As I may have mentioned before, my big cousin Denise is moving in with us for four months while she does student teaching and two elementary schools in our neighbourhood. I was counting down the days until she arrived, and finally, she’s here!
To truly welcome her, I decided to try some new recipes and really bring the “wow” factor. The result was a colourful plate absolutely bursting with flavour!
Recently, Costco had some gigantic scallops on big sale. I have never cooked scallops, except for the baby bay ones, and these were the biggest I’ve seen. I looked through all my cookbooks for an appropriate technique and decided on Pan-seared scallops with Thai-scented pea purée, a Nigella Lawson recipe from her newest cookbook, Kitchen.
My Other Half isn’t keen on peas, but I hoped this wouldn’t offend him. I was right! The green curry paste brought heat and offset the buttery scallops (which were cooked to perfection, thank God! Scallops are so easy to overcook.) Note: I did not use the lime juice as Nigella suggests. I simply forgot, but I’m glad that I did because it wasn’t needed.
On the side, I had the colourful Black Quinoa Salad I posted about recently. It made for a really balanced and delicious plate! I just love the textures of all three parts.
This supper was quick and easy but tasted like fine dining at its best. Thanks to Nigella for coming through for me once again!