Friday, January 6, 2012

Mango Puree with Scallops

Tom and I savor our memories of walking across Burntside Lake under the moonlight with our three boys at mid-night on New Years Eve.  When the boys were little, we pulled them in a sled across the lake, awed by the thunderous cracking of the ice below us, the twinkling stars above us, and the wondrous wilderness surrounding us.  After our walk, we nestled into our sleeping cabin, complete with a wood stove, sleeping cots, and lots of love.  It is one of my most treasured memories. Slowly, those traditions changed because of my health challenges. (The sleeping cabin has no indoor plumbing or electricity.)   Yet, I will always carry those early memories close in my heart, grateful that I built a memory bank of outdoor adventures to draw upon now.  So on New Years Eve this year, as I sat nestled in my home, close to my indoor plumbing and bathroom, I lovingly recalled our family times on Burntside Lake. 

Tom and I made a dinner together for our celebration of the tribulations and triumphs of the past year, and with anticipation of many joyful and soulful adventures for 2012.   Scallops are a rare treat in our home, and I impulsively bought them, not thinking about how I would prepare them.  So when I arrived home with them and realized I hadn't thought about their preparation, I was determined to use what I had.  The mango on the fruit platter sparked my imagination for the following.  

6 large wild-caught sea scallops
2 teaspoons coconut oil
1 mango, peeled, and cubed
juice of 1 lime
2 dried chili peppers
dash of sea salt
1/8 teaspoon onion powder

Heat coconut oil in saute pan.  Sear scallops in oil and slowly simmer till done, adding a bit of water if necessary to steam.  Put mango, lime juice, crushed dried chili peppers, sea salt, and onion powder in blender.  Blend till smooth.  Pour contents into a microwave proof bowl and warm slightly, being careful not to boil.  Pour onto a serving platter and place scallops on top of it.  Sprinkle with paprika, if desired.

Servings per recipe: 2
Serving Size: 3 scallops plus approximately 1/2 cup of puree
Calories: 176
Total Fat: 6 g
Cholesterol: 15 mg
Sodium: 153 mg
Total Carbs: 24 g
Dietary Fiber: 5 g
Protein: 9 g

Roasted Pears

My friend, Kris, made a salad of mixed greens with roasted pears and walnuts with bleu cheese for a December gathering with friends.  While I couldn't eat the salad, I peeled, mashed, and devoured the roasted pear and then understood why everyone was exclaiming about the salad.  So I made the pears again for myself at Christmas and it was just the festive treat I craved.  What a merry good time!   In fact, it was such a merry time, that I didn't get a photo of the roasted pears, so I simply added a photo of pears today.  Pears seem to be at their best this time of year.  One day I  sauteed them in a saucepan rather than roasting them and again, they were delectable. 

1 medium pear, peeled and cut into wedges or cubes
1 1/2 teaspoons olive oil
1 1/2 Tablespoon bottled pomegranate juice
3/4 teaspoon balsamic vinegar
1/2 teaspoon pure maple syrup
pinch of ground cinnamon
pinch of sea salt

Peel and core the pear and slice it into wedges or cubes.  Place it in an ovenproof baking dish.  Mix the remaining ingredients and pour it over the pear cubes; stir to coat all the pieces of the pear very well.  Roast in a 400 degree oven for 10 - 15 minutes.  It will be soft enough that it doesn't even need to be pureed.

Nutrition per serving:
Servings per recipe: 1
Serving Size: About 1/2 - 3/4 cup, depending on size of pear
Calories: 180 calories
Total Fat: 7 g
Cholesterol: 0 mg
Sodium:  3 mg
Total Carbs: 31 g
Dietary Fiber: 4 g
Protein: 1 g