Seafood Wednesday - Curried Scallops and Apple Salad

Raise your hands if you love scallops. Not only it taste great but it's loaded with a variety of nutrients that can promote your cardiovascular health. It's a good source of protein, B12 vitamin, omega-3 fatty acids, magnesium, and pottassium. I bet you didn't know that. So next time you are in the seafood section, do yourself a favor and try picking up these mollusks. I for once usually buy a pack of frozen Japanese Scallops from my local Trader Joe's every week. $9.99 a pack is a lot cheaper than getting them fresh at Whole Foods (sorry WF, I still buy the rest of my stuff from you lol).   These frozen scallops are so easy to store.  They thaw easy and cook quickly. And I have gotten a lot of questions on how to prepare them. In order to get the maximum nutrients, you must broil or bake the scallops.  No frying. I guess no more of that salted shrimp and scallops that I always get fro the Chinese Resto. HEHE! 

Anyways, here is a quick and healthy recipe that you can make for your scallops. This salad is packed of nutrients since it's loaded with spinach, cranberry, and apples. 

Here is what you need. Chopped shallots, curry powder, salt and pepper to taste, apple cider vinegar, olive oil, spinach, chopped apples, dried cranberry, and of course scallops.

Saute shallots for a few minutes, sprink at least a teaspoon of curry powder, stir together, and add two or three tablespoons of apple cider. Let it simmer and boil. Once the sauce has reduced a little, transfer the sauce in a small bowl.  Pat dry your scallops and season it with salt and pepper. Quicly pan fry it on the pan where you just cooked your shallots. Be careful overcooking the shallots as it can get rubbery. On a separate bowl mix your spinach, apples and cranberry.  Add a little bit of olive oil in your curry shallots sauce and whisk that. Pour it over your spinach mixture and top with scallops. 

How easy was that?  The picture does not do justice on how good this baby tasted.

Have a happy Wednesday mis ames! Bisous, Contessa

Not your traditional surf and turf.....

Happy Sunday! Would you have guessed that the salsa on top of this pork rib chops is made with scallops? An experiment gone good (if that's even right, ha!). It's all about using every ingredients you have in the fridge. In my case, I purchased these all natural pork rib chops from Whole Foods and wanted to stay away from the usual method of preparing it. Without a doubt, it's really good served on its own already. But I wanted to incorporate the scallops, yellow and red peppers, spinach, and tomatoes that I have left that were going bad if I had leave them out for another day.


It may seem complicated to make but trust me this whole process took me less than 30 minutes (is that you Rachel Ray?). I seasoned my pork with salt and pepper, pan seared for a few minutes, then bake in the oven 375 degrees for maybe 15 minutes. It all depends on the weight on your chops. I reused the pan where I cooked the chops, saute my chopped scallops (that I also seasoned with salt, pepper and drizzled a little bit with fresh clementine juice), added the red and yellow peppers and spinach. Season to taste and serve it on top of your chops. Voila! Dinner is ready.....and it's healthy too!

Bisous,
Contessa