Shrimp and Scallop medley

The nightly quest of  satisfying the question “what’s for dinner,” was especially difficult due to a missed shopping trip… kids homework and other things that just get in the way of a Betty Crocker moment.  I found myself staring at a very bare fridge.  Most would order in or get take out but this wasn’t an option.  You can use things in an imaginary way, just pretend your fridge is the mystery basket on the show  Chopped

I found enough to make a nice meal:  a few frozen scallops and shrimp.  A lemon grass and some spinach.  It took less time than ordering food and having it delivered.  I sautéed the shrimp in a bit of butter and garlic for about 2 mins.   I added the scallops and then tossed in my lemon grass and spinach.  I didn’t over cook the scallops.  I didn’t get a lovely

seer on them, either, but it was better than overcooked rubber!!!!! I finished the dish off with Sel de Cali– the Meyers lemon sea salt.  It was delicious and only took about 10 minutes to prepare.   I served this  medley over rice and called it my own.

1 garlic clove chopped

1-2 tablespoons of butter, depending on your health 🙂

around 6 scallops

around 6 shrimp

One bag of baby spinach

1 lemon grass

Cymbopogon citratus (DC.) Stapf
Cymbopogon citratus (DC.) Stapf (Photo credit: Ahmad Fuad Morad)

2 teaspoons finishing salt- Sel de Cali-meyers lemon sea salt

Steam some rice
IMG_1181

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L’omelette

 

 

 

 

 

 

 

 

I make a lot of omelette and usually make them with the same base, eggs, milk and cheese.  The rest just kind of depends what’s in the fridge.  This particular omelette was pretty basic, eggs, cheddar cheese, ham and spinach.  I like to saute some shallots and mushrooms, but really it all depends on what’s in the fridge.

I use about 3 eggs per person.  Add some milk and whisk for at least 1 minute.  In the meantime, steam some spinach and once cooked try and press out as much water as possible.  Chop the spinach and set aside.  Chop up some ham, maybe about 6 slices total and put on the side.  Grate or chop some cheese.  Today I had extra cheddar cheese, but goat cheese is lovely in an omelette as well as many other kinds.  Actually, I  think blue cheese is far too strong, but maybe you like that.  Anyway, use about a tablespoon, one good pat of butter.  Heat it up in a non-stick pan.  It’s very important to use a nonstick pan at the beginning as omelette are difficult to make or more like, difficult to keep beautiful looking.  Put your eggs in and let cook for about 20 seconds, start using a spatula to pull the eggs away from the center to the outside.  You need to let the liquid stream down to have a chance to get cooked.  Do this maybe 3 good times, leaving each a few seconds to give the newly added egg to cook.  You don’t want to do it to much, or it may just end up as scrambled eggs.  Lower the heat, if you’ve not already.  SAlt and pepper the eggs and start adding your ham, spinach, cheese or whatever you want.  Take a nice sized spatula and pick-up half the omelette to flip on the other side, making an envelope of deliciousness.  Let cook a bit, just for cheese and ingredients to heat up, but don’t over cook.  Place on a platter for individual servings or carefully plate.  Serve with a veggie or a nice, simple salad.

Great Omelette ideas:

Ham, cheese, tomato and spinach

Ham, Ricotta, Spinach and tomato

Asparagus, goat cheese and chives

Mushroom, shallots, ham and cheese

Tri-colored peppers, onions, cheese and ham

You can just imagine a bunch of different ones.  I think I really love spinach in my omelette as the main vegetable.  It’s so good.  You don’t have to steam your spinach ahead of time either, it worked just tossing in the leaves raw, but I like a lot of spinach and you can’t fit all the amount of raw leaves as you can steamed ones, and it reduces the liquid your omlette would get.