Seared Scallops with Quinoa and Apple Salad + Butternut Squash Puree

I never plan very far ahead when it comes to holiday meals, so it's kind of funny that I'm here writing about Valentine's Day. It's not even something Eric and I celebrate. Not in the way that some couples do. There are no chocolates or flowers, gifts or even cards. If we're feeling romantic, we might give the other one a tap on the shoulder and say "Hey, I love you." "Love you too." Done.

We do take the opportunity to cook up something a bit fancier than we'd normally prepare on a normal night and this often means scallops or lobster. There's usually Champagne, because we'll use any excuse to pick up a bottle. And then we sit back and binge on whatever TV show we're obsessed with. That's married life, right there. That's how we roll.

I'm excited to make these seared scallops again in a few weeks, mainly because Eric hasn't tried them yet. Each time I've made them, I've managed to cook and eat the whole plate before he gets home. Sorry, babe. You'll get a taste of these on the 14th. Promise. 

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Seared Scallops with Quinoa and Apple Salad + Butternut Squash Puree

Yield Serves 4

Ingredients
For the butternut squash puree
1 small butternut squash (about 2 lbs)
2 teaspoons olive oil
Salt
1 tablespoon butter
Garam masala

For the quinoa salad
1 cup quinoa
2 apples
2 tablespoons chopped fresh parsley
1 ounce lemon juice
Salt
2 tablespoons olive oil

For the seared scallops
1 pound sea scallops
3 tablespoons unsalted butter
1 tablespoon olive oil
Salt
Black pepper

Directions

1. Preheat the oven to 375 degrees. Line a baking pan with aluminum foil. Trim both ends of the butternut squash and cut it in half lengthwise. Using a spoon, scrape out the seeds. Drizzle olive oil over the cut side of both halves and sprinkle a teaspoon of salt over them. Place the halves face down (that's the cut side) on the baking sheet and cook in the oven for 25-30 minutes, until a sharp knife easily pierces the flesh.

2. While the butternut squash is cooking, prepare the quinoa. Place the quinoa and water in a pot and bring to a boil.  Once it reaches a boil, reduce heat to medium low.  Simmer until all the water has been absorbed, approximately 15 minutes.  Remove from heat, open the lid, and let cool.

3. Transfer the flesh of the butternut squash to a blender (or you can put it in a bowl and use an immersion blender), along with 1/2 teaspoon garam masala, 1 tablespoon butter, and 1 teaspoon salt. Blend until smooth.

4. Transfer the quinoa into a bowl, along with chopped apple, parsley. In a separate bowl, whisk together lemon juice, olive oil, salt and pepper. Pour over quinoa salad and toss to combine.

5. Dry the sea scallops with paper towels.  Season with salt and pepper.

6. In a large skillet, heat the olive oil and butter on high heat.  Once it begins to smoke, add the scallops and cook for approximately 3 minutes, or until it has browned on one side.  Using tongs, flip the scallops and cook for an additional 1 to 2 minutes, depending on the size of the scallops.

7. To plate, start by spooning 3 tablespoons of butternut squash puree onto the plate (or shallow bowl). Top with a couple spoonfuls of quinoa salad, followed by the seared scallops. Spoon some of the remaining melted butter from the pan on top of the scallops.

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Tuna Sandwich with Pickled Radish, Fennel + White Bean Spread

Tuna Sandwich with Pickled Radish, Fennel + White Bean Spread | www.athoughtforfood @athoughtforfood

You may be wondering why my first post of the year is a tuna sandwich. I don't really have a good answer, only that I was craving one the other day and I thought, "You know, I bet people might actually like this." And that's about it. No other reason.

My relationship with tuna salad (I realize how bizarre that sounds) goes as far back as my junior year of high school, when I became pescatarian. We were a household that always brought our lunches (with the occasional exception when I'd order a side of fries and a sugar cookie from the cafeteria). Up until that point, I was a turkey sandwich guy. Maybe roast beef. Or, sometimes, my father would slice leftover meatloaf and place that on top of two pieces of bread with mayonnaise (I still give him a hard time about this). So, I needed to figure out what to bring. Which led me to tuna. And I ate lots and lots of it. Surprisingly, I never got sick of it (even more surprising was the fact that I still had friends who wanted to sit next to me as I devoured this fragrant lunch).

Tuna Sandwich with Pickled Radish, Fennel + White Bean Spread | www.athoughtforfood @athoughtforfood

Tuna Sandwich with Pickled Radish, Fennel + White Bean Spread | www.athoughtforfood @athoughtforfood

Tuna Sandwich with Pickled Radish, Fennel + White Bean Spread | www.athoughtforfood @athoughtforfood

So, that's my history with tuna. I'm still rather partial to it and will often throw it on top of salad, but recently I was just in the mood for a sandwich. I kept things on the healthier side by mixing the tuna with just a touch of mayo. The bread is spread with a creamy, garlicky white bean dip. Quick pickles will always add some depth (both in flavor and texture) to a sandwich, which is where the fennel and radish come into play. It may seem like a lot of elements, but, trust me, it's worth it.

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Tuna Sandwich with Pickled Fennel and Radish + White Bean Spread

Yield Makes 4 sandwiches

IngredientsFor the pickled vegetables 1 small fennel bulb, very thinly sliced 4 radishes, very thinly sliced 1/4 cup cider vinegar 1/2 teaspoon salt

For the white bean dip 1 small onion, coarsely chopped 1 garlic clove, minced olive oil 2, 15 oz cans of cannellini beans 1 teaspoon rosemary, chopped Lemon juice Salt Black pepper

For the tuna 2, 5 oz cans tuna, drained of any liquid 1 tablespoon mayonnaise 1.5 tablespoons chopped scallion, green part only Salt Black pepper

Sandwich ingredients 8 pieces thickly sliced ciabatta Butter Mixed greens

DirectionsTo make the pickled vegetables 1. Place the sliced fennel and radish into a shallow bowl. Sprinkle with salt and then cover with vinegar. Let sit for 30 minutes.

To make the white bean dip 1. In a medium pan, heat 1 tablespoon olive oil over medium heat.  Sautee onion for 3 minutes over and season with salt and black pepper. Add garlic and cook for another 30 seconds. Add beans and rosemary to the pan and cook for another 2-3 minutes. Take off heat.

2. Using an immersion blender or regular blender, puree mixture along with juice of half a lemon. If necessary, thin out with a couple teaspoons of cold water.

To make the tuna salad 1. Add the tuna to a bowl along with mayonnaise, chopped scallion, 1/2 teaspoon salt, and coarsely ground black pepper. Gently toss to combine.

To assemble the sandwich Butter one side of each slice of bread. Place in a pan over high heat and cook until golden brown (depending on your preference, some darker areas are ok as well).

Spread the white bean spread onto the inner side (uncooked portion) of the each slice of bread.  Spoon tuna onto four of the halves, followed by the pickled vegetables and some mixed greens. Place the other slice of bread on top, press down gently, and then cut sandwiches in half. Enjoy!

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Curried Shrimp and Noodles

We leave for Hawaii in just over a month. I haven't mentioned it here because I've been trying not to think about it too much. You see, I've come to learn that anticipating, even something as wonderful as a vacation, doesn't do me any good. I get all excited and plan every moment. I start to dream about how great the whole thing will be. Before I know it, the trip has come and gone and I didn't really enjoy it because of these totally crazy expectations. So, I haven't planned a thing yet. We have our flights, our hotels, a car... but that's it. I plan to do a little work on things over the next couple of weeks, but unlike other trips, I'm just going to go with the flow. I'm even ok if there are days where we just sit on the beach, drinking cocktails and reading books. No need to schedule every second of our stay.

Of course, I do have a few things on the list. While we don't have a lot of hikes or other excursions planned, we do plan to go snorkeling. We'll also be spending a day driving the Road to Hanna, which we've heard is stunning and there are lots of stops to make (and pictures to take) along the way. I also want to go to a luau. But, really, besides that, we're going to just enjoy the warmth and try to decompress a little. I'm leaving my camera behind and will just take pictures with my phone. Maybe... maybe... I'll even leave my computer behind. We'll see.

It's fitting that we're ending the year with a big trip, since we began it spending a week in New Orleans. It was my first time and I totally fell in love with the city... the food, the people, the ability to walk around with a cocktail (oh, and Happy Hour!  Come on, Massachusetts, get with it!). We dined at a number of spots (though missed a ton of big ones too). Our favorite was Peche, which took the seafood restaurant concept to a new level. Every dish was inventive, but familiar. We both went nuts for their curried shrimp and agreed it was one of the best dishes we ate during our multi-course lunch there (they don't do a pre-fixe... we just kept ordering things). Shortly after we returned home, I was going through an issue of Bon Appetit and to our surprise, there was the recipe for the curried shrimp! I really can't believe it took me as long as it did to make it... but here it is. A perfect dinner for a cool fall night.

Curried Shrimp and Noodles

Source
Mildly adapted from the recipe by Peche Restaurant in New Orleans via Bon Appetit

Notes
The original recipe called for all-purpose flour, but to make it 100% gluten-free, I replaced that with rice flour. In addition to this, I used seafood broth to make it totally pescatarian-friendly. Lastly, I recommend removing all the seeds from the jalapeño, as the gochugaru provides enough of a kick.

Servings 4

Ingredients

1 large onion, cut into large pieces
2 tablespoons vegetable oil
1 small jalapeño, seeds removed
3 garlic cloves
1½ pounds small shrimp, peeled, deveined
1 tablespoon curry powder
1 tablespoon gochugaru (Korean red pepper powder)
2 teaspoons finely grated peeled ginger
1 tablespoon tomato paste
1 tablespoon rice flour
4 cups low-sodium seafood broth
12 ounces wide rice noodles
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 teaspoon finely grated lime zest
2 tablespoons fresh lime juice
Chili oil, fresh basil leaves, and sliced scallions (for serving)

Directions

1. Finely chop onion in a food processor. Heat oil in a large skillet over medium and cook onion, stirring often, until soft and starting to brown, 6–8 minutes.

2. Meanwhile, finely chop jalapeño and garlic in processor; transfer to a small bowl.

3. Pulse shrimp in processor until coarsely ground; set aside.

4. Add jalapeño and garlic to skillet along with curry powder, gochugaru, and ginger; cook, stirring, until fragrant, about 1 minute. Add tomato paste and cook, stirring, until paste darkens slightly, about 3 minutes. Add reserved shrimp and cook, stirring often, until cooked through, about 5 minutes.

5. Sprinkle flour over mixture and cook, stirring, until flour is no longer visible. Add broth; bring to a boil. Reduce heat and simmer briskly, stirring occasionally, until reduced by half, 25–30 minutes.

6. Meanwhile, cook noodles according to package directions; drain. Add to sauce, tossing to coat. Remove from heat; stir in citrus zest and juice. Drizzle with chili oil and top with basil and scallions.