Justin & Meredith Winokur's Kitchen Cooking Notebook

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Homemade Blush Sauce and Pasta with Scallops -- back to top

This meal was quite an experiment. We made pasta by hand using the standard recipe (halved). We made a blush sauce basically by exactly following the vodka sauce recipe also on that page except with extra basil and water in place of vodka (to save calories). We again used fat free evaporated milk for cream and smart balance.

We pan seared sea scallops and added them to the sauce as well. It was a big meal but good! If we do it again, we will use a seafood mixture and maybe cook it longer so that the sauce becomes infused with the flavor of the seafood.

Original Wordpress ID and Date: 1366, 2011-08-28_161839

Seared Scallops and Roasted Brussel Sprouts -- back to top

We had seared scallops and roasted brussel sprouts. I had been doing reading about brussel sprouts and they all said that the best method is the fastest and highest heat method. So, we roasted them at 500°F. Also, we let the pans warm up in the oven first. We had to work fast but they were good.

We did some reading on how to make scallops and the answer was to also use really fast, high heat. So we seared them with the cast iron pan. Even though they were high quality scallops, they weren't all that flavorful.

Original Wordpress ID and Date: 1576, 2011-11-21_081841

Grilled Scallops with Mint Pesto and Tequila Lime Roasted Artichokes -- back to top

Meredith and I made this together. First, the scallops were from the recipe below. We stayed pretty true to it but note that it makes lots of pesto so we aren't eating the whole 1/2 cups of olive oil. We used fresh mint from the farmers market. I used the cast iron grill pan that I let fully warm to medium-high. The scallops all seemed to be well cooked. Even the very large ones. I did cook down the balsamic vinegar too much. It turned into balsamic vinegar taffy. Kind of strange. I'll be more careful next time. When I first saw this recipe, my immediate reaction as that it was calling Meredith's name

We did the artichokes also with the recipe below. We couldn't get baby artichokes so we used small ones and scraped out the choke. Most, but not all, of the leaves were edible but we definitely had to leave some. Meredith also trimmed the stem so that whole part was edible. The only other change I know of was using greek yogurt for mayonnaise. It was still good with that, but a very different taste.

The bread was also from the farmers market.

Grilled Scallops with Mint Pesto and Balsamic Syrup (from Serious Eats)

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Tequila Lime Roasted Artichokes (from Family spice: recipe,post)

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Original Wordpress ID and Date: 2228, 2012-09-02_093133

Seared Sea Scallops with Broccoli Rabe and White Beans -- back to top

Meredith had pinned this recipe (below) a while back. We chose it since we wanted a fast, easy, and healthy meal. Basically you sauté broccoli rabe, then add beans. Then just make scallops on a hot pan. I was a bit uncertain about the scallops since it didn't seem hot enough and I had to leave them on for a while. However, thankfully they didn't turn out dry and were actually pretty good. All I did was slice a little bit on top, then add salt. Also, since we didn't feel like peeling garlic, we sliced up some roasted garlic and added that.Appropriately we bought the scallops and broccoli rabe at whole foods. Also, we bought 1 pound for two people which was a bit too much. Oh, and no lemon

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Seared Sea Scallops with Broccoli Rabe and White Beans (from Whole Foods)

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Original Wordpress ID and Date: 2317, 2012-10-15_210810

Seared Scallops and Spicy/Sweet Delicata Squash with Tahini Sauce -- back to top

(Meredith made this entire meal. I am roughly transcribing her comments)

Delicata Squash

We were reading a few Ottolenghi books and used his Tahini Sauce ¹ but scaled way back. (around 3 tbsp tahini and 2 tbsp water).

For the squash, Meredith cut them into rounds and sprinkled with

• ~4 tsp coconut sugar
• some cayenne powder
• salt to taste
• crushed red pepper (too much)

Roasted at 375 for 40 minutes (rotated half way). Topped with the sauce

Scallops:

Pretty standard and simple seared scallops. We used fresh ones from Whole Foods (the "dry" type). They came out pretty good, though maybe a tad overcooked

Recipe

• ~1 Tbsp butter
• Scallops (~0.7 pounds)
• Salt and pepper to taste

Heat cast iron pan on medium-high.

Drain, pat dry, and remove the extra muscle on the scallops. Then add salt and pepper to taste.

Melt butter and sear scallops for about 2 minutes, flip, then 1 more minute. Do not overcook. Serve with a wedge of lemon