Hi All. As I don’t have class today, I’m finally taking the time to catch up with my backlog of recipes and dishes I need to share! Before school started a couple weeks ago, I was keeping myself busy with making new healthy dishes. I also had to work my way through our cupboards and all the various pastas, grains and seeds/nuts I’ve accumulated. So here are a couple dishes but many more to come! Links to recipes are below but you can also go direct to the recipe pages.
First up is Scallops with Sauce Vierge. So for a couple of weeks, I was passing by the fish monger in the Chesham high street market, looking but never buying anything. But I finally gave in and bought some of the beautiful, fresh, giant scallops which is really one of my favorite seafood dishes. I wanted to be a little different though as scallops are very often wrapped in bacon. I also had seen sauce vierge come up in many cookbooks/sites recently. It’s such an easy thing to make and is so versatile. The key though is to have a really nice extra virgin olive oil. If extra virgin is too strong for you, then use a milder olive oil. I didn’t use red wine vinegar, but some recipes call for it instead of the coriander seeds. Since scallops aren’t exactly the most affordable seafood, I made this dish as a starter with three scallops each. We mopped up the rest of the sauce with some fresh bread. But you could easily turn this into a main dish by serving on a bed of angel hair pasta. The sweetness of the scallops and tomato together are so nice. If you want contrast, some red chili flakes would actually be quite nice. And if you can’t get scallops or don’t like them, you can always serve with some large grilled shrimp or chicken. Hope you like it!(CLICK FOR MORE…)