Tonight I had McDonald’s for dinner because Sean was asleep when I got home. But last night and the night before, Sean and I cooked dinner together.
Yesterday was the best because he helped me the whole time. He measured things, stirred the pot, cooked the pasta, prepared the salads, and tidied up. It was so much fun having him in the kitchen, and it was very helpful to have an extra set of hands.
We made Creamy Old Bay Scallops, an Eating Well with Kim recipe. It was amazing. I wasn’t sure what I’d think of it when I first read the recipe…but I’m very glad I tried it!
Here it is if you want to make it:
Creamy Old Bay Scallops
1 T canola oil
1 bunch green onions, chopped (about 1 1/4 C)
1/4 C chopped red pepper
1 lb. bay scallops (I found them frozen at Wal-Mart)
2 tsp Old Bay seasoning
1 1/2 T corn starch
1/8 tsp salt
1 C fat free half and half, divided
1 1/2 C frozen corn
1 (14 oz) can black beans (low sodium)
Put oil in a large non-stick skillet and place over medium heat. Saute the green onions, red pepper, scallops and Old Bay together for 3-4 minutes. Meanwhile combine the corn starch and 1/4 cup half and half. Add cornstarch mixture, remaining half and half, corn, black beans and salt to the pan. Bring mixture to a low boil and cook until sauce begins to thicken, stirring constantl. Garnish by sprinkling each plate with a little more Old Bay seasoning. Serve over pasta (spaghetti, linguini or egg noodles).
Yield: 4 servings (serving size: 1 1/4 cup)
Nutrient Breakdown: Calories 290, Fat 6g, Saturated Fat 1g, Cholesterol 45mg, Sodium 600mg, Carbohydrate 37g, Fiber 7g, Protein 26g
Nutrition Bonus: 10 percent DV Vitamin A, Calcium and Iron; 50 percent DV Vitamin C
Exchanges: 2 carbohydrates, 3 lean meats
Serving Suggestion: Whole wheat pasta, green salad with light dressing, sliced cantaloupe
There weren’t any red peppers at the store, so I bought a yellow one, and it worked fine. Also, I forgot to add the scallops until the end, so we had to cook it longer ;P
We used whole grain fettucine that came in a gift basket Mom sent us awhile back. It worked perfectly. We also had a bag of romaine salad with little tomatoes cut up over it and Creamy Caesar dressing.
This recipe serves four. Sean and I halved it, and we’ll be making it again next week with the leftover ingredients. :)