How fancy does that title sound?? Would you believe this is a 15-minute dinner? Maybe 20? SERIOUSLY. And so easy. And holy moly my best Taco Tuesday yet! (Not to pat myself on the back or anything… oops!)
Scallops are a special treat, but since they’re also a fan favorite in this house, I decided we were due. And you are too! Scallops sound and look and feel like a fancy-schmancy meal, but they’re so simple and you just have to try these tacos. Here you go.
WHAT YOU NEED
* 1lb bay scallops (the little ones)
* 2T olive oil, divided
* 1/2t freshly ground black pepper
* 1t Kosher salt, divided
* 1C frozen sweet corn kernels
* 4 green onions, chopped
* 1 ripe avocado
* crumbled feta cheese
* fresh cilantro, chopped
* fresh lime
* corn tortillas
* 1 whole, ripe avocado
WHAT TO DO
Place the scallops in a bowl with 1 tablespoon of olive oil, the black pepper, and 1/2 a teaspoon of Kosher salt. Carefully mix until the scallops are well-coated.
In a saute pan over medium heat, heat a tablespoon of olive oil and cook the corn and green onions, and 1/2 a teaspoon of Kosher salt until the corn and inions become slightly charred. Remove from heat.
Cut the avocado in half and use your hands to squeeze/smash the flesh into a bowl. Add the charred corn and green onions. Add some crumbled salty feta (as much as it looks like your salad needs). Squeeze some fresh lime over the bowl, and mix well.
Heat a nonstick pan over high heat. Add the scallops and cook about 1 1/2 to 2 minutes per side, getting a good sear on ’em. Remove from heat.
Spread the avocado salad onto a warm tortilla, add 3 or 4 scallops on top, sprinkle with chopped cilantro. Serve with a squeeze of fresh lime. BOOM!
Tonight’s Not My Recipe is The Salty Marshmallow‘s easy cashew chicken. I stumbled on this recipe somehow and I love it! It ticks all the boxes: easy? yep. quick? less than 30 minutes. crazy delicious? Wait until you taste the sauce! And double bonus: one-pan magic AND healthier than the original without sacrificing any flavor (see ‘crazy delicious’ above). I did make one deviation from the original recipe in my version–I didn’t realize I was out of sesame oil before I started cooking, so I left it out and then sprinkled toasted sesame seeds as a garnish for serving. Mmmmmm…
This is not my recipe, but I sure do wish it was, and I sure will be making this again and again!
I have always been a big time sweet potato fan. And I don’t understand how anyone could not be. Sweet potatoes are sweet (duh), beautiful, and delicious but still lovely and savory. And they’re so good for you! Among their many heath benefits, they’re packed with nutrients like vitamins A, C, B6, B1, and B2, as well as potassium, dietary fiber, and more. And while there is no shortage of indulgent recipes featuring sweet potatoes, there’s really no need to add much to them. They’re full of flavor on their own. This simple 2-ingredient recipe proves that. Roast and barely season these babies and you have a perfect side or a base layer on your plate to top with fish or sliced steak or almost anything! Here you go.
WHAT YOU NEED
* 2 large sweet potatoes
* garlic salt
WHAT TO DO
Preheat the oven to 425 F.
Place the sweet potatoes as-is on a baking sheet. Roast for 45 minutes to an hour, depending on how big your sweet potatoes are, until they’re cooked through and tender.
Allow the sweet potatoes to cool on the pan just long enough to be able to handle them, 2-3 minutes should be enough.
Slice each in half lengthwise and scoop the flesh into a bowl or other serving dish. The skin she slide easily off. Mash the sweet potatoes in the bowl and season lightly, to taste, with garlic salt.
Serve immediately and enjoy!
This salad, while light and bright, and refreshing, is completely seasonal, which is a great reminder that winter eating doesn’t have to be heavy and ooey and gooey and traditional-comfort-foody. Coming off of the holidays and New Years is, for so many, an exercise in reining it in food-wise. This salad will support that effort while still satisfying you and keeping your attention. This in-season grapefruit adds flavor, punch, and color equally. And the fennel is crunch and tone. This is not your average salad, which is why it’ll help you stay on track! Here you go.
WHAT YOU NEED
* 1 large ruby red grapefruit
* 2T olive oil
* 2T apple cider vinegar
* 1t sugar
* 1 fennel bulb, sliced super thin
* 1 bunch fresh flat-leaf parsley, rough chopped
* 1/3 cup sliced pitted Sicilian (green) olives
* 1/4 small red onion, sliced super thin
WHAT TO DO
Zest the grapefruit into a small bowl. Add the olive oil, vinegar, and sugar and mix to combine. Taste and add sugar, a tiny bit at a time, if needed for balance. Set aside.
Separate the grapefruit into segments. Peel each segment and break down into small chunks and place into a large serving bowl. Add the rest of the salad ingredients, then stir in the dressing and mix carefully.
Serve and enjoy.
* Adapted from a recipe in Quick. Easy. Healthy. by Callum Hann and Themis Chryssidis.