King scallops 2 pcs.
Fresh tomato 10gm
Olive oil 1CL
Chilly flakes 1gm
Chopped onion 10gm
Lemon juice 5gm
Cherry tomato sundried 15gm
Balsamic glaze 10gm
Ice lettuce 1 pc
Cajun spices 10gm
1. Marinate scallops with olive oil, salt, pepper and Cajun spices. Add olive oil on frying pan, add scallops and seare for 4-5 minutes.
2. To make guacamole, peel avocado and mash it, add salt, pepper, olive oil, garlic, chopped onions, chopped tomato and lemon juice. Mix all ingredients.
3. Using a ring, put guacamole on the serving plate.
4. Arrange all the scallops and sun dried cherry tomato, balsamic glaze and decorate with ice lettuce.
Variation of Scallops : The Cove Rotana Resort
Makes 4 – 6 servings, depending on size of squash
1/3 cup barley
1/3 cup brown rice
1/3 cup farro
3 cups water or broth
1/2 onion, diced
1 Tbsp. olive oil
1 cup almonds, chopped
½ cup pine nuts
5 dates, pitted and chopped
½ + cup vegetable broth
4-6 small winter squash (I love golden nugget!)
Combine grains and water (or broth) in a pot and bring to boil. Reduce heat to a simmer, cover and cook for 45-60 minutes, or until the grains are tender. Set aside.
Heat the olive oil in a small pan and add the onion. Over medium-low heat, cook the onions until slightly caramelized, about 15 minutes.
Preheat oven to 350 Fahrenheit. Slice the tops off of each squash and use a sturdy spoon to scrape out the seeds and pulp.
Spread the almonds and pine nuts on a baking sheet and bake for 5-10 minutes, until nuts are golden brown.
Once the grains are cooked, add in the onion, almonds, pine nuts, dates and vegetable broth. Mix until well combined.
Fill each squash with the stuffing, top off with 1 Tbsp. of vegetable broth and bake for 30-45 minutes, until tender.
via Vegan Stuffed Squash With Dates & Pine Nuts.
Posted in Healthy Recipes
Tagged diet, food, health, healthy eating, healthy food, healthy recipe, healthy-living, nutrition, recipe, vegan, vegetable