Shrimp and Scallop Salad

Well folks, I have another easy recipe to write about.

If you’re looking for a challenge I suggest renting a boat and fishing for your own scallops and shrimp, otherwise there’s not a whole lot of challenge to this salad from At Home with the French Classics.

Not that there is anything wrong with that, I just miss the days when something would go wrong and I could write something funny and entertaining. Talk about challenges. I am challenged in the being entertaining department these days.

What you’ll need

  • 3/4 pound of large shrimp, shelled and deveined
  • 3/4 pound of sea scallops, rinsed, tendon removed
  • 3 tablespoons lemon juice or white wine vinegar
  • 2 teaspoons Dijon mustard
  • 1/2 cup vegetable oil
  • 3 tablespoons light olive oil
  • Pinch of salt and pepper
  • 2 tablespoons of chopped fresh herbs, dill, chives, or basil
  • 1 large head Bibb lettuce, separated into leaves

The first step is boil 3 quarts of water. Place your seafood in the water and cook until the water reaches a boil again. Once it boils again, drain the water and rinse the seafood under cold water.

Grab the shrimp and slice in half vertically. Do the same with the scallops only horizontally. You can slice the scallops 2-3 times as well to make the slices smaller.

Once the seafood is sliced, set aside and grab a bowl that will be able to hold all ingredients.

We are not going to add everything just yet, because we need to make the vinaigrette. Do so by mixing the lemon juice and mustard and then the oil. Whisk this away and then season with salt and pepper.

Finally add the herbs and set aside.

We are now ready to serve.

To serve, grab a plate and add a handful of lettuce to it. Then whisk your vinaigrette mixture so it is smooth again and add the seafood. Toss the seafood and vinaigrette together until everything is coated well and then add this mixture to our plates.

By the way, you can get creative with your serving and make a circular design with your salad by overlapping the shrimp and scallops or just place the seafood in the middle with the lettuce surrounding the outer edges.

I opted for just mixing everything together. It didn’t occur to me that I could be creative until after I had already dumped everything together.

Feel free to do what you wish. I would advise no triangles though.


This is a simple recipe with a simple taste and there’s not much to say. I recommend enjoying this on a hot summer day when you just want to be whisked away to a beachfront locale where everything is perfect and airy.

It’s how I imagine The Hamptons would be if you didn’t look beyond surface appearances.

Spicy Scallops

I am pleased to announce that I finally made something from The Everything Thai Cookbook that I actually liked.

Prepare your trumpets and your drumrolls,  cause that recipe is…. Spicy Scallops!!!

*The author of this cookbook recognizes that her food tastes are not refined enough to appreciate some of the previous recipes she has cooked in this book. She means no offense to Thai cuisine or people. She enjoys meals she’s had at Thai restaurants and recognizes that the issue lies with her and possibly her cooking skills.

What you’ll need

  • 1 teaspoon of vegetable oil
  • 1 clove of garlic minced
  • 1 jalapeno minced
  • 1 (1/2 inch) piece of ginger, peeled and minced
  • 1/2 teaspoon of ground coriander
  • 2 tablespoons of soy sauce
  • 2 tablespoons of water
  • 8 large scallops

The first step is to prepare your sauté pan by placing that veggie oil in it and heating it up. Even food needs some foreplay guys. That is purposely directed towards guys in case you’re wondering as well.

Add the garlic, jalapeno, and ginger to your hot oil and cook for about a minute.

Next add the coriander, soy sauce, and water. Stir it together and allow it to simmer for about 2-3 minutes.

Once cooked, strain the liquid and set aside for later.

Add the scallops once the pan has cooled for a bit and drizzle the strained sauce on top. Increase the heat to medium-high and cover the pan with a little bit of wiggle room for steam to escape. Cook for about 2-3 minutes.

At this point your scallops should be ready to eat!



Mmmm…spicy scallops

The final result is Thai restaurant quality. That’s saying something, becasue I like scallops, but am not a die hard fan. This recipe almost made me one.

The sauce is simple, with a bit of that salty bitter soy sauce taste, but it just glazes over those scallops and makes you want to slurp every last bite.

I think this soy, ginger, and jalapeno combo would make a great marinade for other meats as well. I look forward to making this again and hopefully you will too.

Scallops and Gravy

There are four foods that almost everyone (excluding dietary restrictions naturally) universally seems to like, ice cream, pizza, bacon, and gravy.

I like three of those things. I even like two of those things together. I have never ever liked gravy though. My brother, on the other hand loves gravy. He would sometimes pour it on my mashed potatoes just to watch my eyes turn red. Then he’d laugh and ask me if he could eat mine. I’d like to think my brother was trying to teach me at an early age that all men are bastards, but something tells me he just wanted more mashed potatoes and gravy.

This recipe, which I got from Weeknight Menus, made it seem like this was a non gravy like sauce. They presented it so well. They called it Seared Scallops with Ginger-Thyme Pan Sauce. Doesn’t that sound lovely?

What they should have called it was, Ginger Gravy, because that’s what it tasted like to me. I kind of wish my brother was around to try this meal, because he might have liked it. Despite this disappointment though, it was still an edible meal for me. I didn’t enjoy myself, but I didn’t want to spit it out either. So there’s a saving grace.

If you enjoy gravy and want to try this out, here’s what you’ll need. 8 large scallops, 2 tablespoons of butter, 2 minced shallots, 1 tablespoon of minced ginger, 1 cup of thinly sliced carrots, 1 tablespoon of chopped fresh thyme, 1/3 cup of white wine, 1 cup chicken stock, salt, pepper, and canola oil.

The first step is to pre-heat your pan with the canola oil under medium heat. Season your scallops with some salt and pepper and then heat them in the pan for about 3 minutes or until golden brown. Once brown and golden, you will remove the scallops and replace them with one teaspoon of butter. Cook the shallots, ginger, and carrots with this butter until it melts. Once melted, you will add the wine and thyme until the wine reduces. After that add your stock.

Admittedly the reason my sauce turned gravy like, might have been because I used these chicken stock pods instead of buying a whole can of chicken stock. I was trying to save money/ingredient use. I hate wasting food. I always feel so guilty when an ingredient goes to waste. I really wish there was a way to buy 1/4 cup of whipping cream and one cup worth of chicken stock because everytime a recipe calls for that my leftover stock and cream goes bad and into the trash.

So, the pod chicken stock did seem a little thicker then the one I’ve bought from the can. I probably needed to add water to it. I admittedly just plopped the pods in and didn’t check to see if you were supposed to add anything to it. I’m guessing water would have helped.

After you add all those things, you will simmer and reduce the liquid in half. After that’s done you whisk in another tablespoon of butter. This should complete your journey of making ginger gravy.

So as I said, I wasn’t a fan of this dish. I think if I had used actual chicken stock it would have turned out better. Looking back, it did seem like the overpowering taste was the chicken stock. Water or using actual stock would have resulted in less over-powering sensation.

If you are a gravy lover, though, this could be an interesting alternative. I dare you to try.


Gravy scallops and rice

The Amazing Sweet and Sour Scallop Dish

This recipe comes from my lost cookbook Week Night Menus. I typed out the recipes I wanted to try before throwing out my dirty water soaked copy.

It’s a shame that I lost this cookbook because I like all the recipes I’ve cooked out if it so far. The best part is that they are also extremely easy to make.

My favorite part in this recipe was making the sauce which consisted of ketchup, soy, hoisin sauce, vinegar, sugar, and a bit of sriracha.

You can make the sauce first or later but it is the last ingredient added in the wok. That is, if you choose to make it in a wok. I recommended it. Woks are fun.

For your wok cooking, the first step is to lightly fry the scallops in cornstarch and oil. Once they’ve been lightly browned you add bell pepper, pineapple, and snowpeas. When all of that looks good and tasty you just pour the sauce on top and let that sauté for a bit.

Once the sauce is heated and mixed you garnish your plate with cashews and sliced green onion.