Layers of textures and flavour are no stranger to this delicacy.
The marriage of seafood and squash have united in an unforgettable dish.
For those who have come to know me...
you've hopefully enjoyed my light and joyful heart.
For the most part, that is describing me very well indeed.
I do, however, have a very serious side which is...
opinionated about creepy crawly corporate infliction.
opinionated about creepy crawly corporate infliction.
Their bottom-line mentality impacting our health and environment has struck again.
A web of sneaky additives...
Sodium Triphosphate (STP) or more commonly, Sodium Tripolyphosphate (STPP)
have been showing up increasingly in our...
Sodium Triphosphate (STP) or more commonly, Sodium Tripolyphosphate (STPP)
have been showing up increasingly in our...
poultry, meats and especially frozen seafood products.
On this celebratory Halloween occasion...
I felt it was appropriate to share a deep concern from...
the newest reality which wreaks damage to our food system.
I felt it was appropriate to share a deep concern from...
the newest reality which wreaks damage to our food system.
I suspect that I'm not the only one that feels betrayed this way.
It’s become quite apparent that many are not aware of such...
harmful additives purposely adapted to increase these companies' bottom lines.
The next time you shop for frozen scallops or any other seafood...please remember to verify the ingredients. There should be a maximum of two words...the seafood itself and at times salt...that's it.
If this wasn't terrifying enough for our Halloween fans...I have unfortunately not expressed myself firmly enough. Or, have I scared you adequately to boycott such products containing STPP?
I truly hope I've frightened you sufficiently to make a fuss at your next visit to your fish monger.
Were any of you aware of STPP in our food?
Are you as appalled as I am?
As consumers, we can sure vote with our pocket.
With our voice, we can spread the word to make our food system safer.
I do want you to enjoy making this recipe, therefore, I'll restrain myself from...
sharing more of what I think of our depleting quality in the foods we eat.
Now, back to the gratification of what goes on in my kitchen ;o)
Enjoy putting together this dish of:
seared SCALLOPS on a bed of mixed vegetables and a decorative web of SQUASH purée.
seared SCALLOPS on a SQUASH and VEGETABLE bed
serves 2 main dishes or 4 entrées
(American / Metric measures)
...Vegetable sauté mix:
. 2 Tbsps. (30ml) unsalted butter
. 2 Tbsps. (30ml) e.v.olive oil
. 1 medium leek (white part only), sliced
. 1 garlic clove, finely minced
. 1 small red bell pepper, sliced
. 1 small orange bell pepper, sliced
. 1 cup (250ml) small peas, frozen
. 1 cup (250ml) small peas, frozen
. 1/4 tsp. (1.25ml) sea salt
. 1/4 tsp. (1.25ml) each dried herbs: basil, marjoram, mint, tarragon
...seared Scallops:
. tiny quantity of both oil and butter
. 8 large Scallops, thawed, rinsed and drained
. 8 large Scallops, thawed, rinsed and drained
. sprinkle of sea salt
. sprinkle of granular garlic powder
. 1/8 cup (30ml) fortified Sherry (or sweet White wine)
...Squash purée mix:
. 1 cup (250ml) warm Squash purée (Butternut. Buttercup, or similar)
. 1/4 cup (60ml) plain yogurt (room temperature)
PREPARATION:
...Vegetable mix:
1. In a large skillet, on medium-high heat, melt the butter and oil to then receive the sliced leeks. Cook until softened.
2. Add the garlic and both pepper varieties. Sauté until golden and caramelized. Add the seasoning.
3. The frozen peas should be added at the very end. Cook for just a few more minutes.
4. Afterwards, remove 3/4 of the vegetable mix and set aside under cover to keep its warmth.
2. Add the garlic and both pepper varieties. Sauté until golden and caramelized. Add the seasoning.
3. The frozen peas should be added at the very end. Cook for just a few more minutes.
4. Afterwards, remove 3/4 of the vegetable mix and set aside under cover to keep its warmth.
...Scallop searing:
5. Back to the skillet. Displace the remaining mix to the perimeter. In the center, add a smidgen of butter and oil in order to receive the scallops.
6. Sear the scallops well on one side. Sprinkle them with the sea salt and garlic powder before flipping them over. Note: The final side doesn't have to be as seared as the first side. Make sure they don't overcook. Cook them for about 2 minutes more and then add the splash with Sherry or other chosen pairing. Once the alcohol has properly evaporated...within one minute, they are ready to plate.
...Decorative assembly:
. On each plate, spoon a generously even portion of whisked yogurt and squash purée in the center.
. With the back of a spoon, spread the squash in a tight circular motion. Afterwards, with the tip of the spoon, branch out from the center of each circle to create a web pattern.
. To each center, add the vegetable mix and finish the montage by gently placing the seared scallops on top. Enjoy.
Here, on the Eastern coasts of North America, the fishing of scallop has greatly diminished.
Hence the appreciation of having it on our plates as a treat and perfect for celebratory moments.
I really hope this particular post gave you ‘food for thought’.
I wish for you to find time to celebrate life as well as enjoying Halloween in your own special way.
Have an excellent week and flavourful wishes,
Foodessa
Comments or suggestions ... write me :o)
Claudia at: foodessa [at] gmail [dot] com
Go HERE for more SAVOURY creations.
Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)
. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.
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