Bowling, Snack,

Hurray, whoopee, fireworks please, we get to go bowling again today. We both really missed it last week. I went to exercise class three times, but it just isn't the same at all. This is a winter shot of course. Our winter league actually starts of September 14th this year because the first Monday was Labour Day (spelt with a U Bryan, if you read this). I am talking about A Beer for the Shower's post on Labour Day yesterday.

Because of my tendency towards hypoglycemia (low blood sugar) I usually eat a piece of toast in the afternoon and I mostly either put either raw honey or Nutella on it. Yesterday I thought I would make a change and used my frozen Asparagus Pesto. I had totally forgotten how good it is. Long time since I last ate it. I didn't have the asparagus as shown in this pic of course. On none of these afternoon snacks do I use butter or anything. Not that the pesto needed it. Gosh it was good, got some left for tomorrow as well. Of course if you want to buy store bought asparagus, there is nothing to stop you making it now, but I, of course, only make it when I can buy the farm fresh product.

Eating Well are promoting "clean eating" and this is one of their recipes which sounded good to me. I use quinoa (pronounced kinwa) quite a bit and it makes a nice change from rice.

Quinoa Pilaf with Seared Scallops

From EatingWell:

Make whole grains the center of your dinner plate with this citrus-studded quinoa pilaf recipe topped with sweet seared sea scallops. Be sure to buy “dry” sea scallops (scallops that have not been treated with sodium tripolyphosphate, or STP). Scallops treated with STP (“wet” scallops) are higher in sodium, have a mushy texture and do not brown properly.

Makes: 4 servings, about 3 scallops and 3/4 cup salad each
Serving Size: about 3 scallops and 3/4 cup salad

 Ingredients

• 2 tablespoons extra-virgin olive oil, divided
• 3 scallions, sliced, greens and whites separated
• 1 cup quinoa
• 1 cup water
• 2 medium blood oranges or navel oranges
• 1/4 cup toasted sliced almonds (see Tip), divided
• 1/4 cup chopped fresh cilantro
• 1 teaspoon ground cumin, divided
• 1/2 teaspoon ground coriander, divided
• 1/4 teaspoon salt
• 1 pound dry sea scallops

Preparation

1. Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add scallion whites; cook, stirring, until beginning to brown, about 1 minute. Add quinoa; cook, stirring until toasted and fragrant, about 1 minute more. Add water; bring to a boil. Reduce heat, cover and simmer until tender, 10 to 15 minutes. Let stand, covered, for 5 minutes.
2. Meanwhile, slice ends off oranges. With a sharp knife, remove the peel and white pith; discard. Working over a large bowl, cut the orange segments from their surrounding membranes. Squeeze juice from the membranes into the bowl before discarding them, if desired. Add the scallion greens, almonds, cilantro, 1/2 teaspoon cumin, 1/4 teaspoon coriander and salt to the bowl; gently stir to combine.
3. Pat scallops dry and sprinkle both sides with the remaining 1/2 teaspoon cumin and 1/4 teaspoon coriander. Heat the remaining 1 tablespoon oil in a large cast-iron or nonstick skillet over medium-high heat. Add the scallops and cook until golden brown, 2 to 3 minutes per side. (To prevent overcooking, transfer the scallops to a plate as soon as they are done.)
4. Add the quinoa to the bowl with the orange mixture and gently stir to combine. Serve the scallops over the warm quinoa salad.

Tips & Notes

• Tip: For the best flavor, toast chopped nuts or seeds: Heat a dry skillet over medium-low heat. Add nuts or seeds and cook, stirring constantly, until fragrant, 2 to 4 minutes.               

Have a great day