I've been trying to cut back on costs by using up food languishing in my pantry and freezer and I came up with a fab dinner a couple nights ago using these items:
I think the ingredients are pretty clear, but the leafy stuff in the plastic wrap is a bunch of local organic collards, which I love because they're not a sandy mess like other brands. The things in the bowl are 9 ounces of frozen Patagonian scallops.
I just started pulling food out of the fridge, freezer and pantry and thought I could make some sort of sweet and sour vaguely Asian scallop dish. I'm sorta obsessed with that Tasty Bite Thai Lime Rice, which I found a couple weeks ago at Whole Foods. But when I went to Publix last weekend I found it there, too, so I'm jazzed. No, it's not whole grain brown rice but it's damn tasty. It went really well with the dish. And even though it's supposed to serve 2, I stretched it to 3 servings.
So what did I do with all this food? Let's call it:
Sweet & Sour Scallops and Greens
1 tablespoon coconut oil
1 tablespoon ginger
1 bunch collard greens (or your favorite hearty leafy green), chopped
1 20-ounce can pineapple chunks, not drained
Juice of 1 lime
1 tablespoon soy sauce
9 ounces Patagonian scallops, thawed if frozen
Heat the coconut oil over medium-high heat. Add the ginger and swirl it around in the oil. Then add the collards, turn the heat to medium, cover and let the greens wilt down a bit.
Uncover the pan and add the pineapple, juice and all, along with the lime juice and soy sauce. Cook for around 7 minutes, then add the scallops and stir fry until they're no longer translucent. (They cook quickly, so it may only be 5 minutes or so.)
Serve over rice.
Makes 3 servings.
The dish came to around 270 calories, without the rice.
I sprinkled on some sesame seeds, because I love 'em. I buy them in the sushi section of the grocery store because they're toasted and they're really cheap.
And here's the final dish: