Pan Archives • Mushroompride

Pan Seared Scallops with XO Sauce – Delishar

If you are looking for a dish that will impress, this is the one. These big, fat, and juicy scallops topped with XO sauce makes perfect appetizers or as part of a multi-dish meal. This dish took me less than 15 minutes to put together, and it was swept of the plate even faster than I can finish plating my entrée. I have to admit that I found it hard to sneak a few scallops for myself while I was plating it.

Seared Scallops with XO sauce

There is something about XO sauce that makes one wooo and ahhh. I always think of it as the Asian style truffle, just not as pricey, it is also known as the ‘Caviar of the Orient’ . For those who do not know what XO sauce is, it is a savoury gourmet condiment made from Chinese ham, dried scallops, dried shrimp, dried squid & spices. In this dish, I’m using Lee Kum Kee’s new Seafood XO sauce, which is available in major supermarket.

The outcome of the dish is amazing, both amazingly simple to make, and amazingly delicious. The husband was talking to me during dinner, and the casually popped one of these babies into his mouth. Then he went silent, and his eyes closed as he savoured the sweetness of the caramelised scallops, the savoury goodness of the XO sauce, and then the bite of the scallions sets in. It’s almost like a party in the mouth, and I for one didn’t want the party to end.

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Pan Seared Scallops with XO Sauce

Delishar

Serves 2-3 as appetizer

6 large scallops thawed overnight in fridge if frozen
1/2 tsp curry powder
Salt and pepper to taste
1 tbsp butter
1 tbsp olive oil
2 tbsp seafood XO sauce or regular XO sauce
1 wedge of lemon
Chopped spring onions to garnish

Pat dry scallops.
Season with salt, pepper, and curry powder on both sides.
Heat pan on medium high heat, add oil and butter.
When butter is melted, place scallops in and allow to sear for 2 minutes each side.
Place scallops on plate, spritz a little lemon juice on scallops.
Add a dollop of XO sauce on each scallop and garnish with spring onions.
Serve immediately.

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One Pan Rosemary Chicken & Roasted Potatoes – Delishar

I’m back!!! Did you miss me? I sure did miss our interaction, a lot! We just got back from our summer vacay from the USA and the whole family is super jet-lagged. LOL! But the break from cyber-world was liberating as always. It was a good avenue to recharge, spend quality time with family, and I had some time to read a cookbook or two to be inspired. 🙂

I know I’ve been away for more than 3 weeks. That’s because we just moved into our new place and I’ve been busy with the renovation, packing, and unpacking boxes after boxes. I really don’t like moving. I realised that during our move, I was more worried about my dinnerware and cookware being misplaced or damaged than anything else. So much so, I actually hand-carried some of my precious cookware! Some friends thinks I’m a little crazy. Haha!

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Because I was preparing for my move, I had many of my kitchenware carefully and securely packed. So I had very little to work with. As such, our meals needed to be simple with minimal ingredients and preparation. I also didn’t have a lot of time at hand to be puttering around the kitchen so the oven was my best friend.

This meal was made all in one big mixing bowl and baked in a pan all at once. Blanch some greens or throw a salad together and you’ll get a complete dinner that looks like you worked all day in the kitchen. In fact, you can even mix up all the ingredients on your baking tray. Just remember to line your baking tray so that it makes clean up easy. If you are into crispy skin chicken that stays moist in the inside, and super flavourful potatoes, then you should not pass up on this ridiculously easy recipe.

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Crispy Rosemary Chicken & Roasted Potatoes

Delishar

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

4 Skin on bone-in chicken legs, pat dry
6 small potatoes Granola Potatoes, washed & quartered
1 yellow onion cut into 1 inch pieces
1/4 cup olive oil
1 tbsp chopped fresh rosemary
1 tsp dried oregano
3 cloves garlic minced
1 tbsp worcestershire sauce*
Salt and black pepper to taste

To serve

Lemon wedges
Chopped cilantro

Preheat oven to 190C. (Top & bottom heat, no fan-force)
Mix rosemary, oregano, garlic, worcestershire sauce, and oil together in a large mixing bowl.
Add chicken, onion, and potatoes into bowl.
Toss to coat.
Lay everything out onto a large baking dish.
You can rest the chicken on top of the potatoes.
Season with salt and pepper.
Bake on middle rack for an hour, uncovered.
Serve with lemon wedges and garnish with chopped cilantro.

You can also mix all the ingredients up in your baking tray if you don’t want to wash another bowl!
*For whole30 compliant worcestershire sauce substitute: https://goo.gl/IsPuXa
Adapted from Big Oven

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One Pan Cajun Shrimp & Sausage Skillet (Keto, Whole 30, Paleo) – Delishar

When the weekend rolls in, I used to be a little conflicted with wanting to stock up my fridge with fresh ingredients and using up whatever is left in my fridge. I can be quite challenging at times especially when there are changes in plans which can result in a fridge with more or fewer scraps and pieces of produce to work with.

Slowly, I grew to like ‘clear out weekends’. It allowed me to think on my feet and be creative with leftovers in my fridge. The purge and emptied fridge make the stocking up experience all the more enjoyable. Oh, the little things in life that make me so happy.

While I was digging through my fridge over a weekend, a popular video recipe that I saw on FB immediately came to mind. Inspired by that, I made my version of Shrimp and Sausage Cajun Skillet. This recipe is extremely easy to put together, takes no time at all to cook, and works well with whatever vegetables you have in your fridge. Swap out the sausages for chicken, I’m sure it’ll turn out great too!