say.
So I just got the new Family Circle and am dying to try some of the recipes in the June issue. First up this Thai Salad with Pork recipe, that yes, I may have licked my plate when I was done. What really made this dish amazing was the dressing. A little backstory for you. I grew up in East Texas and have been visiting Shogun’s (a hibachi grill) my entire life. They make this ginger dressing that is out of this world and this is the first homemade dressing I’ve made that reminded almost exactly of their’s. So maybe it was a little bit of delicious dressing mixed with fond childhood memories? I don’t know.
The other thing I liked about this was how quick and simple it was to make and on a good-for-you scale this one registers way up there, with cucumbers, red bell peppers and lean-pork. I didn’t have bean sprouts (which I love) so I decided to do something very un-cooking inside the lines and added fresh mango to add a sweet note (and more vitamins and fiber) to the dish and it was great.
On a random side note, I was watching Andrew Zimmern’s latest installment of Bizarre Foods last night and saw an ad that next week is his tour of Texas. Being a very proud Texan, especially of our food culture, I can’t wait to see where he ends up. It airs next Tuesday, May 26 at 9:00 p.m. CT.
Exquisite is a word I would use for this pizza dish from Cooking Light. The flavors melded so well and I would highly recommend using watercress if you can find it. I just found a gorgeous bunch of it at Whole Foods Market today and I guess you could substitute its kin arugula if you wanted.
This recipe was so super simple for a weeknight meal and had it on the table in about 25 minutes. I did add a dash of red pepper flakes at the end for a little bit of heat. I still can’t find this recipe online so here you go.
Prep Time: 25 minutes
Total Time: 25 minutes
3 tablespoons vegetable oil
2 garlic cloves, minced
1 tablespoon of peeled minced fresh ginger
3 bunches of watercress (about 5 ounces each), thick ends trimmed
1 tablespoon fresh lime juice
1 tablespoon sesame seeds, toasted
1 pound large sea scallops (about 12)
In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add garlic and ginger and cook until garlic is lightly golden. 1 to 2 minutes. Add 1/2 of the watercress and cook until wilted. Repeat with 1 tablespoon oil and remaining watercress. Stir in lemon juice and sesame seeds and season with salt and pepper. Wipe skillet clean.
Pat scallops dry with a paper towel; season with salt and pepper. Heat 1 tablespoon oil in skillet over medium-high. Add scallops and cook until browned on one side, about 3 minutes. turn and cook until opaque throughout, 30 seconds to 1 minute. Serve scallops with watercress.
So I made dinner last night and let’s just say none of the recipes I tried were really worthy of posting here…sad. BUT, the one shining dish was for dessert, these delicious Mango Napoleons from Everyday with Rachael Ray were so tasty that they are going on regular rotation in my house.
Prep: 30 minutes
Bake: 20 minutes
1/4 cup sugar, plus more for sprinkling
3 ripe mangos, cut into small cubes
3/4 cup plain Greek-style yogurt
1 teaspoon vanilla extract