I’m barely back from spring break and things are already starting to get interesting around here. Yesterday we began filming for my web series, Bitchen in the Kitchen (more on that in just a second), when I accidentally sliced a huge piece of tissue on my right index finger. Yikes! I’ve never had an injury in the kitchen before, so this was a first. Needless to say, I got a huge adrenaline rush when I had to be rushed off to the hospital for stitches. The worst part is that we were almost done filming our segment when this accident occurred! Although I’m not allowed to go near water or anything else messy for a couple of weeks, I went ahead and pulled off this week’s recipe with my left hand (and some help from someone I appreciate very much).
Back to my web series, Bitchen in the Kitchen. First day of filming was a success despite the injury! For those of you who do not know, each episode of Bitchen in the Kitchen will feature me challenging local fast food restaurants to a cooking battle in which I attempt to make healthier alternatives of fast food favorites in less time than it takes for my bitchen correspondent, Melissa, to run to the fast food restaurant and receive her order. My healthier dish is then evaluated by three judges who will compare my dish to the fast food favorite to determine who’s really bitchen in the kitchen. “Like” our Facebook page to receive updates. The first episode should be posted around April 25!
To go along with the theme of things being shaken up a little in my life right now, I decided to make a scallop stir-fry with a cilantro lime sauce. Scallops are high in vitamin B12, which is perfect for promoting cardiovascular health as they keep homocysteine levels low (homocysteine is what damages blood vessel walls and increases one’s risk of getting diabetes, heart attack, stroke, and even osteoporosis in women). Scallops are also high in omega-3 fatty acids, magnesium, and potassium, all of which are good for cardiovascular health as they help promote smooth blood flow. Trader Joe’s sells their scallops in the frozen section, so you can keep your scallops in the freezer for any time you want them! Don’t you just love Trader Joe’s?
I added red bell pepper and snow peas for the vegetables in my stir-fry. Red bell peppers are also high in vitamin B6 like the scallops. What is interesting about bell peppers is that they are one of the few foods that contain lycopene, a carotenoid that lowers risks for certain cancers. They are also extremely high in vitamin A. Some studies have found that vitamin A can even counter the effects of smoking. Smokers who had diets that were high in vitamin A were less likely to have emphysema. To learn about the nutritional benefits of snow peas, check about my post about Chinois Chicken Salad.
This stir-fry would taste great with some jasmine rice, but I enjoyed it perfectly on it’s own. Enjoy! And stay safe in the kitchen!
¼ cup soy sauce
Juice of a lime
2 tbsp chopped cilantro
12 TJ’s New England Wild Jumbo Scallops, thawed
1 garlic clove, minced
½ red bell pepper, julienned
8 snow peas
Green onion, chopped
Mix soy sauce, lime juice, and cilantro in a small bowl. Set aside.
Heat olive oil in a large non-stick skillet over medium-high heat. Add scallops and leave on skillet until golden brown on one side, about 3 minutes. Transfer scallops to a plate.
Heat olive oil in the skillet once again on medium-high heat. Add garlic, red bell pepper, and snow peas and stir until the peas turn bright green. Turn the heat to high and add soy sauce mixture and scallops. Toss and stir until vegetables are coated with sauce and scallops are cooked.
Garnish with green onion.