Someone once said I should collect my pictures and recipes on a blog. I see two problems with this. 1 - I rarely use recipes! :) and 2. People might think I should actually know what I'm doing in a kitchen if I put it out there for all to see. I do, however, love the idea of having a place to collect things that I find and things that I make in one place. So... here I go. I certainly don't profess to be any sort of a chef. I'm simply a girl on a mission to have a little fun with healthy foods (okay... usually healthy foods :) ). So for today:
Rosemary Scallops with Roasted Red Pepper and Quinoa
Somewhere in my browsing I traipsed upon a picture of some scallops that had been cooked on rosemary sprigs. I loved the idea and had to try it! I added a little old bay seasoning to the scallops, speared them with the rosemary and plopped them on my George Foreman for about 4 minutes. I also sliced some red bell pepper (the dish needed some color and a little more variety in flavors), spritzed them with some olive oil and put them under the broiler until they started to brown. As a foundation for the dish, I made quinoa. Before starting the quinoa, I caramelized a little onion and garlic in olive oil and then cooked the quinoa in this same pan with the delicious caramelized onions. Oh and for the liquid in the quinoa, I used chicken broth. That's all! Pretty easy actually.
This could be made into a vegan dish by using tofu instead of scallops (just be sure to season with Old Bay and put on the Rosemary) and by using water or a vegetable stock for the quinoa. The tofu should pick up some good flavor this way.
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