It was a Saturday night, and I had a couple of people joining me for dinner. I looked at the time and realized I was cutting it real close to the time they were to arrive. (Sounds like the start of a story right? 😉)
I wanted to be adventurous and make a scallop dish that wasn’t going to take too long and not be very difficult. Scallops, when bought fresh from the supermarket or deli, do not take very long to cook. If you are baking them, about 10 minutes. If pan-seared, then maybe about 2-3 per side.
I love pairing dishes with just about anything that might complement its color or aroma or flavors! When I was making my Cumin Pan-seared Scallops, I found this Red Onion Marmalade to be a tasty complement.
Shrimp… I would have never thought in a million years I would enjoy it. The texture of shrimp doesn’t settle well with me. I realized how wrong I was after having this dish!! Maybe I had a bad batch, who knows!
Tom Rim, Vietnamese Caramelized Shrimp, looked so appetizing, I had to try it for myself. I did my digging and found a few recipes online. Read each one and went at it!
I was walking through the grocery store and wanted to make some type of seafood. I was thinking either Halibut or Salmon, but then I saw scallops!
Scallops are very delectable and low in both calories and fat. Most people avoid shellfish because they are generally high in cholesterol. They are a good source of potassium (cardiovascular health), magnesium (blood pressure), and phosphorus (important for strong teeth and bones).
It’s just one of those days when you are so, so hungry, but you don’t want to be cooking in the kitchen all night. I opened my pantry and found a packet of buckwheat noodles and a bottle of mushroom based Soy-sauce. I immediately thought about a stir-fry and my mouth began to water. That was what I needed to make to hit the spot!
I was not sure if I wanted to make cold soba noodles, Zaru Soba, or HOT, like ramen (noodle soup). Soba is the Japanese name for buckwheat (also means the noodles made from buckwheat flour) and Zaru is a bamboo basket/place setting.
I have not been a huge fan of P.F. Changs, but everyone seems to love it. They do have some dishes that I do love, but not enough for me to love this restaurant as a whole. My top three are the Chicken Lettuce Wraps, Chang’s Spicy Chicken, and the Mongolian Beef. After trying their Mongolian Beef, I wanted to see if the same flavors would work with chicken.
Friday comes around — we get a reminder email at work — “TEAM LUNCH/MEETING CHEESECAKE 12:00PM” , my mind goes crazy with thoughts of food! Cheesecake Factory (the only place we meet if there’s ever a work lunch) and I generally am the one to be adventurous with trying new dishes. I love to try new dishes! New food adventures = new palates! I’m not the biggest fan of Cheesecake Factory, but heck…free lunches why not! =)