Tag Archives: seafood

This month I seem to be cooking my way through the June issue of the Clean Eating magazine. There are so many delicious and healthy recipes. Many of their recipes take less than ½ hour to put together, start to finish, plus they usually make four servings which is perfect for my husband and I. We can enjoy a dinner and leftovers for lunch the next day. This Coconut and Curry Scallops recipe is no exception. It’s rather mild as far as curries go but still very tasty.Coconut and Curry Scallops


Coconut and Curry Scallops




1 Tbsp. coconut oil

1 ½ Tbsp. ginger, peeled and minced

1 clove garlic, minced

1 Tbsp. Curry powder

1 tsp. ground turmeric

½ tsp. Cinnamon

1 pound of bay scallops, defrosted overnight in the fridge if frozen, rinsed and patted dry.

1 cup trimmed green beans

1 cup cubed red or orange bell pepper

¾ cup full-fat coconut milk

½ cup plain whole milk yogurt

½ cup quartered button mushrooms

½ lemon, juiced

¼ cup fresh basil, thinly slicedCoconut and Curry Scallops




In a large skillet, on medium high heat the coconut oil. Add ginger, garlic, curry, turmeric and cinnamon and sauté until fragrant, 30 seconds to one minute. Add the scallops, green bean and pepper and sauté for 2-3 minutes, stirring occasionally.Coconut and Curry Scallops


Stir in coconut milk, yogurt and mushrooms. Reduce heat to medium and simmer for four minutes. Turn off heat and stir in the lemon juice. Garnish with basil.


I served the coconut and curry scallops over quinoa, which was delicious. You could also serve over brown rice.Coconut and Curry Scallops


I have never cooked with frozen scallops before and I was amazed at how good they were. I found some at our local co-op and they didn’t even smell fishy at all! Have you cooked with scallops before? In our early married life the only time I ever had scallops was when my husband’s grandmother served her delicious scallop casserole which was basically scallops, Ritz crackers and butter! Although Gram’s recipe was tasty this recipe is much better for you!Coconut and Curry Scallops



I love finding new ways to enjoy Salmon. Usually we cook it on the grill but in this recipe the salmon cooks in the oven. I adapted this recipe from a recipe I found on Taste of Home. The salmon can be prepared ahead which makes it a perfect dish to serve for company. You can prepare the salmon and then refrigerate until ready to put in the oven.

Nut Crusted Salmon

1 pound of fresh baby spinach
1 ½ pounds of salmon
1 tsp. olive oil
3 Tbsp. honey
3 Tbsp. Dijon mustard
¼ cup panko breadcrumbs
2 Tbsp. sliced almonds
2 Tbsp. chopped pecans
¼ cup mayonnaise

Place the spinach in a 13 x 9 inch baking dish that has been sprayed with cooking spray. Top with the salmon. Drizzle oil over the spinach.

Combine honey and mustard. Remove 2 Tbsp. of the mixture and brush over the salmon. Place the panko crumbs, almonds and pecans in a small food processor; cover and process until ground. Press onto the salmon.

Salmon ready for the oven

Salmon ready for the oven

Stir mayonnaise into the remaining honey mixture. Refrigerate until serving.

Bake the salmon, uncovered, at 450 for 18-22 minutes or until the fish flakes easily with a fork.

Nut crusted salmon

Nut crusted salmon

Drizzle with the reserved sauce. Serve with brown rice. Makes about 6 servings.

Nut crusted salmon

Nut crusted salmon

Side note: Remember that sauce I made with the extra honey-mustard? Well I made it, put it in the refrigerator to chill and did’t think of it again until after we finished the salmon… The salmon was very good but I’ve tried it with the sauce and it was even better!


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