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Archive for March 26th, 2012


 

 

 

 

 

 

 

 

what’s in it

1 pound sea scallops (u-10 or larger is best, these were u-15)

2-3 tablespoons of butter

salt & pepper to taste (divided)

1 cup plain, non-fat greek yogurt

1 1/2 cups low fat or fat free mayo

1 peeled cucumber, grated on cheese grater

3/4 cup of chopped fresh cilantro

red pepper flakes, to taste

1/2 teaspoon garlic powder, or use a little fresh garlic (like 1/2 a clove, crushed)

how it comes together

clean the scallops under cold water, pick any grit out that you can see, and pat dry with paper towels or a bar cloth.  dust with salt and pepper.  to cook, heat large skillet over medium-high heat.  drop the butter in and melt it.  put the scallops on when the skillet is very hot, but butter has not yet started to burn.  sear the scallops for about 90 seconds per side.  if they’re super stiff, they’re over-done.  they should still have some give in them and look just slightly translucent in the center.

to make the sauce (you can make it ahead), combine yogurt, mayo and remaining ingredients in a small bowl.  set aside in the fridge to serve with the scallops.  you’ll have extra most likely.  this sauce also tastes delightful with grilled artichokes (healthier than drawn butter).  so make some before you do the scallops and you’ll have plenty of ways to enjoy this sauce.  it’s totally worth it.

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mini chocolate souffle cakes


 

 

 

 

 

 

 

 

 

what’s in it

cooking spray

4 1/2 tbs granulated sugar, divided

1 tbs all-purpose flour

1 1/2 tbs dutch process cocoa

2 tbs fat-free milk

1/4 tsp vanilla extract

1 large egg white

1 tsp powdered sugar

how it comes together

preheat oven to 350

coat 2 small ramekins with cooking spray and sprinkle each with 3/4 teaspoon granulated sugar

combine 2 tablespoons granulated sugar, flour, cocoa and milk in small saucepan over medium heat (it makes it much easier if you sift the cocoa a bit before putting it in).  cook 2 minutes, stirring until smooth.  Spoon mixture into a medium bowl.  cool 4 minutes and stir in vanilla.

place egg white in a medium bowl.  beat with mixer at high speed until soft peaks form.  add remaining 2 tablespoons of granulated sugar, a little at a time, beating until soft peaks form (to avoid over-beating, I just used a whisk instead of the electric beater at this point).  gently stir 1/4 egg white mixture into prepared dishes.  sharply tap dishes 2 or 3 times to level the mixture.  place dishes on baking sheet and bake for 15 minutes or until puffy and set.  sprinkle each with powdered sugar.

add your favorite sauce to this, or make your own.  i added a hot caramel sauce to it and it was very tasty!

i didn’t make this one up either…it’s from the april 2007 issue of cooking light magazine.  

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