Scallops w/Buttercream Avocado Sauce

I got my new Canon Rebel T2i Friday.  I read over (barely skimmed) the directions and just started to take pictures.  Why?  I had so much going on this weekend I barely found time to eat until today!!

Last week we got the Avocados from SoCalAvodados!  Thanks again!

I checked my bag today to see if any of them were ripe and two of them were!!!  I had taken scallops out for dinner so I came up with this sauce to go with it.  I searched online and got some main ingredients and then just added as I went along!

 

This was simple to make and had great flavor to the scallops.

For the scallops:

Heat a skillet on med-high heat with 1tbs Extra Virgin Olive Oil and 1 tbsp butter (I use unsalted organic butter).  I patted them dry with a napkin and rolled them in some Italian flavored bread crumbs.  Pan fried each side for 3-4 minutes.  I squeezed fresh lemon juice over the scallops, removed from heat and covered for 5 minutes to soak the juice.

For the avocado sauce:

  • 1 cup buttermilk
  • 1 ripe avocado, chopped
  • 2 tablespoons chopped fresh parsley
  • 1 clove fresh garlic, minced
  • 2 finely chopped green onions
  • 2 tablespoons fresh lemon juice
  • zest of half lemon
  • Kosher salt and freshly ground pepper to taste

I mixed this in a food processor until it was combined together.  I spread across the place, added the scallops and enjoyed!

This was a super easy recipe that could be used with any fish.  I plan on using it with my salmon for lunch tomorrow!

Happy Sunday.  Enjoy your week.

Patricia Two Girls Cooking

Panko Crusted Salmon

Panko Crusted Salmon

I took out salmon for lunch today.  I was going to make it the same way that I had the last time, but thought there has to be a different way to make this.

Last night for dinner I had made the Panko Pork Chops, so I thought, huh….I bet I could put Panko bread crumbs on this as well!  I did find a recipe on Simply Recipes, I just modified it a bit!

Here’s what you need:

1 thawed salmon

2tbs Dijon Mustard

1tbs dried parsley (I did not have any fresh on hand)

Cooking Olive Oil Spray

1/2 cup Panko Bread crumbs (I usually have the Italian flavored on hand but they didn’t have any at the store, so I used plain)

Heat the oven to 400 degrees.

I put some Dijon Mustard, put it on a plate and mixed in some parsley.  I lined a baking sheet with foil (sprayed with cooking spray) and put the salmon skin side down.   I added some salt and pepper to the salmon.  I covered the salmon with the parsley/mustard mixture and then poured the Panko Bread crumbs to cover the entire salmon.  I sprinkled a bit more parsley on top and sprayed it with more of the olive oil cooking spray.

I set the timer for 10 minutes and checked on it.  It didn’t feel quite done yet so I bake for another minute or so.  It should be firm to the touch.

I had left over asparagus from dinner last night that didn’t get cooked (since Brooklyn and I are the only ones that eat it!) so I put this in a pan with water and steamed it for just a few minutes.

Simply Recipes stated this: Panko is a Japanese type of bread crumb that is especially light and crunchy, popular these days with chefs because it doesn’t get soggy. What I love about this way of preparing salmon is that the panko topping seems to hold in the salmon’s moisture while roasting, so the salmon doesn’t get dried out at all. The salmon is perfectly moist, flakey, and seasoned.

I have to really agree.  The salmon was very moist compared to pan frying it like last time!

 

Good and healthy lunch.  This is something that I do have to make for myself as not everyone has the same pallet in our house!  Nothing I haven’t already said before.

Have a great rest of the work day!

Patricia – Two Girls Cooking Blog

Broiled Tilapia, Compound Butter, Cheddar Dill Biscuits/Crackers

I attended a cooking class this week at Whole Foods, and I really enjoyed the food. So of course I had to give it a try for myself! The recipes below are from the class, and my modifications are listed as well. I’m not normally a fish person, but I am willing to try new things. This isn’t too fishy and really takes on the flavor of the marinade. My biscuits were in a minute or two too long, but they were still tasty. Our teacher suggested that using the scraps after cutting the biscuits was a good way to make crackers, so I tried that too!
– Jodi

5 Herb Compound Butter
1/2 lb of butter at room temp
1/4 cup minced herbs. In class we had dill, parsley, rosemary, chives and tarragon. (I don’t have any tarragon, so I used basil instead)
I also added a clove of garlic so I’d have garlic herb butter.

Combine herbs and butter in mixer bowl. Whip to combine. I just scooped mine into a little dish. If you wish to have a stick of your butter, you can scoop butter onto waxed paper and roll into a tube. Put in the refrigerator to firm up, about a half an hour.


Broiled Tilapia (I halved this as I only needed 2 filets)
4 6-oz tilapia filets
2 lemons zested and juiced (I’m not a big lemon eater so I only used a little zest. In place of the juice I used white wine)
1 cup olive oil
2 cloves garlic, minced

Combine lemon zest and juice(wine), garlic, olive oil and filets in a zip top freezer bag. Push out all the air and marinate half an hour, turning as needed. Pre-heat broiler and three minutes before broiling, pre-heat the broiler pan. Broil three minutes per side, depending on your broiler. Fish should cook to 155 degrees. Serve filets topped with a pat of compound butter.


Cheddar Dill Biscuits
2 cups unbleached all purpose flour
1/2 teaspoon each baking soda and salt
4 teaspoons baking powder
1 tablespoon sugar
3 tablespoons chopped fresh dill
1/2 cup all vegetable shortening
2/3 cup each buttermilk and grated sharp cheddar cheese (I used an extra sharp white cheddar)

Preheat the oven to 425 degrees. In a small mixing bowl, combine flour, baking soda, baking powder, salt, cheese, dill and sugar. Cut in shortening with a fork or your fingertips. When the mixture looks like coarse breadcrumbs, add the buttermilk all at once and mix gently until just combined using either a wooden spoon or your hands. Turn out the dough onto a floured counter and knead for 30 seconds. Divide in half, pat out each piece until it is about a half inch thick. Cut the biscuits using a biscuit cutter or the top of a glass. Space the biscuits evenly on a greased cookie sheet, leaving 1/2 inch of space in between. Bake 12-15 min or until golden brown.

Crackers
I rolled out the scraps of the above trying to go as thin as I could (they were still a little thick). The instructor advised to cut using a pizza cutter, but I went for the cute factor and used a heart shaped cookie cutter. I spread them out on a greased cookie sheet, sprinkled a little salt and baked until golden brown on top. This took about 7 min, but I didn’t time it exactly- just watched them closely.