Okay, we all know about Food Porn, a habit engaged by several younger generations. NZ Muse, for example, is famously given to musing over spectacular food. So — at least pre-bébé — is Revanche at A Gai Shan Life…note the preponderance of food images in this travel post. Little of it, alas, is dietetic. And of course the beloved Asian Pear is a master of the restaurant review.
So. Check out this noon’s Diet Food Porn…
What I really (really!) wanted was some delicious little bay scallops soaked in butter & wine and dropped exquisitely over a plate of pasta. But…
Yes. But. This morning I hit the low 134’s (134.2!!) on the scale, down from 136.9 and headed for the goal of about 132.5.
Pasta? No… Don’t think so. That would mean tomorrow’s weight would be pushing 136 again.
Those scallops were gonna have to go over a salad. Darn it. Here’s how it all came down:
You need:
• frozen or fresh scallops of whatever description (I used frozen bay scallops)
• cumin, powdered or seeds that you’ve pulverized in a blender or old coffee grinder
• one or two cloves of garlic, chopped finely or minced
• a handful of chopped fresh parsley
• salad greens (mâche, in my case, because it keeps forever)
• little green onions, chopped
• a tomato or two, with flavor
• bottled salad addenda, such as hearts of palm, artichoke hearts, roasted red peppers, whatever)
• various fresh veggies, such as carrots, radishes, thin crispy spring asparagus, whatEVER
• a fresh lime (or two) or a fresh lemon
• decent olive oil
• a tablespoon or more of butter
• crumbled feta cheese, ad lib
Mound up the greens and fresh veggies (including the green onions) on a plate, having cut larger items into bite-size pieces. Add pieces of whatever comes in a can or bottle. Sprinkle some olive oil over the mound.
If necessary defrost the scallops by soaking briefly in cold water. Dry scallops well on paper or fabric towels. Sprinkle generously with cumin.
Melt the butter in a frying pan over medium-high heat. Add garlic. Add the scallops. Stir or toss around as they cook. Add parsley. When the shellfish look cooked (they get kind of white and firm; do NOT overcook!), squeeze one juicy lime or half a juicy lemon over them. Stir around to deglaze the pan.
Pour this directly out of the pan over the salad greens/veggies.
Top with a little salt and pepper. Sprinkle some cheese over this. (Feta is good; you could also manage with Parmesan or maybe with some kind of blue cheese.)
Pour wine. Take salad and wine to table. Enjoy.
What time should I drop by? 😉
Beautiful! Looks absolutely delicious.
One of these days, I’ll have good food pictures again! I’m finally cooking again once in a while but still haven’t made anything worth looking at. I’ve never had the nerve to try cooking scallops since it would break my heart if I ruined them. I’ll just have to order them direct from you 😉
They’re not very difficult. Start with some frozen ones — the little bay scallops cost less and are easy to deal with. The trick is not to overcook them. It’s like just stir-frying in butter or olive oil.