I absolutely love cooking with my family. We always put on fun music, wear adorable aprons (even when we don’t really need them), and each have our own Cooking Station (aka: designated counter space). This past weekend I went home to celebrate my mom’s birthday. Weeks prior, my sisters and I decided to divvy up the meal so each of us had a part in the preparation. J and I decided to tackle the main dish since we are learning to cook through our Cooking Light book.
Scallops with Cucumber-Hoseradish Sauce
1 Tbsp olive oil
1 cup chopped seeded peeled cucumber
1 cup plain fat-free yogurt
2 Tbsp finely chopped fresh parsley
1 1/2 Tbsp prepared horseradish
1/6 tsp kosher salt
1/6 tsp coarsely ground black pepper
2 Tbsp Italian-seasoned breadcrumbs (Yeah, I may have used a little more than that…)
12 large sea scallops (about 1 1/2 pounds) (I used a seafood blend of scallops and shrimp)
1. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat
2. Combine cucumber, yogurt, parsely, horseradish, salt, and pepper; set aside. Place breadcrumbs in a shallow dish, dredge scallops in breadcrumbs.
3. Add scallops to pan; cook 4 minutes on each side or until done. Serve immediately . Yield: 4 servings (serving size: 3 scallops and about 1/3 cup sauce).
Nutrition: Calories 220; Fat 6g; Protein 28.2g; Carb 11.7g; FIber 0.4g; Sodium 393g
Cost: $29.88 for all the ingredients I didn’t have. I went to Trader Joe’s where I bought a frozen seafood blend.
Cost per person: $4.98
I served the scallops and shrimp over cooked angel hair pasta tossed with a little olive oil and salt. The cucumber sauce was in a little dish on the side for each person. I’ve never had cucumber sauce on pasta with seafood, but it actually turned out to be a lovely tasteful mid-summer meal. :)
(photo: taken by my darling little sister)