Alisa. 37. New Hampshire. Married for almost three years to this wonderful, funny, smart guy. Previously married. Went through in-vitro fertilization to have my five year old magical son Keegan. Stepmother to the charming Isabelle (6). Gushingly in love with our baby boy Harper(1). Policy Wonk and dreaded bureaucrat. Lover of fine cuisine, honeybees, truly romantic moments and the underdog.
Curried Beef Short Ribs

Note: I found this was more realistically four servings.

Finishing this dish with lime zest and juice brightens its rich flavors.

Yield 6 servings (serving size: about 3 ounces ribs, 2/3 cup rice, and about 2 1/2 tablespoons sauce)

2 teaspoons canola oil
2 pounds ...continue reading

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Warm Scallop Salad with Lime and Cilantro

Warm Scallop Salad with Lime and Cilantro

2 teaspoons olive oil, divided
1/4 cup minced red onion
1 to 2 tablespoons minced seeded jalapeƱo pepper
1 pound sea scallops
1 1/2 cups diced plum tomato
1 cup chopped yellow bell pepper
1/2 cup diced peeled avocado
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1/4 teaspoon salt
1 garlic clove, minced
6 cups trimmed watercress (about 1 bunch)
4 (6-inch) pitas, quartered and toasted

Heat 1 teaspoon olive oil in a large nonstick skillet over medium heat. Add onion and jalapeno; saute 2 minutes. Add scallops; saute 3 minutes or until done. Stir in 1 teaspoon oil, tomato, and next 6 ingredients (tomato through garlic). Remove from heat.
Arrange the watercress on each of 4 plates; top with scallop salad, and serve with pitas.
4 servings (serving size: 1 1/2 cups watercress, 1 cup scallop salad, and 1 pita)

Nutritional Information
CALORIES 307(21% from fat); FAT 7g (sat 1g,mono 3.6g,poly 1.3g); PROTEIN 25.8g; CHOLESTEROL 37mg; CALCIUM 143mg; SODIUM 590mg; FIBER 4.9g; IRON 2.9mg; CARBOHYDRATE 36.1g
Victoria Riccardi , Cooking Light, APRIL 2000

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