The Way to A Man's Heart is through his stomach

Curried Away By the Sea

Seared Sea Scallops with Ginger Almond Quinoa drizzeled with a curry sauce

Sometimes I like to have fun with my blog titles. How has your week been going? Mine has been filled with periods of highs and lows this week. I have been subbing for high schoolers the past two weeks and it has been difficult. When I was in high school, regardless of a teacher’s appearance, students didn’t disrespect the sub to her face. The things these kiddos try to pull nowadays really shocks me. I am still trying to get over the disrespect these hormonal children display towards women. Lately, every classroom I visit, several of the boys make snarky comments about my appearance and body. It is very disrespectful and bothersome, but I have been able to push it aside because I am there to help those that want to learn. I can only imagine what their mothers would think if I were to tell them how their boys acted in class. I have learned (am still learning) to not always judge students on how they act in class. Some of them come from horrible home lives where they are abused or neglected and while it does not excuse their behavior, it allows me to understand where the anger and disrespect comes from.

I prefer to teach when I sub. It gives me something to do for 7.5 hours of the day. Movie days may be every student’s dream, but for me they are the worst days of “teaching.” I get so bored just staring at the kiddos, making sure they are paying attention and not doing anything bad. Lately, I have found that movie days are the perfect day to work on my blog. I carry a notebook with me everywhere I go to write down ideas and recipes. Recently, my notebook was stolen by a student and that has been very hard for me to cope with. By the time I realized that my notebook was missing, it was impossible to figure out who took it. Kelly and I turned the house upside down because I refused to believe that a student would be so bold and cruel. Granted, I bet they thought it was a journal filled with gossip, not recipes for miso and beet soups. Still, I am left to start over and that is where this recipe comes to play.

Sometimes we get carried (curried) away by things in our lives and everything can be overwhelming at times, but focusing on the bigger and brighter picture is always key. These scallops with the bright curry sauce were my bright future last night. I have made curry broths before but never a curry sauce. It was something new for me and I had to research several curry sauce bottles at the grocery store to figure out what should go in one. The thing I realized is there is no universal recipe for a curry sauce because there are so many varieties. This one is packed with curry flavor with subtle notes of sweetness and an underlying spiciness that you get towards the end of each bite. The curry sauce will produce tons to spare so make sure to store it in an air-tight container for no more than a week.

Seared Sea Scallops over Ginger Quinoa with Curry Sauce (Servings 3)

Curry ingredients

  • 1 shallot
  • 1 garlic clove, grated
  • 1 tsp grated ginger
  • 1 Tbs of Madras curry powder
  • 1 Tbs of tomato paste
  • 1 tsp of Sriracha
  • ½ tsp of ground turmeric
  • 1 lime juiced
  • ¾ can of coconut milk.

Directions

  1. Combine all ingredients into a food processor.
  2. Pour sauce into a medium saucepan and cook over low heat for 10 minutes, stirring occasionally.

IMG_4641

Sea Scallops

  • 1 lb. of sea scallops (amount 10)
  • Salt
  • Pepper
  • 1 Tbsp. of grapeseed oil

Directions

  1. Pat scallops dry with a paper towel.
  2. Sprinkle salt and pepper over scallops.
  3. Heat oil over medium-high heat in a medium sized skillet. You should see the oil in the pan move and when you place the scallops in, they should sizzle.
  4. Sear scallops for 2-3 minutes per side.

IMG_4639 IMG_4640

Ginger Quinoa Ingredients

  • 1 carrot stick, peeled and finely diced
  • 1 shallot, diced
  • 1 garlic glove minced
  • 1 tsp of minced ginger
  • 1 Tbsp. of Bodacious Olive Cilantro Olive Oil
  • ½ cup of quinoa (I used Earthy Choice)
  • 1 Tbsp. of sliced Almonds
  • 2 green onions, diced
  • ¼ c of freshly chopped cilantro

Directions

  1. Heat a medium sized pan over medium heat with oil.
  2. Add carrot, shallot, ginger, and garlic and cook until carrots have softened, about 5 minutes.
  3. Add in quinoa and cook according to package directions.
  4. Once quinoa is cooked, add in almonds and stir.

To serve: Place quinoa on a plate, top with 3 sea scallops, and drizzle 2 Tbsp. of curry sauce over the plate. Then top with green onions and cilantro.

Seared Sea Scallops with Ginger Almond Quinoa drizzeled with a curry sauce

Nutritional information: 385 calories, 13g total fat, 21 cholesterol, 142 mg sodium, 32g carbs, 7g dietary fiber, 2g sugar, 23g protein, 357 mg Potassium, 111% vitamin A, 26% vitamin C, 6% calcium, 28% Iron.

Thanks for reading and eating 🙂

Nichole

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