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+-- Thread: Issue #109 Recipe Q (/showthread.php?tid=167369)
Issue #109 Recipe Q - BarbaraS - 01-01-2015
Hey All,
I'm looking at a recipe for Sweet Soy Scallops in Issue #109 and it looks really good, the only problem is that Hubby can't remember whether he likes scallops or not (not kidding!). So I was wondering if I could sub pork tenderloin for the scallops. I keep looking at the recipe and I think it would work, even with the Hawaiian linguine.
What do you all think?
Barbara
Re: Issue #109 Recipe Q - Roxanne 21 - 01-01-2015
I'll take his portion, thank you very much. I don't have the issue therefore, cannot make a judgment. Pork tenderloin is so very versatile and mates with almost everything. Any chance of posting the recipe? Sounds like something I would do....with either of the proteins.
Re: Issue #109 Recipe Q - Mare749 - 01-01-2015
Barbara, for sure that would work! And your idea may just show up in a future issue.
Re: Issue #109 Recipe Q - Trixxee - 01-01-2015
I made the hawaiian linguine (though I used used angel hair) with teriyaki chicken and it was perfect. Also made sauteed napa cabbage with it.
Re: Issue #109 Recipe Q - Gourmet_Mom - 01-01-2015
Theresa, I thought that sounded familiar! I remember you making that, because I remember thinking pineapple in pasta seemed weird! LOL! I need to go look this one up.
Re: Issue #109 Recipe Q - cjs - 01-01-2015
Sounds like a good idea, but how could anyone not love scallops.....isn't that UNAmerican????
Re: Issue #109 Recipe Q - BarbaraS - 01-01-2015
Oh trust me Jean, Hubby has some serious dislikes when it comes to certain foods and nothing I can do will change that. I did make pan-fried scallops for him once a long, long time ago, and cooked them perfectly, but I remember him saying not to do that dish again. I'm not taking the chance of making them again and him remembering he doesn't like them again. I know he likes pork tenderloin.
Barbara
Re: Issue #109 Recipe Q - Gourmet_Mom - 01-01-2015
William doesn't care for them either. He will eat them if they are served to him, but given a choice, he will sub shrimp. I think it's a texture thing?
Re: Issue #109 Recipe Q - losblanos1 - 01-01-2015
Here's the recipe Roxanne.
Sweet Soy Scallops
Scallops are often soaked in water to plump them, making them difficult
to brown. A marinade counteracts that by helping the scallops caramelize.
Calories: 155
Makes 2 servings
Total time: 25 minutes
3 Tbsp. minced scallions
2 Tbsp. pure maple syrup
1 Tbsp. low-sodium soy sauce
1 Tbsp. stone-ground mustard
1/4 tsp. black pepper
8 large sea scallops
2 tsp. canola oil
Combine scallions, maple syrup,
soy sauce, mustard, and pepper.
Add scallops; marinate 10 minutes.
Heat oil in a skillet over medium
high.
Remove scallops from
marinade; pat dry, reserving
marinade. Sear scallops in skillet
until browned on both sides,
5–6 minutes total.
Add marinade to skillet and
boil until mixture begins to
thicken slightly and forms a
sauce, 1–2 minutes. Scallops
should feel firm to the touch.
Serve scallops topped with sauce.
Per serving: 155 cal; 5g total fat
(0g sat, 3g mono, 2g poly); 20mg chol;
485mg sodium; 16g carb (0g fiber,
12g total sugars); 11g protein; 1mg iron;
36mg calcium
Re: Issue #109 Recipe Q - BarbaraS - 01-01-2015
Yep Daphne, it's a texture thing. Hubby doesn't like the texture of rice, peas, and lots of other things.
Barbara