Pan Seared Asian Scallops with Zucchini Noodles

Pan Seared Asian Scallops

Seafood | February 22, 2016 | By

What could be better than sweet, succulent scallops? I served this dish to my husband this week and we were very happy campers! The scallops have a complimentary sweet and spicy flavor, and they literally melt in your mouth! I prepared it with a side of zucchini noodles that are both tasty and healthy. Of course, you could serve these scallops with a side of pasta and it would be amazing as well!

5.0 from 1 reviews
Pan Seared Asian Scallops with Zucchini Noodles
 
Author:
Serving Size: 6
Ingredients
  • ¼ cup reduced sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 2 garlic cloves, minced
  • 1 tablespoon sesame oil
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon cornstarch
  • 1½ pounds sea scallops
  • Salt and pepper
  • 2 tablespoons canola oil
  • 2 large zucchinis
  • 2 tablespoons chopped fresh cilantro
  • Toasted sesame seeds for garnish
Instructions
  1. In a medium bowl, whisk together soy sauce, rice vinegar, honey, garlic, sesame oil, red pepper flakes, and cornstarch. Add scallops into bowl and marinate for at least 10 minutes. Remove scallops but reserve marinade.
  2. Meanwhile, using a spiral vegetable cutter, make spaghetti-like noodles with zucchini. Pat dry with paper towels to remove moisture.
  3. Heat a heavy saute pan or cast iron pan on medium-high heat and add oil. Sprinkle scallops with salt and pepper. Sear scallops on one side 3 to 4 minutes until golden brown. Cook on other side for about 2 minutes more. Add half of the marinade to the pan to coat the scallops. Remove scallops to a dish and keep warm. Add in the zucchini noodles to the pan and cook quickly until sauce coats the zucchini. Serve immediately with the scallops on the side or on top of the zucchini. Garnish with chopped cilantro and sesame seeds.
Notes
To toast the sesame seeds: Place in a skillet on the stove over medium heat and dry toast it until light brown. Don't overcook.

Thai Coconut Curry Seafood Bowl

If you’re feeling the love for Thai food on a cold, winter’s day, this dish will surely bring on the body heat! This comforting bowl of yum will fulfill your soup and seafood craving. I like to see what’s calling my name at the seafood market for this dish. Really, you can add any type of fresh seafood! This dish tastes just as good with a nice, sturdy white fish, fresh mussels, and calamari. And don’t forget the side of rice! 

Thai Coconut Curry Seafood Bowl
 
Author:
Serving Size: 4
Ingredients
  • 1 tablespoon canola oil
  • 2 shallots, chopped
  • 2 garlic cloves, chopped
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons red curry paste
  • 1 13-oz. can lite or regular coconut milk
  • 1 cup low sodium chicken broth
  • 1 tablespoon sambal oelek (hot chili paste)
  • 2 tablespoons fish sauce
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon fresh lime juice
  • ½ cup thinly sliced button mushrooms
  • 8 large shrimp, peeled and deveined
  • 8 large scallops
  • Handful chopped fresh basil and cilantro
  • 2 cups cooked brown rice
Instructions
  1. Heat oil in large saucepan or wok. Sautee shallots, garlic and ginger for 3 to 5 minutes. Add red curry paste and stir to coat. Add coconut milk, chicken broth, sambal oelek, fish sauce, and soy sauce. Simmer for 15 minutes on low. Add lime juice and sliced mushrooms, then add scallops for 2 minutes. Then add shrimp. Keep on low heat for another 3 minutes and remove from heat. Make sure scallops are just cooked and add basil and cilantro. Place scoop of brown rice at bottom of bowl and top with seafood mixture.
Notes
Sambal Oelek can be found at specialty Asian markets and select grocery stores like World Market.

Wild Salmon Burgers with Broccoli Slaw

Main, Seafood | January 26, 2016 | By

I adore Norwegian salmon having lived in Scandinavia for three years. It’s fatty and melts in your mouth. However, I prefer wild salmon for this burger recipe because it’s not as oily and stays nice and firm when cooked properly. And it maintains that beautiful pink color when cooked. It grinds up nicely in the food processor — just make sure to remove the skin! I don’t like to waste the salmon skin so I broil it up in my toaster oven for a crunchy snack! Not feeling the bun? This burger is also great on top of a green salad. So many options. Enjoy!

Wild Salmon Burgers with Broccoli Slaw
 
Author:
Serves: 4
Ingredients
For Salmon Burgers
  • 1 pound skinless wild salmon fillet, cubed
  • 2 garlic cloves, minced
  • 1 medium shallot, chopped or 3 tablespoons chopped red onion
  • 1 tablespoon sambal oelek (red chili paste)
  • 2 tablespoons fish sauce
  • 1 tablespoon fresh grated ginger
  • ½ lime, juiced
  • 2 tablespoons light mayonnaise
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon chopped fresh mint
  • ¼ cup panko bread crumbs
  • 2 tablespoons canola oil
For Broccoli Slaw
  • ½ bag broccoli slaw mix
  • 1 cup chopped fresh kale
  • ¼ cup chopped fresh cilantro
  • 1 cup shredded purple cabbage
  • ¼ red onion thinly sliced
  • 1 carrot, shredded
  • 2 tablespoons rice vinegar
  • 1 tablespoon mayonnaise
  • 2 tablespoons canola oil
  • 1 teaspoon sugar
  • 1 teaspoon fresh lime juice
  • 1 jalapeno pepper, chopped
  • Optional: Whole wheat hamburger buns
Instructions
  1. In a food processor pulse salmon pieces until ground up. In a large bowl, combine well the salmon, garlic, shallots, sambal oelek, fish sauce, ginger, lime juice, mayonnaise, cilantro and mint. Add in the panko bread crumbs and form burger patties.
  2. Heat oil on medium high in a large frying pan on stove. Fry salmon burgers on each side until well browned on each side, about 4 minutes.
  3. Combine all ingredients for broccoli slaw in a large bowl and top burgers with slaw when ready to serve with buns.
Notes
Sambal oelek (red chili paste) can be found at specialty markets and select grocery stores.