The post SAGE MUSHROOM SCALLOP PENNE appeared first on My Digital Kitchen.
]]>A light, easy and healthier dairy free pasta recipe, this Sage Mushroom Scallop Penne will be a weeknight hit on the dinner table!
The weekend is finally over, it’s Monday, and it’s starting to look a lot like spring. It was quite a rough winter, so I’m glad that the sun is finally back from its long vacation. But hey, regardless of how long and cold the winters can get, a good plate of pasta never seems to go out of style. However, with the gradual transition into spring, a lighter plate of pasta would seem more ideal on the body.
Think of it as a way to sort of “spring clean” your body from all the heavy winter indulgencies, and although pasta isn’t exactly a remedy for detox, this sage mushroom scallop penne is loaded with light flavors and ingredients that will definitely put you and your body in a happy spring mood.
Scallops are one of my favorite seafood dishes. Being pescatarian, I like to believe that I can enjoy an endless selection of seafood, but the truth is, there’s only so much seafood I can eat on a daily basis. Sometimes I don’t crave my usual favorites like salmon or shrimp for weeks! I even go on vegetarian or full on vegan splurges (as I like to call them) for weeks just because I lose my seafood cravings. However, I believe that this can be a good thing because it pushes me to get creative with my plant-based meal recipes. However, this is all about scallops and pasta, so I won’t steal your shine baby.
Although scallops are very easy to cook, it’s very possible to overcook them. I always sear my scallops for exactly 2 minutes per side on medium heat to get it perfectly browned, while maintaining its tender and flakey texture. Let’s just say, you want to add this sage mushroom scallop penne do your lunch or dinner menu!
- 1 pack multigrain penne, about 150g, cooked
- 6 large cremini mushrooms, sliced
- 1 pack fresh scallops, about 150g
- 1 cup unsweetened almond milk
- ¼ cup white wine, like pino grigio
- 2 tablespoons pure coconut oil, or olive oil
- 1 tablespoon pure olive oil
- 2 garlic cloves, chopped
- ½ cup red onions, chopped
- 3 fresh sage leaves, chopped
- ¼ teaspoon sea salt
- ¼ teaspoon cayenne pepper
- Place a skillet over medium heat and add 1 tablespoon of olive oil. When the oil expands, add raw scallops and sear each side for about 2 minutes. Transfer to a bowl when cooked and set scallops aside, and using the same skillet, add 2 tablespoons of coconut or olive oil. Add onions, garlic, mushrooms, sage, salt and pepper and stir for about 2 minutes.
- Add almond milk and white wine and cover the skillet. Simmer for 5 minutes, then turn the heat off. Add pasta and scallops and stir until all ingredients are incorporated. You may have some liquid at the bottom and that’s normal, but the pasta absorbs it eventually.
- Serve and enjoy.
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]]>The post COCONUT GINGER SHRIMP & SWEET POTATO STEW appeared first on My Digital Kitchen.
]]>Giveaway alert!! With the holidays fast approaching, we all know how busy this time of the year gets. From holiday shopping to hosting and cooking for your friends and family, it’s nonstop festive fun. The good news is, I’ve partnered with All-Clad Canada for #12daysofAllCllad for an #AllCladGiveaway of this gorgeous D5 Polished Dutch Oven! With this Dutch oven, cooking my favorite holiday recipes were a breeze, like this Coconut Ginger Shrimp & Sweet Potato Stew for example. That right guys, I was winning in the kitchen with this recipe, #humblebragging…. just kidding, but this D5 Polished Dutch Oven would be the perfect holiday gift to add to your kitchen!
The key ingredient in this hearty recipe was the use of ginger. I cannot even begin to list how many ginger bread cookies I’ve baked or my many failed attempts to put together a ginger bread house. So, although ginger is a very popular spice used in baked dessert recipes during the holidays, you don’t find many savory recipes that incorporate it. That’s why I decided to go the savory route with this ginger shrimp and potato stew. That way, you can still enjoy the festive flavors of the holidays at lunch or dinner time!
A great tip for preparing this recipe for a holiday dinner is to cook it ahead of time. Because the recipe has several steps, prepping it too close to dinner time might have a lot of hungry and not so happy faces waiting. The good thing about the D5 Polished Dutch Oven is that is has excellent heat retention, which would keep your stews or any other recipes warm and ready to serve for at least a couple of hours. Isn’t that amazing!?
This stew also yields about 20 servings. So whether you’re hosting a small dinner for your family, or for your several cousins twice removed, this coconut ginger shrimp and sweet potato stew would make a hearty wholesome holiday dinner your loved ones would devour.
Be sure to participate in the #AllCladGiveaway for #12DaysofAllClad by following @AllClad_Canada on Instagram and entering to win at 12daysofallclad.ca
Disclaimer: I was asked to participate in the #AllCladGiveaway and #12DaysofAllClad campaign, sponsored by All-Clad Canada. Although I have been compensated, all opinions are my own.
- • 2 pounds shrimp, peeled and deveined
- • 2 tablespoons fresh grated ginger, or 1 teaspoon ginger powder
- • 1 cup plus 1 tablespoon extra virgin olive oil
- • 2 bay leaves
- • 1 can light unsweetened coconut milk
- • 7 cups low sodium vegetable stock
- • 1¼ cups gluten free oat flour
- • Half a red onion, chopped
- • 2 tablespoons dried basil
- • 3 large sweet potatoes, peeled and cut into 2-inch pieces
- • 1¼ teaspoons salt
- • ½ teaspoon cayenne pepper
- • 1 lb. baby spinach leaves
- • Cooked white rice, for serving, optional
- Season the shrimp with salt and pepper and set aside.
- Heat a large saucepan over medium-low and add 1 tablespoon of olive oil. Add ginger and cook for about 1 minute until light brown. Turn the heat to medium-high and add the shrimp and cook, stirring for about 3 to 4 minutes. Remove the shrimp from the skillet and set aside. Add in coconut milk, vegetable stock and bay leaf and bring to a boil. Reduce the heat to a simmer, and cook, for 20 minutes. When ready, discard bay leaves set coconut stock aside.
- In a D5 Polished Dutch Oven over medium heat, heat the 1 cup olive oil. When hot, whisk in the oat flour. Cook, stirring constantly, until a roux is formed and light brown, about 7 minutes. Add the onion and cook for 5 minutes.
- Add the sweet potatoes, coconut stock, salt, cayenne, and basil and bring to a boil. Reduce heat to a simmer and cook until the potatoes are very tender and the sauce is thickened, about 25-30 minutes. Add shrimp and spinach, turn off the heat and let the stew sit for 5 minutes. Serve with rice or side of choice when ready.
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