Monday, March 11, 2013

Tasty Tuesday: Sea Scallops

One of my New Year's goals for us was to eat healthy and save more money. I feel like one of my constant goals is to try and save on the small things in order to spend on big things like a house or vacations.

After seeing Heather's promo about E Meals, I decided to give it a try and ordered the smallest package of three months. There are a few reasons why I love E Meals: they send me a grocery list with each meal plan, the hard part of deciding what to make is removed, we try new clean things, and we've stopped wasting so much food because the recipes are for two servings.

All of that to say, I'm going to start blogging at least once a week about our favorite meal we (read: the chef husband) has made.

If you follow me on IG (aileenpp), you know that the chef made sea scallops with a barley pilaf with cranberries and pecans.

Not only was it pretty to look at but the scallops were seared perfectly and the pilaf had crunch and sweetness.
From EMeals
2 Tbs olive oil
3/4 lb sea scallops 
salt and pepper

1 c barley, cooked
1/2 c dried cranberries
1/2 c pecans, toasted and chopped
1 1/2 Tbs olive oil
1 Tbs balsamic vinegar
2 green onions, sliced
salt and pepper to taste
2 Tbs fresh chopped tarragon 

Heat oil in a skillet over medium/high heat. Season scallops with salt and pepper and brown scallops for 2-3 minutes per side until golden brown. 

Make ahead: cook barley according to package directions. Cool and combine with cranberries, pecans, olive oil, vinegar, and green onions, season with salt and pepper. Allow salad to stand and serve at room temperature topped with seared scallops and sprinkle with tarragon. 

I can't wait to see what the chef makes for dinners this week! 


1 comment:

  1. Oh my gosh, these look so amazing. Thanks so much for the blog shout out! ;)