Scal­lops are served up with broc­col­ini

Ottawa Citizen - - Front Page - JU­LIAN ARM­STRONG

At first glance, the cover pho­to­graph of Toronto blog­ger Va­lerie Azinge’s 30-Minute Low-Carb Din­ners (Page Street Pub­lish­ing/ Cana­dian Manda Group, $32.95) looks as if lamb chops are sit­ting on a bed of mashed pota­toes.

Not so fast — since this is a book of low-car­bo­hy­drate recipes, pota­toes, pasta, rice, bread and sweet foods are taboo. The pic­tured purée is curry-flavoured cau­li­flower — one of dozens of flavour­ful, fast and un­com­pli­cated ideas from Azinge.

Her pep­per steak has a sauce made with Grand Marnier, her pork loin is cooked with peaches, chicken burg­ers con­tain Ca­jun sea­son­ing and the kale frit­tata is en­riched with aged ched­dar cheese.

Azinge blogs at my­dig­italk­ ju­lia­n­arm­


Serves: 3


■1 tbsp (15 mL) kosher or coarse salt

■3 cups (750 mL) broc­col­ini or broc­coli, flo­rets and chopped stems

■2 tbsp (30 mL) olive oil

■3 cloves gar­lic, minced


■1 lb (500 g) dry scal­lops

■1/2 tsp (2.5 mL) kosher or coarse salt

■1/4 tsp (1 mL) freshly ground pep­per

■2 tbsp (30 mL) olive oil

■3 tbsp (45 mL) but­ter

■4 cloves gar­lic, minced

■1/4 cup (60 mL) low-sodium veg­etable broth

■1/3 cup (80 mL) chopped fresh flat-leaf pars­ley


1. In a saucepan, bring 4 cups (1 L) wa­ter with salt added to a boil over high heat. Add broc­col­ini and boil for 2 minutes, un­til ten­der but still crisp.

2. Im­me­di­ately drain broc­col­ini and im­merse it in a bowl of ice wa­ter to stop the cook­ing. Let stand for 2-3 minutes.

3. Heat fry­ing pan over medium-high heat and add oil. When oil is hot, sauté gar­lic for about 30 sec­onds, un­til fra­grant.

4. Drain broc­col­ini and add to pan. Stir for about 1 minute, un­til coated with gar­lic. Re­move from heat and keep warm.


5. Pat scal­lops dry with paper tow­els and press out any ex­cess mois­ture. Season with salt and pep­per.

6. Heat oil in a 12-inch (30-cm) fry­ing pan over medium-high heat un­til hot. Sear scal­lops for 3 minutes, then turn and sear the other side for another 3 minutes. Trans­fer to a plate.

7. In the same pan, melt but­ter over medium heat, scrap­ing up any brown bits. Add gar­lic and cook for 30 sec­onds. Add broth and let sim­mer un­til it re­duces, two to three minutes.

8. Turn heat off, return scal­lops to pan and coat them in the sauce.

9. To serve, top with pars­ley and add broc­col­ini.


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