Scrumptious Scallops

Once upon a time I didn't used to like seafood other than white fish. I still don't care for oysters, mussels, pipis, tuataus and clams but I love scallops and shrimp. Fresh scallops have been appearing in our supermarket at quite a reasonable price ($6.99 a dozen) so I decided it was about time I learned how to cook them and to my surprise I've discovered that they're not as scary as I thought.

I saw a great recipe in one of my Simon Holst cookbooks but as usual didn't have all the required ingredients. I did my own thing using Simon's recipe for inspiration and I'll call it...

Scallop and Asparagus Salad

Ingredients
1/2 dozen scallops
Thai sweet chilli sauce
Soy sauce
Bunch of asparagus
Red pepper (capsicum/bell pepper), sliced or diced - however you like it
Red onion, sliced wafer thin
1/4 - 1/2 an avocado, chopped
Assorted salad greens (I used rocket)

Method
Wash scallops, pat dry and trim if necessary
Mix some chilli and soy sauce together and marinate the scallops while you prepare the salad
Break of the stems of the asparagus and discard
Cut the asparagus into smallish pieces
Lightly spray a frypan with a little olive oil and pan fry the asparagus until it is a little charred. Set aside
Assemble your salad
Briefly cook the scallops, turning once - you only need about 2 minutes and if you overcook them they will be like rubber
Dump, er artfully strew the asparagus over your salad
Add the cooked scallops and any remaining cooked marinade

Blogging by Mail - the Holiday Edition

I have been blogged by mail by Catherine from Tours et Tartines; and what a delightful package I received.

Little pink piggie shaped marzipan candies. Catherine tells me that at this time of year you can find these little almond shapes everywhere – potatoes, fruit and animals
Guylian Belgian seashells. Catherine said not to share these – I won’t!
Belgian Apricot chocolate with the interesting name of “Bikini”. Since there was no warning on the package that if you eat them you will no longer fit into your bikini I have decided that they must be calorie free!
Morrocan Mint and Spice herbal tea – “Long leaves of plants – Real & big ingredients” - gotta love a product with a description like that
Speculaas – typical Belgian cookies in the shape of St Nicholas
Crema di Balsamico – Catherine must know about my current addiction to insalata caprese. I think I may even try it on my strawberries
And last but not least a little something personal - a ball of bath fizzies in my favourite colours; turquoise and lime green.

Hmmmm – I’ve just had a brilliant idea. I could run a nice bath, toss in a bath fizzie and then enjoy a good long soak while sipping mint tea and eating chocolates. Sounds like a grand plan to me.

Thank you Catherine for the beautiful Belgian bounty and thanks again to Stephanie from Dispensing Happiness, the hostess with the mostess, for organising this round of Blogging by Mail.

New Zealand Blogging by Post

YUM! Look what I received from Tim of Take 3 Eggs. The picture doesn't do his baking skills justice but I was trying to crop out overhanging Christmas decorations and crumbs on the plate. I won't tell you how many I've eaten already!!

Tim tells me that he sourced the recipe from Smitten Kitchen and I think I may have to try this recipe myself. There's scope for lots of variation in the ingredients. Tim used choc chips ½ cup of milk choc and ½ cup of white choc, ½ cup of cranberries and ½ cup of toasted walnuts. I'm imagining a Christmas version with red and green cherries and chocolate chips.

Thanks Tim - the blondies were much appreciated.

Also thank you to Emma at The Laughing Gastronome for organising this round of Blogging by Post.