Spicy Bay Scallops in a Balsamic Reduction Sauce for My Birthday
As I get another year older, time seems to go by just a little faster than before. What’s up with that? This weekend is just a blur and it's hard trying to reflect on what I did. Good thing we have pictures!
On the topic of speed, most of my posts will most likely be shorter due to a busier work week. Don’t you despise it when work gets in the way of your passion? Maybe a lot of you are lucky enough to have work as your passion; in that case, I’m envious.
Oh well, working with good people can really help make your job better. The group I work with makes my job tolerable and fun because they do things like bring me a Portobello Mushroom Cake for my b-day.
For my special birthday meal, I cooked a healthy dish for myself, just as I prefer. Kelley told me she’d cook something, but she knows how crazy picky I am and it’s just best for me to do it myself. No problem!
I slow-simmered scallops, Brussels sprouts, and sliced Portobello mushrooms in a light balsamic reduction broth seasoned with herbs and spices. Basically my favorite foods all in one dish! After taste-testing the delectable union of fish and veggies, I chilled the rest to create a super salad with Zilks salsa as dressing.
Have you heard of Zilks? It’s based in Austin, TX and they make absolutely fabulous hummus, pesto, and salsa. Even better, the ingredients they use are real food that can be found in your kitchen; unlike the Potassium Sorbate, Sodium Benzoate, and other hoop-la added to most brands. They sent me several delicious products to try, and so far my expectations have been exceeded. Stay tuned for a tasty review in the near future!
What a way to celebrate another year of being Here! I made extra so I can add to tonight’s salad. Sorry the pictures didn’t turn out as well as I wanted, but hopefully they still inspire you to try this soon. Otherwise, I’ll feel selfish for being the only one to have had such a splendid (maybe I'm a little biased) dish.
Q: Is your job also your passion? Please share if you care! If it’s not, what “would” be your dream job?
Spicy Bay Scallops in Balsamic Reduction Sauce
by RC Liley
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Ingredients (Serves 2 - 3)
1/2 pound bay scallops; fresh or frozen (if frozen, make sure you thaw first)
1/2 pound Brussels sprouts
1 medium to large Portobello mushroom; sliced and chopped into cubes
4 cloves garlic; crushed and chopped
1 cup low sodium chicken, fish, or vegetable stock; you might need more to cover veggies half-way
3 T balsamic vinegar
1 tsp cayenne
2 tsp cumin
1 T dried cilantro
2 tsp dried thyme
Heat a non-stick sauté pan with a lid over medium high heat
Add garlic and sweat for 30 seconds
Pour vinegar into pan and scrape any burned garlic from the bottom; let vinegar reduce for 1 minute and pour in the stock
Add Brussels sprouts, herbs, and spices; cover and cook 10 minutes
Add mushroom pieces and cook, uncovered, another 5 minutes
Toss in scallops; cover and cook 5 minutes
Remove from heat and let sit, covered, another minute or two
Enjoy warm or chilled over a giant salad, the sauce makes a great dressing too!