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SCALLOPS L ‘ORANGE 1 1/2 LBS. LARGE SEA SCALLOPS JUICE FROM 2 …

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SCALLOPS L ‘ORANGE

1 1/2 LBS. LARGE SEA SCALLOPS
JUICE FROM 2 SMALL ORANGES (BOUT 1/2 CUP, OR SO)
2 TBS. GRAND MARNIER LIQUEUR (Hey, you deserve it!)
2 TBS. OLIVE OIL
2 TBS. MELTED BUTTER
1 CLOVE GARLIC (alright, make it 2 cloves…what the heck) (MINCED)
1 TSP. DRIED PARSLEY
WHITE PEPPER (TO TASTE)

LIGHTLY DUST THE SCALLOPS ON ALL SIDES WITH THE PEPPER.

HEAT THE OIL IN A LARGE SKILLET TO MEDIUM HIGH.
TOSS IN THE GARLIC AND SAUTÉ FOR ABOUT 15 SECONDS, OR SO.

NOW, FEEL FREE TO DROP IN YOUR SCALLOPS, FLAT SIDE DOWN, AND SAUTÉ UNTIL GOLDEN BROWN (bout 2 minutes, or so). (**You may have to do this in two batches, since you don’t want to crowd the scallops like a box of saltine crackers).
TURN YOUR SCALLOPS TO SAUTÉ ON THE OTHER SIDE (until you see that golden browness thing again). (If need be, reduce the heat so as to not burn any of your pan juices).

GET THAT SKILLET OFF THE HEAT AND, USING TONGS (the idea here is to keep the juices in the pan), PLUCK YOUR SCALLOPS ASIDE INTO A WARM BOWL. COVER.

NOW, REHEAT THE PAN TO MEDIUM LOW.
Go ahead and ADD THE MELTED BUTTER AND MIX IT WITH THE PAN DRIPPINGS.
NOW, STIR IN THE ORANGE JUICE AND while you’re at it SPLASH IN THE GRAND MARNIER AND LOB IN THE PARSLEY.
Using extreme vigilance here ‘ALLOW’ YOUR SAUCE TO SIMMER FOR ABOUT TWO MINUTES, OR SO, TO SLIGHTLY THICKEN.

PARTITIVELY PLACE YOUR SCALLOPS ONTO INDIVIDUAL PLATES.
DELICATELY DRIZZLE YOUR SAUCE OVER YOUR SCALLOPS.

Garnish with slivered green parts of a scallion and a slice of fresh orange.

Serve with your favorite sumptuous steamed rice and various vegetables.
Or, serve your scallops around a magnificent mound of mashed potatoes particularly placed in the middle of your plate, which will of course be triumphantly topped with a splash of melted butter.

Cajun Scallops with Mango Salsa

Makes 15 appetizers

Ingredients:

1/3 cup coarsely chopped mango
2 teaspoons lime juice
1 teaspoon rice vinegar
1/4 teaspoon seeded and minced Thai chili pepper
1 teaspoon minced red bell pepper
5 ounces bay scallops
2 teaspoons Cajun seasoning
2 teaspoons butter
15 Athens® Mini Fillo Shells (1 box)

Preparation:

To make mango salsa, in a small bowl, combine mango, lime juice, vinegar and peppers. Chill for 1 hour.

Toss scallops and Cajun seasoning together. In a medium skillet, melt butter and sauté scallops for 4 to 5 minutes. Spoon 1 rounded teaspoon (about 3) of scallops into each Fillo Shell. Bake in preheated 350 degree F oven for 5 minutes. Garnish with 1 teaspoon of mango salsa. Serve warm.

Scallops and Cashews in Tangerine Sherry Sauce

Ingredients:

Scallops:

2 cups raw cashews
2 cups cooking oil
4 green onions, finely minced
4 garlic cloves, minced
1 pound bay scallops

Sauce:

1/4 cup dry sherry
3 tablespoons tomato sauce
1 tablespoon oyster sauce
1 tablespoon oriental sesame oil
1 teaspoon red wine vinegar
2 teaspoons Chinese chili sauce
2 teaspoons grated tangerine peel (or finely minced instead)

To Finish:

1 tablespoon cornstarch

Preparation:

Advance Preparation:

Place the nuts and oil in a small saucepan over medium high heat. Stir the nuts occasionally and when they turn very light golden, drain immediately and pat dry on paper towels. Pour off and reserve 2 tablespoons of the cooking oil for stir frying. Set aside in separate containers the green onions, garlic and scallops. In a small bowl, combine the sauce ingredients and mix well.

Last Minute Cooking:

Combine the cornstarch with an equal amount of cold water. Set aside.

Place a wok over highest heat. When the wok is very hot, add the reserved oil to the center. Roll the oil around the sides of wok and add the garlic. When it just begins to turn white, in about 15 seconds, add the scallops.

Stir fry until the scallops just lose their raw outside color, about 1 minute. Stir in the green onions and pour in the sauce. When the sauce comes to a low boil, stir in a little of the cornstarch mixture so that sauce glazes the scallops. Stir in the cashews, then set and adjust the seasonings. Spoon onto a heated platter or individual plates. Serve at once.

Admin Also Commented

Full Time Job
Keep the healthy eating exciting and fun. Make fun snacks like ants on a log and fruits veggies cut into fun shapes with hummus. You can also let your kids help out in the kitchen with you, so they can have fun making their own snacks. That way, the kids are encouraged to keep on making their own healthy snacks.
If you have a local farmers market, take your kids with you and show them all of the fresh produce and where it comes from. Let them pick out new produce that they never tried before, and prepare a fun meal with the new foods at home. They’ll have a lot of fun discovering new foods and dishes.
Always have an encouraging attitude towards your children’s healthy eating, because then your kids will get the message that you LOVE it when they eat healthy, so they’ll be even more encouraged to eat healthy.
Make sure to always have healthy foods around the house, so if your kids are hungry, then they can quickly grab a healthy snack to eat, and they don’t start searching for food and end up eating junk food.
Don’t be too strict on their healthy eating. If you totally restrict he consumption of junk food, your children might get tired of healthy food and only want to eat junk food. It’s okay to let them have treats like cookies and chips in moderation. That way, their eating habits are balanced and they are always content with their food.
I hope this helps!


Full Time Job
Yes, you can! It can be helpful to take high-nutrient food supplements like cod liver oil, high-vitamin butter oil, and brewer’s yeast, but yes – you can get everything you need from healthy eating.

That said – what do you mean by healthy eating? If you mean lots of veggies and hardly any meats and fat, as is recommended by today’s doctors, then no, you can not. Fat soluble vitamins like A, D and K are not readily available in vegetables, so it’s important to make sure you get enough fats.

If you use full-fat dairy products from grass-fed cows, you will go a long way towards getting enough of these vital nutrients. It would be best if you rid your house and body of vegetable oils, vegetable shortening and margarines, and anything made from these products like store-bought baked goods, and just ate whole foods cooked with butter, olive oil, organic lard.

It may also help you to purchase organic vegetables, if you can find a good source (I can’t where I live). Today’s food is grown on food plots that are so overused, and fertilized to grow so quickly, that the plants are unable to draw normal amounts of nutrients from the soil, and so are less nutritive than organically grown vegetables. So, plenty of greens and sweet potatoes instead of regular.

In addition, it can help to switch to celtic sea salt, as this contains minerals in addition to adding flavor to your food.

It is important to eat all vegetables with a healthy serving of fat, such as butter, as the butter will help you metabolize the nutrients and minerals in the vegetables.

Eat plenty of eggs – cholesterol is a vital nutrient for your growing baby. Remember that our brains are 60% cholesterol by weight. You wouldn’t want to deprive your little one of this necessary nutrient.

Below, I have posted a website where I found the best Cod Liver Oil and the only High Vitamin Butter Oil that I know of in existence – both from Green Pasture’s. Their CLO is the only one available on the market today that does not strip the CLO of their original vitamin content, then add back in cheaper chemically manufactured versions of vitamins A and D. It is a naturally fermented food product.

And speaking of fermented foods, there isn’t a better way to help your body metabolize nutrients than eating and drinking fermented foods. So make sure you learn how to lacto-ferment foods and experiment and find somethign you like. I like saurkraut, and making it yourself out of purple cabbage is a great (and unbelievably easy) way to add both nutrient density and fermented food to your diet.

Have fun and enjoy your pregnancy!


Full Time Job
In australia there are a number of brands that offer gluten free breads, cereals cornflakes,bread mixes, pancakes mixes, cookies (gluten & dairy free), muesli bars, lactose free milks and creams, soy milks (look at the carton they will say if gluten free and soy mils are dairy free as are rice milks).

Generally all unprepared fresh foods like unprepared meats and seafood, fresh vegetables and salad vegetables will all be gluten free as are eggs. Rice & soy milk are dairy free; need to check the soy milk brands some dont have gluten and some do they should say on the carton if gluten free.

Ebay has a wide range of gluten free, wheat free, dairy free cook books for sumptuous main meal recipes including desserts, muffins and cookies. Ground rice should be stated as being gluten free and you can make really good porridge with it.

There are also many flours Buckwheat, rice flour and i think spelt flour (but check the packaging they should state gluten free) are gluten & wheat free and can be used in recipes for cakes, muffins, etc

Some of the brand names gluten free/dairy free

Leeder
Orgran
Pureharvest
Norganic
Breads – Country Life
Vitarium – jellies, bread and cake mixes, cookies,
Freedom
Macro
Most of these should have www. sites on the net as well.
If you are going out for dinner often menus will have allowances for people on gluten free diets just ask them im sure they will be happy to prepare something for you if not on the menu and that should include desserts as well.

Enjoy eating good food!
Ive been on a gluten free & (mostly dairy free/lactose free) diet it has helped a lot i feel much better for it.

The gluten free products will usually cost a little more than regular products so i look for specials and stock up when i can.

Hope this helps


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