October 16, 2017Target Healthy Eating
Dinner for Two
1/2 pound shrimp, shelled, deveined & cleaned
1/2 pound sea scallops
1 glug extra virgin olive oil
2 or 3 fresh garlic cloves, mashed right in skillet, with a fork, or use a garlic press
2 Tablespoons extra virgin olive oil
2 Tablespoons butter
1 cup chopped onion
2 scallions, chopped
1/2 cup chopped green bell pepper
10 gloves garlic, sliced
1 cup diced ripe tomatoes with a little of their juice
One 28 ounce can of Cento San Marzano Certified Peeled Tomatoes with Basil Leaf
2.5 Tablespoons dry oregano
1/2 teaspoon dried thyme
1 Tablespoon chickpea flour
1 cup clam juice in the bottle
1 Tablespoon Cento tomato paste
1/2 cup cream sherry
1/2 cup heavy cream
2 teaspoons Worcestershire sauce
2 dashes Tabasco
1 pinch Salt
1 pinch black pepper
1 pinch chili flakes
1 teaspoon curry powder
1 Tablespoon flax seeds
1 cup fresh cilantro, well chopped
Keep some chicken stock or broth handy, while cooking the sauce.
2 Tablespoons chopped fresh parsley (save some for garnish)
Make Amazing Sauce the Day Before Serving
1. Do all of the chopping, slicing, cutting now so all sauce ingredients will be ready.
2. Melt olive oil with butter in a large skillet, that has a cover that fits well, over a medium flame.
3. Next, saute the scallions, onion, garlic, pepper, until soft.
4. Stir in the can of Cento tomatoes and juice, along with the fresh tomatoes. Add the fresh, cut tomatoes.
5. Add oregano, thyme and all spices, as well as all herbs and flax seeds. Lower heat and cook for 2 or 3 minutes. Sprinkle with the chickpea flour and stir well.
6. Add 1 cup clam juice and cook for 2 to 3 minutes more.
7. Add the Cento tomato paste and stir until blended.
8. Add the Cream Sherry, Worcestershire, 1/3 cup of heavy dairy cream and Tabasco. Stir well to combine all ingredients. If you feel sauce is too thick, slowly add some chicken stock, stir and determine if you need more. If you think sauce is too thin, very slowly, add more chickpea flour, stirring constantly, until you get the consistency you want.
9. Once all sauce ingredients have been combined, put the tight-fitting cover on and lower the heat to simmer. Allow the sauce to simmer for 10 minutes, then remove from heat. Keep sauce covered and let it cool down to room temperature. Then put in refrigerator overnight.
On the day of serving
Follow directions on box and make the orzo (or whatever you chose to serve the seafood and amazing sauce over): I like to use chicken stock or broth to cook in, instead of water, which is always part of the directions on the box. After cooking, keep warm.
2. At this point, when you're about to serve in 10 minutes, over a low flame, heat up the amazing sauce, so it's ready when the seafood is done.
3. Seafood, add one glug of extra virgin olive oil in a large skillet over medium heat and with a fork, mash the garlic. If you have a garlic press, you can use that also. Turn the heat up.
4. To the pan, add the sea scallops and shrimp. Allow them to cook for a full minute, check to see if the scallops have turned a light brown. At that point, turn shrimp and scallops over and let the other side turn a light brown. This should take about 1 minute on each side, over a high flame. When done, remove from heat and set aside. At this point, you're ready to serve.
5. Spoon the amazing sauce into individual large pasta-shape bowls and place a portion of orzo (or your choice) in the center of each pasta bowl, over the sauce.
6. Spoon seafood over the orzo and the sauce. Add more sauce if desired, sprinkle some chopped parsley over the top, serve and enjoy!
All this dinner needs is a fresh crispy salad, your favorite warm bread or rolls to sop up the sauce and an icy white wine.
For dessert we had an easy to make fresh berry mousse.
We are deeply disturbed by all the climate change catastrophes taking place around the world. In our hemisphere we've had disasters in: Puerto Rico, Mexico, California, Texas, Florida, as well as ruinous flooding along the whole eastern coast of the U.S.
Climate change is the most dangerous global challenge we all have to contend with.
Let us give up part of our tribal allegiances, and become world citizens working together toward one goal -- saving our planet.
From Our Table to Yours