Ramblings...

Welcome to my blog! I hope to make your visit worthwhile and reward you with some new inspirations, sewing and recycling, crafts tutorials and recipes. Please add yourself as a follower, so that you will automatically be updated when I post something new! Please comment, I appreciate sharing mutual interests, like sewing, crafting, cooking and of course eating well! I am a former Family and Consumer Sciences Teacher, I sub in 3 school systems and moonlight at a retail ladies clothing store. I also am a licensed realtor with my hubby's company, which sometimes allows me to indulge my creative energies. A wife, a mom through adoption, Christian, boomer and a member of the sandwich generation I hope to share my unique perspectives and help you with some of yours!


Wednesday, March 10, 2010

Lenten Fish Recipe to try - Crumb Topped Scallops

My protestant upbringing and my husbands catholic childhood clash predictably this time of year.  I try to do something better for 40 days and he is trained to give up meat on Fridays. So I try to include a fish meal most Fridays that allow him to honor his traditions while giving me a lower fat meal to make so I can continue to honor my weight loss commitment. This recipe was yummy, I posted a pic for the Allrecipes web site, since there wasn't one.  It is hard to see the colors, but the giant creamy white scallops with the wine sauce and crumbs cooked together in a microwave make this dish suprisingly good.  Just be sure to check for doneness, the scallops should be firm, not opaque.
Crumb Topped Scallops
Original Recipe Yield 4 servings, recipe from Allrecipes.com

1/4 cup dry bread crumbs

1 tablespoon butter, melted

1 teaspoon dried parsley flakes

1 pound sea scallops

6 fresh mushrooms, quartered

1 tablespoon white wine or chicken broth

1 1/2 teaspoons lemon juice

1/4 teaspoon dried thyme

1/8 teaspoon garlic powder

1/8 teaspoon seasoned salt

1/8 teaspoon pepper

Lemon wedges

Directions

1.In a small bowl, combine bread crumbs, butter and parsley; set aside. Place scallops and mushrooms in a 9-in. microwave-safe pie plate. Combine wine or broth, lemon juice and seasonings; pour over scallop mixture.

2.Cover and microwave at 50% power for 2 minutes; drain. Sprinkle with crumb mixture. Cover and microwave at 50% power 4-1/2 minutes longer or until scallops are opaque, stirring once. Serve with lemon if desired.
I added some Capers to the recipe for a litle kick.  If you have read my other recipes, it is a common theme.  You can thank Bucca de Beppo for turning me on to those little tasty morsels!  Well the scallops are pictured here served up with fresh asparagus and a side of Couscous, dusted with parsley; this is fresh eatin, and the scallops only cost $6.99 at the old Giant Eagle. 
My last post talked about cold and cooking, and I am happy to say the last few days we have had a break.  Sun and warmth, even though we are still looking at our large snow drifts, we see patches of earth and now mud!  Our dog Bella is scheduled for her spring shearing, as she looks like an overgrown lamb.  Spring and the last of the snow, both are going to be here for a while.  Glad for the chance to go without a coat and to soak up the sun.
I am looking for a guest recipe, in a week, any takers?  Something that relates to the season and/or lent.  Would you, dear reader post a reply and take the challenge?  I'll email you a date.  You get to showcase your talents, and your blog if you have one.  If not, talents are good, right?  Till next time

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