I am a part of this exceptionally talented blogging group that showcases a Power Food each week. The Power Food ingredient each week is based on the book Power Foods: 150 delicious recipes with 38 Healthiest Ingredients from the editors of Martha Stewart’s Whole Living Magazine. It’s amazing the kind of food that fall under the purview of Power Foods. You can find these ingredients in everyday kitchen. They provide an outrageous amount of nutrients – fiber, vitamins, iron, calcium, magnesium, minerals, phytonutrients, fatty acids – and anything else that you can think of that aids in promoting good health and healthy food habits.
This week the Power Food we are covering is Pears. As a fruit, I love pears. This bell-shaped golden fruit once inspired the great poet Homer call it ‘gift from the Gods’. Pear is one of the most succulent, juicy, buttery fruit that graces the shelves of fall and winter stores.
At first I thought I will whip up a healthy salad. Then I spotted the enormous, fresh sea scallops in the fish section. And I thought – pear puree! The mildly sweet flavors of Bosc pears married with fennel and basil would be a perfect foil for pan seared scallops. I wasn’t wrong. This was an amazing fare, if I may say so myself. Enjoy!
- 8 sea scallops
- 12 ct large shrimps
- 2 tbsp butter
- 1 large portabella mushroom diced into 2X2 chunks
- 1 red bell pepper cut into large squares
- 1 Bosc pear peeled, cored and sliced
- 1 d’Anjou pear peeled, cored and sliced
- 2 tbsp butter
- 1 jalapeno cored
- ¼ tsp ground fennel powder
- ¼ tsp lemon zest
- 2 large basil leaves
- salt and pepper to taste
- Wash and dry the scallops on a paper towel. Sprinkle salt
- Melt butter in a skillet
- Sear the scallops in the pan for 5 minutes, 3 on one side and 2 on the other.
- Drain and keep aside.
- Add 1 tbsp butter, and shallow fry the shrimps till they are cooked.
- Drain and keep aside.
- In the remaining butter, fry the pears and jalapeno till soft.
- Transfer into a separate dish and let it cool.
- In the same pan, add another 1 tbsp butter.
- Season with chopped garlic
- Then fry the mushrooms and the red peppers till soft. Add salt and pepper to taste. Keep aside. Reserve the pan.
- Blend pears and jalapeno into a smooth paste. Add a tbsp of milk to help it along (optional).
- Add fennel, salt to the puree.
- In the left over oil, toss two large basil leaves around till soaked in the oil.
- Add it to the puree. Using a fork, mix it till the basil is shredded and mixed in with the puree.
- Finish with lemon zest.
- Spread pear puree
- Place red peppers and mushrooms
- Top with scallops and shrimps.
- Serve immediately.
Mmm pears are one of the more delicious power foods my friend, what a brilliantly executed dish
Cheers
Choc Chip Uru
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Thanks Uru
Lovely combination of flavours. Id so love to eat this. Is fennel powder crushed fennel seeds?.
Yes, it is indeed. I lightly (very light) roast the fennel, cool it, and then grind it.
Minnie, this looks so darn good! I am going to make this. Cheers!
The Culinary Chase recently posted..Feta Salsa – A Super Easy Dip!
Thank you so so much
Love the puree and whole dish.
kitchen queen recently posted..Bharva Baingan & Potatoes (stuffed baby eggplants)
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What a beautiful dish Minnie! I adore pears and they are one of my favourite winter fruit
Lorraine @ Not Quite Nigella recently posted..My Mother’s Singapore Noodles
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Minnie, that top photo is so inviting! What a clever dish.
Maureen | Orgasmic Chef recently posted..Salzburger Nockerl
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Deliciousness!!
Ansh recently posted..How To Cook Brown Rice
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Wow, this recipe has it all with the flavors and the textures. YUM!
Mireya @myhealthyeatinghabits recently posted..Coconut and Brown Rice Pudding
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Thank you for sharing this wonderful recipe. I should try this one this coming weekend. My friends love to eat seafoods. By the way, the pear puree is somewhat new to my cooking that is why I am so excited to do this.
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Hello, I’ve come to you from Choc Chip and love your guest post as well as this pear purée with my all-time favourites, scallops.
I shall follow your blog with interest
Sally recently posted..Christmas Tree Hat, Lecture Lunch, and All Dressed Up
Hey Sally, thanks so much!!!! I am looking forward to have you over more
I DECIDED TO TRY IT…MADE IT FOR MY WIFE AND KIDS ALSO ADDED A LITTLE TWIST TOO IT …LEMON ZEST WHITE WINE SHALLOTS PARSLY AND CHIVES…MMMMM…ALSO REDUCED THE WINE IN HALF….DELICIOUS …ALSO LEARNED ABOUT DRY AND WET PURCHASED SCALLOPS..TY AGAIN
Thanks so much Allen
I am glad it worked out well. I like the additions, mmmmm!