Posts tagged ‘Scallops’

March 3, 2011

Soba Noodle Soup

I finally went and bought some Soba noodles. I ended up spending $37. I told you there was no way I could set foot in that Asian market without spending tons of money. To my defense, I had the best of intentions this time. I didn’t even grab a cart when I got in. I was going to get the noodles and that’s it. But then, I spotted those cute little mini bokchoys. Sooooo cute. Only a dollar for the bag. I just had to get them. Then I headed straight for the Soba noodles. $2.49. Great. Now, let’s go! But wait… I wonder if perhaps they have brown rice noodles. Might as well have a look, since I’m here. Nah, no luck, but those are interesting: sweet potato noodles. OK, I have to get them. I’m too curious. Oh, and might as well get some rice sticks, since I’m here. Then I saw some flat leaf parsley, dill and coriander (god I HATE that stuff, it’s now official… more on that later) going for a dollar a bunch. Get one of each. Oh, and I was running low on green tea… well, you get the idea. It didn’t take long before my hands couldn’t handle it anymore and I had to get a cart after all.

So tonight, I tried those noodles for the first time. I liked! I decided to try them in the easiest possible way, in a soup. All I did is cook them quickly in some boiling water, transferred them to a bowl, then added 4 shrimps to the boiling water, left them in for about 30 seconds then transferred them to the bowl with the noodles. I discarded that water and started boiling a fresh pot.

While that was happening, I  added 4 raw scallops, sliced in half, to the noodles and shrimp. Then, in went a handful of bean sprouts, 3 chopped asparagus, 4 of the super cute baby bok choys cut in half, one green onion, sliced, a handful cilantro (big mistake) oh, and a thai pepper, thinly sliced. Wow those are tiny, but potent little things! When the water started boiling, I diluted a tablespoon of miso, mixed it in and then poured this in the bowl over all the yummy ingredients that had been patiently waiting. I added a few drops of sesame oil and that was it, soup was ready to be enjoyed.

Looks good, doesn’t it? Well, it was… sort of. I just wish I hadn’t decided to fight with my brains over that stupid cilantro issue. I’ve never liked cilantro but recently go it in my mind that I would try to like it, that I would make every honest effort to let that herb grow on me. So every time I went grocery shopping, I grabbed one leaf from a bunch and ate it. While I never was able to say it was good, I THOUGHT that I didn’t hate it as much as I used to and was ready to enjoy it in a dish. Boy was I wrong! I hate the stuff so much, it almost makes me gag. Literally. Need I say it nearly ruined my beautiful soup for me? I ended up having to chuck a good part of it. So that’s it. Never again. Cilantro and I are officially through.

Anyone need a bunch? I’ll mail for free! ;o)

January 10, 2011

Seafood Pizza

You probably guessed by now that home made pizza is one of my favorite foods and one that I will have on a regular basis. I think that as long as your crust is made with whole grains, that you keep the toppings healthy and that you go easy on the cheese (go low fat when possible) pizza can be a very healthy meal.

Tonight, I opted for a seafood version. There was TONS of seafood on it. Scallops and shrimp. But that’s almost all that went on it. Apart from that, half a teaspoon of Garlic Flower, pepper, green and black olives and capers. Oh, and mushrooms. True. How could I forget. TONS of mushrooms also. I cooked them in a non stick pan before to put them on the pizza.

It was delicious!

Wonder what kind I will try next time…

December 2, 2010

Simple Seafood Pasta


I love pasta! There is nothing easier to prepare than pasta, except for maybe, toasts, or oatmeal…. Hmmmmm, oatmeal! I haven’t had that in so long, a nice, warm bowl of oatmeal, with diced apples and cinnamon. I get the feeling I will be having one pretty soon, though. But enough about oatmeal, this post is about pasta!

I recently switched to whole grain pasta. I remember how I used to hate them when I was a kid and my mom had tried to make us switch also. She had literally hit a wall, it was a consensus, NO ONE in the family would eat the whole wheat or other whatever cereal pasta. All we wanted was good old plain white pasta. Now my son is giving me the same treatment… tonight, he actually jumped in his car and went to get himself something to eat, for he wanted absolutely nothing to do with my EVIL hay spaghetti. OUCH! I truly hope he eventually changes his mind, for I won’t budge!

While I agree that the whole grain version doesn’t go well with everything, I find that they are quite tasty and have a nice crunch to them that regular white pasta doesn’t have. Let’s face it, white pasta doesn’t taste like much. It does go well however with heavy or meaty sauces, whereas whole wheat has so much taste on its own that you want to eat it in dishes such as the one I made tonight. You don’t need to add much to them at all, a tiny little bit of pesto, salt and pepper, or olive oil and garlic, bit of parmesan cheese, and you’re good to go.

Allright, enough babbling, let’s try and get that recipe down, shall we?

So, for each person that is actually eating and not running to the nearest restaurant to grab something else to eat, you will need:

85g Multi-grain Spaghetti

5 scallops (approx. 75g)
10 shrimps (approx. 100g)
1 small Italian tomato
1 tsp Pesto (store bought, there are some pretty good ones out there)

Flat Leaf Parsley for garnish


-Cook pasta according to directions on package
-While the pasta is cooking, heat a tablespoon of olive oil in a frying pan until the pan is quite hot. Add the scallops (make sure you pat them dry before you put them in the pan, else, they will boil in) and sear them for about 1 minute on each side. Make sure the scallops don’t touch each other, for that would also prevent them from forming that nice brown crust.
-Remove the scallops from the pan and add the shrimp. Cook for 1-2 minutes, until they turn pink.
– Drain the pasta and add to the shrimp. Add pesto and tomatoes, and mix everything together.
-Transfer onto serving plates and add your scallops on top, then sprinkle with the flat leaf parsley.
-Serve without delay! Pasta doesn’t wait for anybody!

More photos here