Citrus Seared Scallops

Citrus Seared Scallops with Braised Red Cabbage

Ingredients:

• 8-12 ounces Sea Scallops
• 1/2 cup fresh blood orange juice (about 1 med blood orange)
• 1/4 cup fresh lemon juice (about 1 large lemon)
• 2 blood oranges, peeled and segmented
• salt and pepper to taste
• blood orange zest (garnish)
• 2-3 tablespoons extra virgin olive oil (optional)

Directions:

• Drain and pat dry scallops
• In a small bowl mix the blood orange juice, lemon juice and 1 tablespoon olive oil (optional)
• Toss dry scallops with juice and allow to marinate for 10 minutes
• Remove scallops from marinade and pat dry.  Season with salt and pepper.
• Place a large non-stick skillet over medium-high heat and add 1 tablespoon olive oil (optional). 
• Add 1/2 of the scallops and sear  2-3 minutes (or until golden brown)
• Flip scallops and sear on second side for an additional 2 minutes. Remove from heat.
• To assemble:  Scatter blood orange segment onto each plate.  Arrange scallops on plate and drizzle with a small amount of olive oil (optional).

Serves 2

Braised Red Cabbage

This is a simple side dish that would accompany any main meat dish well. 

Ingredients

• 1 medium head red cabbage (about 2lbs.) - washed, quartered & sliced into ½" slices
• 1/4-1/2 cup chicken broth
• 1/4 teaspoon sea salt and more to taste at end of cooking
• fresh ground pepper
• 3 tablespoons balsamic vinegar

Instructions

1. Using a large saute pan, heat chicken broth over medium heat & add the sliced cabbage
2. Add salt & pepper and stir well, put lid on and cook 15-20 minutes stirring every 3-4 minutes.  Add a little chicken broth if needed.
3. Add balsamic vinegar, stir well to coat all the sliced cabbage, put lid back on and cook for another 5 minutes
4. Finally remove the lid, stir and cook another 5 minutes so the balsamic vinegar can evaporate
5. Don't forget to season with more salt and pepper if needed

Baked Lemon Garlic Cod

With only 70 calories and 0.6 g of fat per 3 oz of cod and being made without any oils keeps this in the very low calorie low fat category.

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• 1⁄4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 2 -3 garlic cloves, grated or finely minced
• 2 teaspoons lemon zest
  1-2 tablespoons lemon juice
• 3⁄4 teaspoon fine sea salt, more if needed (adjust according to taste)
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• 4 (4-6 ounce) Alaskan Cod fillets

1. Preheat the oven to 400 degrees (F). Line a large baking pan with parchment paper; set aside.
2. In a small bowl combine all ingredients except the cod, toss well to mix thoroughly, set aside.
3. Sprinkle spice mixture onto each piece of cod, turn and repeat.
4. Place fillets on prepared baking dish.
5. Bake until firm, about 12-15 minutes, depending on the thickness of the fish. Serve with lemon wedges.

        4 Servings

Sweet & Sour Cabbage with Pear Slaw

Cornish Game Hen with Lemon & Garlic with Side of S/S Cabbage Pear Slaw

Ingredients: 

4 oz red cabbage, shredded
4 oz green cabbage, shredded
1/2 pear, chopped (I prefer Asian Pear)
1-2 tablespoons Bragg's apple cider vinegar
1-2 tablespoons water
8 drops liquid Sweetleaf stevia (or 1/4 tsp dry Sweetleaf stevia mixed with the water)
dash of celery seed
 

Directions: 

1. Combine all ingredients in sealed container
2. Put lid on sealed container and shake well
3. Refrigerate until ready to eat turning occasionally

Serves 1-2 people

Cornish Game Hens with Lemon & Garlic

Cornish Game Hen w/Lemon & Garlic with side of Pear Slaw

Ingredients:

1 Cornish Game Hen*
Coarse sea salt and freshly-ground black pepper
1/4 cup Liquid Aminos (alternative: low-sodium soy sauce)
3 to 4 minced garlic cloves
2 tablespoons Fresh lemon juice (to taste)
2 tablespoons Simple Girl Citrus Ginger Dressing (alternative: butter but that adds fat!)

* Have your meat cutter cut one (1) Cornish game hen in half. Remove inside bag from each half prior to preparing or simply split the hens: Using kitchen shears or a heavy chef's knife, split the hens in half. Cut down one side of the backbone, open the chicken up, then cut it in half through the middle of the breast.

Preparation:

Place non-stick aluminum foil on baking sheet. Salt and pepper both sides of the Cornish game hen.

In a microwave-safe bowl, combine soy sauce, garlic, lemon juice, and dressing. Heat in microwave until butter has melted and you can smell the garlic (approximately 1-1.5 minutes). Carefully remove from microwave.

Baste both hen halves, on each side, with the prepared marinade and place on the prepared baking sheet. NOTE: The hens can now go back into the refrigerator until cooking time. Remove 1 hour before cooking to allow hens to come to room temperature.

Heat the broiler of your oven and move oven rack up to the second notch below the broiler element. Broil hens skin side down until you see the marinade start to bubble and the skin starting to brown (approximately 5-7 minutes); baste again, turns hens over, baste, and broil until starting to brown (approximately 4-5 minutes). Using oven mitts, remove Cornish game hens from the oven.

Turn the oven to 375 degrees F. Move oven rack down to roasting position.

Place the partially cooked Cornish game hens back in the oven (cut side down), and baste again. Roast until the hens, are done, or until a thermometer registers an internal temperature of 165 degrees F (approximately 30 minutes - juices will run clear when cut with the tip of a knife). Baste frequently with accumulating juices.

Remove from oven and baste again with the remaining juices that have browned nicely on the foil. Cover cooked Cornish game hens loosely with a piece of aluminum foil for about 10 minutes. Baste again on both sides, and place on individual serving plates.

Note: What makes these hens so tasty is the basting, especially with the caramelized sauce as the hens are cooking. This enhances the skin color, as well.

Makes 2 servings.