Issue #109 Recipe Q - Printable Version +- Cuisine at home Forums (https://www.forums.cuisineathome.com) +-- Thread: Issue #109 Recipe Q (/showthread.php?tid=167369) |
Issue #109 Recipe Q - BarbaraS - 01-01-2015 Hey All, I'm looking at a recipe for Sweet Soy Scallops in Issue #109 and it looks really good, the only problem is that Hubby can't remember whether he likes scallops or not (not kidding!). So I was wondering if I could sub pork tenderloin for the scallops. I keep looking at the recipe and I think it would work, even with the Hawaiian linguine. What do you all think? Barbara Re: Issue #109 Recipe Q - Roxanne 21 - 01-01-2015 I'll take his portion, thank you very much. I don't have the issue therefore, cannot make a judgment. Pork tenderloin is so very versatile and mates with almost everything. Any chance of posting the recipe? Sounds like something I would do....with either of the proteins. Re: Issue #109 Recipe Q - Mare749 - 01-01-2015 Barbara, for sure that would work! And your idea may just show up in a future issue. Re: Issue #109 Recipe Q - Trixxee - 01-01-2015 I made the hawaiian linguine (though I used used angel hair) with teriyaki chicken and it was perfect. Also made sauteed napa cabbage with it. Re: Issue #109 Recipe Q - Gourmet_Mom - 01-01-2015 Theresa, I thought that sounded familiar! I remember you making that, because I remember thinking pineapple in pasta seemed weird! LOL! I need to go look this one up. Re: Issue #109 Recipe Q - cjs - 01-01-2015 Sounds like a good idea, but how could anyone not love scallops.....isn't that UNAmerican???? Re: Issue #109 Recipe Q - BarbaraS - 01-01-2015 Oh trust me Jean, Hubby has some serious dislikes when it comes to certain foods and nothing I can do will change that. I did make pan-fried scallops for him once a long, long time ago, and cooked them perfectly, but I remember him saying not to do that dish again. I'm not taking the chance of making them again and him remembering he doesn't like them again. I know he likes pork tenderloin. Barbara Re: Issue #109 Recipe Q - Gourmet_Mom - 01-01-2015 William doesn't care for them either. He will eat them if they are served to him, but given a choice, he will sub shrimp. I think it's a texture thing? Re: Issue #109 Recipe Q - losblanos1 - 01-01-2015 Here's the recipe Roxanne. Sweet Soy Scallops Scallops are often soaked in water to plump them, making them difficult to brown. A marinade counteracts that by helping the scallops caramelize. Calories: 155 Makes 2 servings Total time: 25 minutes 3 Tbsp. minced scallions 2 Tbsp. pure maple syrup 1 Tbsp. low-sodium soy sauce 1 Tbsp. stone-ground mustard 1/4 tsp. black pepper 8 large sea scallops 2 tsp. canola oil Combine scallions, maple syrup, soy sauce, mustard, and pepper. Add scallops; marinate 10 minutes. Heat oil in a skillet over medium high. Remove scallops from marinade; pat dry, reserving marinade. Sear scallops in skillet until browned on both sides, 5–6 minutes total. Add marinade to skillet and boil until mixture begins to thicken slightly and forms a sauce, 1–2 minutes. Scallops should feel firm to the touch. Serve scallops topped with sauce. Per serving: 155 cal; 5g total fat (0g sat, 3g mono, 2g poly); 20mg chol; 485mg sodium; 16g carb (0g fiber, 12g total sugars); 11g protein; 1mg iron; 36mg calcium Re: Issue #109 Recipe Q - BarbaraS - 01-01-2015 Yep Daphne, it's a texture thing. Hubby doesn't like the texture of rice, peas, and lots of other things. Barbara |