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!


  1. I love the jumping picture!

  2. Hello, I just stumbled upon your cheery blog! Those scallops looks amazing! Looking forward to reading more about your tasty adventures 🙂

    1. Thanks for stopping by!

  3. Oh my goodness, those scallops are gorgeous!! They sound amazing!! So cool to use cinnamon with them. I need to try this ASAP!!

    1. Let me know if you do! 🙂

  4. Those scallops look delicious! I normally love anything Stonewall Kitchen (especially the free samples in their stores…yum…). It’s a bummer that sauce wasn’t up to par.

    1. I know! Especially since they have some great products! Samples are nice, though 😛

  5. Where did you get the scallops? I can’t seem to find any that don’t have phosphates added. This makes them pretty disgusting. Then again, I don’t live near the main scallop-harvesting areas on the east coast.

    1. I got the scallops and Whole Foods and I don’t think they’ve been treated with phosphates (usually you can taste it if they have been – metallic). If you can, get “dry” scallops vs. “wet” scallops (wet have been treated, usually). You’re right, there are very few places to harvest scallops near you (mostly from Alaska). Guess you should come visit us!

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