Festive Tidings from downtown Vancouver to all 🙂
After a long walk taking beautiful festive photos, what more can be satisfying other than a warm dish of scallops. Scallops were amongst my favorite dishes. As a kid, my family would always order gai lan and 3 types of seafood. The seafood consisted of shrimp, scallop and squid. Scallops to my recollection was subtly sweet and succulent thus it was no surprise that I chose to make this sweet dish again. I have always wanted to try making an European inspired dish; imagine my delight when I found a recipe that used both scallops and chorizo sausages. To compliment the dish with some creaminess, I made a saffron sauce.
When making the scallops, first wash them to rid them of access sand particles afterwards marinate them in wine, salt and pepper. While the scallops are marinating, chop up some green peppers, onions and chorizo for sauteeing. To make the saffron cream, combine the chicken stock and white wine and reduce to 1/2. Only when the liquid was reduce, add the cream, saffron and lemon juice. Keep simmering until the sauce was furthered reduce and set aside. Assembly: Pat dry the scallops with a paper towel. On medium heat, pour in some olive oil and pan fry the scallops until golden brown on both sides. Next, sautee the onions and pepper. Add the chorizo sausages while sauteeing and keep stirring until the chorizo browns as well.
The onions and pepper will be seasoned from the chorizo’s oils and juices. Lastly combine the scallops with the rest of the dish and stir until combined.
Salt and Pepper
Onions and Green Peppers
Wow, I found this dish quite delicious. It was my first time using chorizo but it definitely added dimension. When drizzled with saffron sauce, the chorizo flavour enhanced, adding a zesty creamy tang to the dish. I can now see why Spanish Paella was such a popular dish.
Halloween as come and gone and what a marvelous night it was. The night started out slow but soon groups of kiddies came knocking at our door for chocolate goodness. The whole neighbourhood was decked out in pumpkins as always fall colours shone through. Halloween was always something special for kiddies and parents as it was a bonding time for families. The night ended with a bang as colourful fireworks filled the night sky.
I decided to make something savoury again in light of the sweets posting. An avid fan of rice I am, I decided to make a glutinous rice dish. Glutinous rice was always a favorite in Asian dishes whether it be for lunch or dinner. It was especially warming for the tummy in cold weather conditions.
To make the rice, first wash about 1-2 cups glutinous rice and soak it with water for about 2 hours. The process will help soften the rice and allow it to cook faster. At the same time soak some mushrooms, dried shrimp and dried scallops; these ingredients add complexity and flavour to the dish. Soak the dry ingredients for approx 1 hour. While the dry ingredients are soaking, dice up some chinese sausage. Once the mushrooms have soaked enough water,fully expanded and soft, dice them up too. Next dice up the dried shrimp and shred the dried scallops, once softened only. Reserve the soaking water from the mushrooms and shrimps to stir fry the rice with.
To prepare the dish, first saute the chinese sausages and then the mushrooms. Next stir fry the shredded scallops, shrimp and place all ingredients in a bowl. Now comes frying the glutinous rice. Keep an eye on the rice as it sticks quite easily to the bottom on the pan. Add the reserved liquid to help cook the rice and keep stirring and sauteeing the rice until translucent and tender. Test for texture and combine the cooked ingredients such as the chinese sausage, mushroom, shrimp and scallop. For flavour add salt and soy sauce until satisfied with the taste of the meal. As a tip, one can add chicken stock to cook the rice and add chinese onions as well
Stir Fried Chinese Glutinous Rice Recipe (found here)
12 oz (about 1.5 C.) diced (about 1/4″ square) Chinese sausage (lop cherng)
9-10 medium dried shitake mushrooms
1/2 C. dried shrimp (hah mai)
3 C. short-grain sweet rice
3 to 4 Tbs. soy sauce
salt (to taste, about 1 tsp)
white pepper (to taste, about 1 tsp)
2 to 3 tsp. granulated sugar
3 to 4 Tbs. sesame oil
3 to 4 stalks green onion, minced
This dish is still one of my favorite dishes to make and eat. Now that I have learned 🙂 I will be making it more regularly!!!
I have always wondered how saffron tasted in a sauce. Dubbed one of the most expensive spices in the world as it was the actual stigma of a saffron crocus, it possessed a mild sweet floral smell to it. I first came across it from watching No Reservations with Catherine Zeta Jones and Aaron Eckhart, a heartwarming film about love and food. I was fascinated as to how a tiny stigma could be such a delicious addition to a sauce. Well, I guess, it earned its reputation as I found a saffron sauce recipe from a blogger and true to its word, that little bit of saffron added another dimension to the sauce. I first did the sauce, by combining chicken stock with dry white wine and reduced it to 1/3. I then added some salt and pepper for flavouring. Next came the whipped cream and finally added the pinch of saffron threads. As an option, I added some cornstarch to the sauce so that the sauce would not be as runny. As for the scallops, I washed them and marinated it with salt and pepper. As a tip from another blogger, for a searing effect, pat the scallops dry first prior to placing them on a hot pan. Once the scallops were seared on both sides, I took them out to prevent over cooking and arranged them. I then julienned come carrots, a poor job I must say, and then drizzled the sauce on top. Serve hot.
Dry White Wine
Salt and Pepper