Give Me Some Cinnamon Seared Scallops
What am I so excited about?
Cheerleader for the greens team.
Why, new foods for dinner, of course!
But, before I can eat dinner, I need to enjoy the rest of my day. I awoke early to get some running in and did an interval workout similar to the one I did on this day. After 45 minutes of heart-thumping running and a round of weight-lifting, I was HUNGRY. Fage, Barbara’s Squares, banana, PB, and chocolate disappeared faster than I can say “Peter, Peter, he’s my man!” (said while flailing my greenery pom-poms).
Then we packed up and headed to Peter’s parents’ house for our dogsitting gig. After seeing them off, I snacked on a date with some cheese.
The was a wonderful creamy Emmentaler. Has anyone else tried this combination? It’s superb!
Lunch was leftovers from last night — yum tum! ;)
The best meal of the day:
Cinnamon Seared Scallops
This recipe is easy: sprinkle about half a tsp of cinnamon over a pound of sea scallops.
Heat oil in skillet over medium-high heat and sear each scallop on both sides for about 2 minutes a side. Don’t overcook!
When a nice crust has formed, remove to a warm plate with a slotted spoon.
So, what about the greenery?
This vegetable is called yu choy, a type of Chinese cabbage. The description that came with it reads: “Yu choy, sometimes referred to as choy sum (flowering stem), is an Asian cabbage with a delicate sweet flavor. Yu choy can be used in stir-fries, soups, salads, or blanched and served with oyster sauce and black vinegar.”
I thought that last cooking suggestion sounded the best, so I proceeded to drop in boiling water for one minute, then plunge in cold water.
Blanching away.
I didn’t have oyster sauce or black vinegar, so I tried a wasabi ginger sauce from Stonewall Kitchen.
The sauce itself was a little too sweet for my taste. The yu choy itself was bland on its own, so I think I would try stir-frying it next time.
The scallops tasted wonderful with toasted pine nuts and a drizzle of balsamic vinegar:
A really good balsamic vinegar goes with just about anything.
Final word: I was just featured as a Friday Foodie Feature on Travel Eat Love! (I guess I spend a lot of time leaping into the air?!) Check out her site for wonderful insights into food, wine, travel, and much more. Thanks, Meghan!
