Ol’ Blue Eyes
Back when ate seafood, I always cringed a bit if scallops were on the menu. The thought of their blue eyes haunted me. So I hadn’t had any scallops for quite a while, until this weekend, when the Big M and I tried Cedar Lake food’s Vegi-Scallops.
This is a product I’ll buy again soon. It’s been so long since I had the “real thing” that I can’t say how closely they resemble actual scallops. But they made an incredibly tasty, satisfying meal of Tarragon Lover’s Scallops. The link will take you to the original recipe from the All Recipes Web site. But as usual, we substituted and modified the recipe to make it work with ingredients on hand, and to fit our tastes. So, here is what you need to make two servings:
INGREDIENTS
3 tablespoons Earth Balance margarine
1/2 can Vegi-Scallops, drained
Salt and pepper to taste
1/2 cup dry white wine
1 TBSP lemon juice
1TBSP dried tarragon
1/2 tsp. arrowroot powder (or substitute cornstarch or kudzu powder)
DIRECTIONS
Melt margarine in a nonstick skillet over medium heat. Add Vegi-Scallops to skillet, season with salt and pepper, and saute a few minutes, until they begin to brown slightly.
Add wine, lemon juice and tarragon to the pan with the scallops. Simmer briskly until the liquid begins to reduce.
Dissolve the arrowroot in a little of the cooking liquid, and add to the pan. Simmer until the sauce thickens to the consistency you like.
Serve over quinoa, and start laying plans for the next time you make it. For example, next time I’ll plate up a bed of sauteed spinach, top that with a mound of quinoa, and then serve the scallops and sauce over it all.
