Friday, November 09, 2012

Herbs Scallops


Scallops are actually good for cardiovascular health as it has Vitamin B-12, omega-3, magnesium, potassium, selenium and lots of nutrients.  Not to say it is also high in protein, low in saturated fat and cholesterol.  Seafood have iodine in it so scallop, calamari and shrimp are actually a good source for me to get some natural iodine besides seaweed.  These seafood have higher monounsaturated fat (increase HDL) and lower saturated fat (decrease LDL) so eating these seafood should be helpful for the heart, but in moderation of course.

I read that table salt (refined salt) is toxic because it has been bleached and rid of all the natural vitamins and minerals essential for the body to function properly.  And your body needs salt in order to function properly as well as important nutrients such as magnesium and potassium which were found in natural unrefined salt (there are lots more nutrients in tiny amount).  So, I will be buying unrefined salt from now on such as natural Mediterranean sea salt, natural sea salt and natural Himalayan rock salt to season my food.  I will get my natural iodine from seaweeds such as wakame and hijizi, and some seafood.



Ingredients and Method:

Scallops

Take some cornstarch and seasoned it generously with unrefined salt (I used natural Himalayan rock salt), peppercorn medley, Italian herb seasoning and Penzeys Spices Mural of Flavor.  Then, put the dry scallop in and coat it with the mixture. 

Heat up a non-stick frying pan, add a little oil and pan-fry the scallops until cooked.  Do not overcook it!

8 comments:

tigerfish said...

Love scallops! If I drop all these into congee, then can have scallop congee that is super umami !

LindaS said...

Looks interesting. I will have to try out this recipe. Like your blog.

Esther@thefussfreechef said...

Hi, i love scallops and this recipe sounds very interesting, never heard of penzeys spoces before. Is there something similar i can use as a substitute?

Belinda @zomppa said...

I adore scallops and love that it's not just a filler, but chock full of good for yous!

Phong Hong said...

Simple and good! I love scallops :)

Little Corner of Mine said...

Tigerfish, good idea to put it in a hot congee to cook it before serving.

Glad to hear that LindaS. :)

Hi Esther, you can substitute it with Lemon and Pepper seasoning salt.

Oh yes Belinda, I have to remind myself to buy more and cook.

Thanks Phong Hong. I love scallops too! :)

daphne said...

I agree with your salt research too! When i was in USA, i saw that it is so easy to get good quality salt! Also, scallops cooked like this retains it sweetness! I would love it in my salads!

Sonia ~ Nasi Lemak Lover said...

Currently I only use rock salt or sea salt, ya,have to get some seafood for the iodine. Your simple scallop dish is sound so yummy .