Showing posts with label rubbed. Show all posts
Showing posts with label rubbed. Show all posts
Saturday, February 14, 2015
The Weekend Gourmets Guest Post at Family Foodie Spice Rubbed Shrimp Tacos with Tropical Salsa
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| A taste of the tropics in the comfort of your home: Spice-Rubbed Shrimp Tacos with Tropical Salsa. Sweet and spicy!! |
Spicy roasted shrimp, pineapple-mango salsa, feta, and avocado will have your tastebuds doing a happy dance! I hope youll go say hello to Isabel and check out this fabulous recipe while youre at it. Ill be back here tomorrow with a fabulous burger recipe featuring Texas-raised Nolan Ryan Beef. This ones a PERFECT tie-in to my love of the Houston Texans, so you wont want to miss my Bulls On Parade Fajita Burgers!!
Sunday, February 8, 2015
Turmeric and Garlic Rubbed Scallops
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| Turmeric and Garlic Rubbed Scallops |
Remember that shrimp I made awhile ago - Aartis Friday Shrimp? Well, that was my inspiration for this dish. Slightly different ingredients but basically the same delicious, garlicky taste.
This recipe is big on flavor with quite a bit of turmeric and garlic, both of which I enjoy in large quantities. However, feel free to cut back a smidge, if this feels like too much for you.
Serves 4 (serving size 4 large scallops)
Ingredients:
16 large wild-caught sea scallops (10-20 size, about 1 1/2 pounds)
6-8 large cloves garlic, minced
1/3 bunch of parsley, leaves only, finely chopped
1 Tablespoon ground turmeric
1/4 cup extra-virgin olive oil
1 1/2 teaspoons kosher salt
1 Tablespoon coconut oil (or canola oil)
In medium to large bowl mix garlic, parsley, turmeric, olive oil, and salt. Next add scallops and toss to coat. Be sure to use tongs or gloved hands, to avoid turning your fingers yellow from the turmeric.
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| garlic, parsley, and turmeric on left - with olive oil, salt, and scallops mixed in on right (photos represent a serving for 1, recipe is for 4 servings) |
Heat skillet to medium-high heat and add coconut oil. When oil is hot add scallops. Cook approximately 1-2 minutes per side or until scallops are opaque and feel slightly firm to the touch. Be careful not to overcook as it will result in the scallops being tough.
Serve over a salad of mixed greens with a light vinaigrette - in this case I used mache greens with a blood orange and citrus champagne vinaigrette (juice from blood oranges, citrus champagne vinegar, thinly sliced green onion-whites only, minced garlic, EVOO, kosher salt).
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| scallops cooking in the pan, the higher heat will ensure browning without overcooking the inside |
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| This is the coconut oil I used. It doesnt really have any flavor but it can withstand the high heat, and it appears to be pretty healthy. (Remember Herb Mesas energy blend on NFNS?) |
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| one more look at these golden beauties |
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