Mardi Gras Weekend Indulgences: Scallops and Galaxy Leggings

Happy weekend-gras! See what I did there? Though, I think most people refer to it as Carnivale weekend, but either way.  I hope you're enjoying traditional indulgences before Lent (if you're into that).  I also hope everyone stayed safe in Snowgnarok here on the East Coast.

Just before the storm came, Matt and I went to the grocery store to get some food, and one of our purchases was scallops, one of our favorite seafoods.  And I guess I should feature the recipe used here (since it is somewhat original).

Look at them defrosting.

The defrosting was probably the longest part.  But soon after came the spicing and searing.  I like searing because high heat and minimal contact with oil creates flavor and crunch without too much unhealthiness.

Angry scallop is angry.

Look at them sizzling!

In the pan, we tossed in some garlic paste for some added flavor.  If you're into that.  Me and Matt clearly are.

So pretty and yummy looking.

As a side, we made peas and rice, since those are things that go with seafood.  And wine, but we didn't make or have that because we totally don't drink because we're underaged.

So this picture came out pretty dark.  Sorry.

Scallops with Peas and Rice
Scallops

• 8 scallops
• 2 tablespoons oil
• 2 tablespoons butter
• 1 teaspoon garlic paste
• 1 teaspoon paprika
• Salt and pepper

Peas and Rice

• 1 cup brown rice
• 3 tablespoons lemon juice
• 1 tablespoon dried cilantro (though I'm sure fresh cilantro would be even better)
• 1/2 cup peas

1. Defrost scallops
2. While the scallops defrost, cook rice in rice cooker
3. When the rice is almost done, add the lemon juice and cilantro
4. Heat the butter and oil on a large pan on medium-high
5. Use spatula to put garlic paste
6. Place scallops on the pan for 1 minute and a half on each side
7. Add peas

Serves: 2

Shirt (Urban Outfitters), hat (pins and needles), leggings (Tobi), shoes (Aerosoles), cuff (gift from mum),  and necklace (Urban Outfitters)

Since it was Carnival weekend, I decided to go a little crazy with my outfit.  By crazy, I mean, I wore leggings as pants and not just ANY leggings, but my favorite galaxy leggings.  The color also matches the nautical theme of the dinner with the wave-shaped rice with the scallops.  I wish I had a masquerade mask to wear, but that's an art project for another time.

So no entry on Tuesday, but Thursday, look forward to a post about Valentine's Day's ultimate treat: chocolate truffle.

Keep it yummy,
Jo

Chinese Food Pt. 4: Meals Served in Fruit

Hong Kong, which is a special region of China with its own laws and people, was one of my favorite places. It was the most westernized and beautifully laid out on a island with greenery a midst skyscrapers.  The nightlife was especially awesome, with certain areas just lined with bars and restaurants.  One restaurant we went to, you could actually watch as they prepared your food, which made me pretty excited.

He was making an egg-roll type thing except wrapped in greens instead of noodle sheets.

Now, I have never been a fan of mixing fruit with dinner items or meal items in general (don't ask, I'm just weird like that).  But the pictures of this fried rice with prawns inside a pineapple just looked so beautiful that I just had to try it.  Plus, I'm in a foreign land where I've been trying many new things, like various kinds of ice cream, duck feet, and regional drinks.  So I ate it.  And it was gloriously delicious.

Pineapple fried rice with prawns in a pineapple.

Since I was going out and doing some sight-seeing during the day, of course I wanted to look chic, but also comfortable.  Doubling up on slips is a great idea for this.  In addition, wearing muted colors compliments the brightness of the dish.

Along the Hong Kong skyline.  Purse (urbanoutfitters), dress and slip (free people), necklace (Chinatown, NYC)

And with that I conclude the 4-part series on China.  I will continue posting about twice a week, seeing as I have two entries backed up anyway.

Keep it yummy,
Jo