Spicy Scallop Crudo

spicy scallop crudo

This super easy, crazy delicious Spicy Scallop Crudo recipe was inspired by a starter dish I had at my favorite wine tasting bar, Stem Wine Bar. These succulent scallops cook themselves in citrus juices, just like ceviche. We threw in every citrus under the sun — lemons, limes, oranges, and grapefruit. Just four hours later and, voilà, you will not believe how amazing these taste! We’ve added some heat with jalapeños and shaved radishes, and brightness with colorful cilantro and red bell peppers. Serve them in a scallop shell or martini glass. So impressive! 

These delectable scallops will cook themselves in the citrus juices, making it such an easy appetizer. Impressive too!

Spicy Scallop Crudo
 
Author:
Serves: 4
Ingredients
  • ¾ pounds fresh sea scallops
  • 2 lemons freshly squeezed
  • Zest from one orange and freshly squeezed
  • 1 lime freshly squeezed
  • 1 ruby red grapefruit, freshly squeezed
  • 1 large garlic clove, crushed
  • 1 jalapeño, seeded and thinly sliced
  • 4 radishes, thinly sliced
  • 2 tablespoons red onion, diced or thinly sliced
  • 2 tablespoons red bell pepper, seeded and small diced
  • 1 tablespoon fresh cilantro, chopped (more for garnish)
  • Pinch of salt & pepper, to taste
Instructions
  1. Clean and remove the small muscle from the scallops. Slice the scallops in half length-wise. Set scallops aside.
  2. In a medium mixing bowl, add the juices from the lemons, orange, orange zest, lime, and grapefruit, stir together well. Stir into the bowl the garlic, jalapeño, radishes, onion, bell pepper and cilantro. Season with salt and pepper. Add in the scallops making sure the scallops are soaking in the juices. Cover and refrigerate for at least four hours (the scallops will cook naturally in the juices). Sprinkle more cilantro on top when ready to serve.

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Pressure Cooker Asian Meatballs

pressure cooker Asian meatballs

I finally succumbed to the latest craze… the upgraded pressure cooker (a.k.a. the Instant Pot)! I dragged my dusty, old pressure cooker out of the very back of my kitchen cabinet to compare the two. Wow, what a difference! Isn’t technology grand? My mom introduced me to the pressure cooker eons ago! I think I made one dish in it over the past several decades. But now, whole new ball game! This Asian turkey meatball recipe was so fast and delicious — and the family was raving! It’s a cinch to prepare and loaded with flavor with both sweet and spicy elements. Plop the meatballs on top of some steamed white or brown rice, drizzle extra sauce on top, and enjoy! This will not be my only dish in my new pressure cooker, rest assured!

My new favorite kitchen device, the Power XL Pressure Cooker! Major timesaver!

Brown the turkey meatballs in the pressure cooker and pour sauce on top.

Drizzle the yummy sauce on top of the meatballs and garnish with green onions.

Pressure Cooker Asian Meatballs
 
Author:
Serves: 4
Ingredients
  • 1 ½ pounds ground turkey
  • 1 egg white
  • 1 teaspoon garlic powder
  • ¼ cup Panko bread crumbs
  • 3 green onions, chopped
  • 1 teaspoon sesame oil
  • 1 red Thai chili pepper, seeded and finely chopped
  • Pinch of kosher salt
  • ⅛ teaspoon black pepper
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon canola oil
  • Cooked steamed rice
  • Sauce:
  • 1 cup low sodium soy sauce
  • ½ cup rice vinegar
  • 3 cloves garlic, minced
  • 2 teaspoons ginger, grated
  • 1 tablespoon canola oil
  • 1 ½ tablespoons brown sugar
  • ¼ teaspoon pepper
  • 1 ½ tablespoons corn starch
Instructions
  1. In a large mixing bowl, thoroughly combine turkey, egg white, garlic powder, bread crumbs, green onions, sesame oil, chili pepper, salt, pepper, and sesame seeds. Form turkey mixture into 2 inch meatballs using a small ice cream scoop. Place on a cookie sheet until ready to brown.
  2. For the sauce: In a small mixing bowl, whisk together the all of the sauce ingredients until thoroughly combined.
  3. Heat the pressure cooker on the sauté or browning mode. Add the canola oil and, in batches, add the meatballs one-by-one in a single layer to brown. Brown all sides and push aside the browned meatballs to make room for the next batch. Once meatballs are browned, cover them completely with the sauce. Cover and lock the lid, and cook on high pressure for 10 minutes.
  4. Serve meatballs over steamed rice and drizzle extra sauce on top. Garnish with green onions and sesame seeds.
Notes
Adapted from: https://mommyshomecooking.com/instant-pot-teriyaki-turkey-meatballs/

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Coconut Curry Tofu and Shrimp

coconut curry soup

Who doesn’t love a good bowl of coconut curry tofu and shrimp, am I right?  Damien, my right hand man, treated me and my husband to this recipe recently which was so yum! It’s full of veggies and shrimp, and flavored with the goodness of curry, lemon grass, hot chili paste, and coconut milk. I combine light coconut milk with regular to make it a bit healthier. Or, you can use coconut cream which is a richer stock, but adds more calories. You can also top this dish with hard boiled eggs for extra protein. I’m a tofu freak so I use these soybean cakes in everything! Make sure to use the extra firm tofu so it doesn’t fall apart. Trader Joe’s is my go-to for dense tofu. You’ll find it in the dairy section. Treat yourself to this recipe full of yumminess tonight!

Trader Joe’s Super Firm Tofu is the best product for this dish! Won’t fall apart!

Trader Joe's Super Firm Tofu

Rich and hearty, this curry tofu and shrimp bowl is absolutely delish for entertaining!

coconut curry tofu and shrimp

Coconut Curry Tofu and Shrimp
 
Author:
Serves: 4-6
Ingredients
  • 2 tablespoons canola or coconut oil
  • 2 cloves garlic, chopped
  • 8 shallots, cut into thin rings
  • 6 lemon grass stalks, pounded and cut into 1½ inch long pieces
  • 2 tablespoons dried shrimp paste
  • 4 tablespoons red curry paste
  • 2 tablespoons sambal oelek
  • 2 carrots, peeled and sliced
  • 1 turnip, peeled and cut into strips
  • 1 small green cabbage, sliced
  • 2 baked extra firm tofu blocks, cut into large cubes
  • 6 cups coconut milk
  • 2 cup water
  • 2 pounds shrimp, peeled and deveined
  • 4 hard boiled eggs, cut in half
  • Fresh cilantro
Instructions
  1. In a large stock pot, sauté the garlic and shallots with oil until golden brown. Add in lemon grass, dried shrimp paste, red curry paste, and sambal oelek. Cook for 5 minutes, then add in the carrots, turnips, green cabbage, and tofu cubes. Continue to cook for another 5 minutes. Stir in the coconut milk and water. Once ingredients are well-combined, bring to a boil, lower to a simmer, cover and cook for about 15 to 20 minutes. Toss in the shrimp and cook until pink, about 2 minutes. Top with hard boiled eggs when serving. Optional: serve with steamed rice and garnish with fresh cilantro.
  2. To bake the tofu: Place entire blocks of tofu in a toaster oven at 275 degrees. Bake for 15 minutes until brown on outside. Remove and let cool before cubing.

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