I love the ease of finding inspiration online.
A few key words in Google search and up pops a plethora of recipes.
It is kind of like getting a box of Sees candy, a treat that is not easy to come by where we live. Google "scallops and rice" and there are not as many recipes as I'd thought there would be. But, I don't know anything about using scallops. Looking over some of the recipes, I discovered ingredients that go well with scallops and made up this dish for supper.
I started the rice first with a tablespoon of balsamic vinegar. It flavored the rice just a bit and made it easier to scorch. I would leave it out next time.
Onions, garlic and mushrooms were sauteed in olive oil. Scallops added as well as 1/4 cup balsamic vinegar and 1 Tbs. honey. Simmer until reduced.
Served over flavored rice with a carrot and rasin salad.
The dish was a nice blend of flavors.
Carrot and raisin salad was a good compliment.
The remaining half can of Scallops were used for tonight's dinner. A lot of dinners begin with sauteed onion, garlic and mushrooms, to which I added diced red pepper and spinach, salt, pepper, marjoram, cayenne pepper and white wine. While the pasta cooked, I finished the vegetables with a sauce of half-and-half, asiago and provolone cheese. This was really good. I love anything with butter, cream and cheese.
Sorry for the picture. There really is a difference
between a camera phone and a camera!
7 comments:
Was it 'scallops' that you may have been looking for? Since I'm guessing these are supposed to resemble scallops but in veggie form? Sorry if I'm misunderstanding.
I've never seen anything like those "Vegetable Skallops!" The rice dish looks pretty good, but you have me with the pasta and cheeses, especially when you add mushrooms.
That looks really tasty. Is it like tofu where it absorbs the flavors of what you're cooking it with? Or does it taste like something on it's own? And where did your SIL pick it up? My sis and cousin are vegans and I'm always searching for new ingredients to add to my arsenal.
The meat substitutes have funny names similar to meat, fish, poultry, equivalent so the consumer gets the idea. They have been available since 1939. I have eaten them all my life. Each variety has it's own flavor, but not the same flavor as what it is mimicking. Some are vegan, some are gluten-free, and others are spun soy protein. The newest to me is made of mycoprotein, a fungi. None of the meat substitutes have the absorbant properties of tofu. I'll do a more in-depth post on meat substitutes soon. To get you started, the brand names we use are Worthington, Loma Linda, Cedar Lane, and Quorn. The first three are available at any Adventist Book Center and some supermarkets. Amazon has them as well, but I think they are priced by the case.
Rhome, I am dense today. Thanks, I changed it scallops.
I just thought maybe that was why you didn't find as many recipes as you'd hoped and thought/hoped it might help.
My DIL has a Menu Plan feature on her blog (http://www.oldfangled.net/) and tries to include vegetarian options. I will tell her about your blog.
Thanks, Rita. I will enjoy looking at it!
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