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Double Scallops and the Nut Butter Factory Re-opens

September 6, 2009

Breakfast was quick, before the gym: a toasted slice of Dakota with almond butter and ficoco

The Workout

Arm bike, .34 miles, 20 minutes

Abs, (including planks) leg press and push (the machines!)

Swim: 22:30? Haha 20 laps with a couple breaks. Don’t make fun. I know I suck, but I like it! Haha J


I had to buy some more organizational stuff then came home to a delicious sandwich: hummus, tomato paste, hot chopped pepper spread, a grilled Bella, and crumbled grilled tempeh. YUM

Oat bran pretzels with hummus and tomato paste! Yummmm again!

Z bar because I was hungry…

Snacked on a plum and an orange… oh and a few sweet potato fries! (Not chips… the leftover fries from The Reel Seafood Company)

Moriah and I went to the market and got tons of stuff for dinner… I was so excited!

It came out so so so delicious!!


Double Scallop Spaghetti with Heirloom Tomatoes

  • 1 tsp sesame oil
  • 5 cloves minced garlic
  • ¼ cup chopped hazelnuts
  • ½ pint halved cherry tomatoes
  • 2 heirloom tomatoes, cut into wedges
  • 1 cup seafood stock
  • 1 oz dried chanterelle mushrooms (next time I’ll use oyster)
  • 1+ tbsp caper berries
  • ¼ cup of seafood stock (cold)
  • 1 tsp corn starch
  • ½ pound bay scallops
  • ½ pound sea scallops seasoned on both sides with salt and pepper
  • About 1 tsp smart balance butter
  • 6 or so leaves of fresh basil, cracks of fresh black pepper, and sprinkle of salt
  • 1 pound whole wheat spaghetti

Timing is KEY when cooking seafood over pasta, because a second too long and scallops turn into erasers…

Heat up the sesame oil in a large nonstick skillet and add the garlic and hazelnuts. Put the water on the stove and soak the dried mushrooms in 1 cup of warm seafood stock.

Cook the garlic and nuts for about 5 or 6 minutes until the flavors sweeten and mellow. Increase the heat and throw in the tomatoes. Add the capers and cook for a little while, then add the mushrooms and stock.

Wisk the cold seafood stock with the cornstarch, then add to the pan with the tomatoes. Cover and cook about 5 minutes.

When water boils, put the butter in a scorching pan, and melt. Throw the pasta in and the sea scallops on the buttered pan.

Toss the bay scallops in the sauce skillet. Flip the sea scallops after 90 seconds (or well caramelized on the first side)

Drain the pasta when Al Dente, and pour into a big bowl. Top with the sauce bay scallop mixture, pepper, salt if needed, and the basil chiffonade.

Toss together, then plate, placing 3 seared sea scallops on each plate.


Because I had my mom’s credit card, it was time for the nut butter factory to re-open…


Roasted Pecan butter… Antisana’s Pecan butter has cashews as a background player, and I have to say they work wonders for the texture of ANY nut butter… Really!

With the Pecan Butter, I revamped my maple almond butter. I added about 2 tbsp of the pecan butter to the Cinnamapa Almond and it’s more amazing now than ever.

I revamped the Vanilla Almond butter with lots of hazelnuts and flax seeds. Even though they were in the food pro, the flax seeds didn’t crush. I think I’m going to throw it in the freezer tomorrow for a half hour and re-process it to crush the seeds.

One Comment leave one →
  1. Evan Thomas permalink
    September 6, 2009 1:21 pm

    Lol I was curious what “the nut butter factory reopened” meant but now I see loud and clear. Nice work!

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