If I could eat one type of food for the rest of my life, it would be seafood. Mostly sushi, lobster and salmon but lately I have really been loving scallops. Scallops are so easy to cook once you realize that once you drop them in heated oil that you have to leave them alone and let them sit to cook. It is so tempting to flip them or push them around but the key is to really just let them rest and do their thing. I also have gotten so tired of our go-to carbs so I finally tried quinoa. It was okay, but a little boring so I added some spinach, chickpea, pepper and corn (sauteed first) into ours. It was pretty good, and Jonathan even said he liked it and wouldn’t mind having it again. Coming from my mostly meat and potatoes (and cinnamon toast crunch for dessert followed by popcorn and ice cream) husband, that is really saying something!
Recipe for this yum is at the bottom!
Halibut & Scallops
Salt and Pepper generously. Heat EVOO over medium high in skillet– drop in fish and let cook through (about 4 minutes each side). Let olive the oil heat up again. Drop in scallops. Let them sit! No poking or prodding! Bay scallops(the smaller ones) cook in about 7 minutes. Sea scallops will take a bit longer.
1 package quinoa, follow instructions on package. For mediterranean style, sautee spinach, chickpea, red pepper, corn (and whatever else you would like!). Add a few shakes of salt, pepper, garlic and just a tiny pinch of basil, oregano and fennel.
That’s all you need for a pretty healthy and filling dinner! Do you cook seafood at home? Any trick to getting that fish smell out of the house the same day?!