Don't know what to make tonight? Don't worry, it's "What's for diner? Wednesday!" where we share one of our favorite healthy recipes. We’re going back to the sea for our latest meal idea. We know we've been pretty fishy lately (cooking poached cod and tilapia fish sticks in recent weeks) so we’ll spare you the finned guys for our favorite
shellfish: scallops! Cooking these guys
always makes us feel so fancy.
Tonight’s recipe even includes a fancy sauce to serve your scallops on
top of so you really may trick your guests into thinking you’re at a five-star
restaurant.
Here are your ingredients (serves four):
2 tbsp olive
oil
2 leeks
sliced
Sea salt
1 tsp thyme
2 cups frozen
green peas
3/4 cup skim
milk
1 lb sea
scallops
1 tsp fresh
lemon juice
2 tsp white
wine vinegar
1 tsp minced
fresh mint
1/2 tsp raw
honey
Skillfully Craft your Scallops As Follows:
Step One: Heat
a skillet on medium-low and coat it with one tsp of your olive oil. Find your leeks and add them and a
pinch of salt to the skillet and stir these onion cousins until they are soft
and slightly brown. Add your
thyme, peas and milk and increase the heat level to medium. Keep the mix cooking until the peas
have been heated through (will take about 5 minutes). Remove this first mix from the stove.
Step Two: Pour
your leek/pea/milk mix into a blender and puree it until it is smooth. Try not to eat it yet (It’s the bed for
our misplaced scallops, not soup!).
Step Three:
Heat another large skillet on medium-high and coat it with another tsp
of olive oil. Now it’s the scallops' turn! Add them to the skillet allowing for a little space between
each one for proper cooking. How
long to cook? Good question! Three minutes per side will brown your scallops perfectly. Take these former ocean
dwellers off the skillet when you’re done and set them aside.
Step Four: Find
a small bowl to make your vinaigrette.
Add everything you have left (from your ingredients list, that is): 4 tsp
olive oil, lemon juice, white wine vinegar, 1 tsp of water, mint, honey, and a
little pinch of salt for good luck.
Step Five: Prepare to amaze! Spoon ½ a cup of the pea puree onto each plate and elegantly
place four scallops on top.
Lightly drizzle about 2 tsp of your vinaigrette over your scallops and
serve your guests.
Are you making this meal tonight or in the future? Share
your thoughts with us in the space below:
