Wednesday, March 20, 2013

Seared Shrimp and Scallops with Green Veggie Puree

So pretty, tasty, and healthy!

I got the idea for this from Bon Appetit's recipe for Pea Puree with Shrimp and Scallops.  I hate following directions though, so I made up my own vegetable puree.  This puree is jam-packed with flavor from roasted vegetables, fresh herbs, and spicy arugula.  If you wanted to make a slightly richer puree, I think green olives or walnuts would make an awesome addition.

I served this with roasted asparagus and a Sriracha dipping sauce (see below).

What you need for the Green Veggie Puree (which can be made ahead of time):

4 cups fresh Broccoli florets
1 Zucchini
Olive Oil
Salt and Pepper
1/4 cup fat-free Cream Cheese
2 Garlic Cloves
2-3 tablespoons EACH fresh Cilantro and Mint
1/2 cup (packed) fresh Arugula
1-2 teaspoons Lemon juice

Start by roasting the veggies: Heat oven to 375 degrees Fahrenheit.  Spread broccoli and zucchini across a baking sheet.  Lightly drizzle with olive oil and sprinkle with salt.  Toss with a spatula to evenly coat.  Roast for 30-45 minutes, or until vegetables are cooked through and slightly browned.  Let cool.

Puree roasted vegetables and remaining ingredients using a food processor or immersion blender.  Add a bit more olive oil, salt, and pepper to taste.  Refrigerate until ready for use.

What you need for the Shrimp and Scallops:

1/2 pound jumbo Scallops, rinsed and patted dry
1/2 pound large Shrimp, peeled and patted dry
Salt and Pepper
Olive Oil

Heat a splash of olive oil in a large saucepan over medium high heat.  Season the scallops and shrimp lightly with salt and pepper.  When the oil is hot, sear the scallops and shrimp for 2-3 minutes per side, or until golden brown and opaque in the center.  

Serve with the vegetable puree and Sriracha sauce. Enjoy!

Sriracha Sauce:

1/4 cup plain low fat Yogurt (or fat free Greek yogurt)
2 tablespoons light Mayonnaise
Sriracha to taste
1/2 teaspoon Garlic Powder

Mix all ingredients.   (You could also just use mayonnaise instead of the yogurt and mayo mix, but this version cuts some calories)  This is tasty with pretty much everything.  So you might want to make some extra.

Tuesday, March 5, 2013

"Broccomole" (Creamy Broccoli Dip)

I saw a recipe for this on Pinterest and immediately went to boil some broccoli (which I conveniently had on hand and wanted to use up)  You can look at the original recipe here.  What a great idea! I changed it up a little to make it imitate my regular guacamole recipe a bit more.  It was quite tasty and I'll definitely be making more broccoli dips in the future- I'm thinking Italian-themed might be next.

What you need:

4 cups fresh Broccoli, cut into chunks
2 teaspoons Olive Oil
6 ounces fat-free Cream Cheese (or Greek yogurt)
2 teaspoons Lemon Juice
1-2 Garlic cloves
1-2 tablespoons Onion, chopped
1 tablespoon fresh Cilantro
1-2 teaspoons Chili Powder

Boil the broccoli in a large pot of lightly salted water until very tender (think the overcooked mush that is a bit appealing at the dinner table).  Drain and place in blender or food processor.  Add the rest of the ingredients and puree.  Enjoy with dippers of choice.

*After eating a good bit of this, I had the idea to stir in a bit of store bought salsa (mine was mango habanero) to add a little kick... delicious!