I’ve been in a bit of a slump, I must confess. Not that I haven’t been cooking, mind you: I just haven’t been cooking exciting stuff.
I blame my wife, of course.
Her schedule has been a bit crazy as of late, which means getting home around 9:00. Couple that with getting up at 5:30 in the morning to work out, and we’re a little pressed for time. So it’s all been about variations on a theme (or repeats). And spaghetti. Lots of spaghetti.
Now, slowly, her schedule is evening out, and I’m getting back into the swing of things. Still couldn’t shake the noodle thing, though…
Scallop Mango Salad
What You Need
1 lb. scallops (about 1/2 dollar-sized), room temperature
1 tsp. butter
1 tsp. minced ginger
3/4 cups shitake mushrooms, quartered
3 campari tomatoes, chopped
1 avocado, diced
1 mango, chopped
1/8 cup cilantro, chopped
1/2 shallot, sliced thin
1 1/2 cups chenin blanc
2 tsp. green curry powder.
2 tbsp. plain yogurt
1 tsp. milk
Salt to taste
What To Do With It
Prep everything ahead of time; this goes quickly once you get started.
Start boiling your water for the rice noodles.
Melt the butter in a skillet over medium-low heat. Add the ginger and gently sautee to awaken the ginger (about 5 minutes). Then, add the mushrooms and sautee until they begin to soften. Remove and set aside.
While you’re sauteeing the mushrooms, begin prepping your dressing by mixing together the yogurt, milk and curry powder, along with a pinch of salt.
About the time the mushrooms come up, your water should be boiling, so add the noodles. At the same time, pour the wine into the same pan you used for the ginger & mushrooms, and turn the heat to high. Once the wine is boiling, drop in the scallops and poach for 1 minute per side. DON’T OVER-COOK.
Remove the scallops and reduce the remaining broth to about 1/3. Rinse your rice noodles under cold water for about 30 seconds.
Once the broth is reduced, add 1-2 tsp of it to the yogurt. Combine everything except the noodles in a bowl and toss.
Put some noodles on a plate, then top with the salad and add a pinch of kosher salt to each plate.
Serve with a sweetish wine. We used a gewurtz, although a prosecco would also work.
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