Healthy Recipes to Keep You Fit and Fabulous

Posts tagged ‘scallops’

Home Sweet Home

Hello, all!

I’m currently blogging away on my big, comfy couch at my parent’s house in Ft. Lauderdale!  Home, sweet home.


I woke up bright and early this morning to get ready and head to the middle school that I had to teach at today.  It was freeeezing outside!  Well, freezing to us Floridians who were finally getting used to the warm weather again.  A nice, hot breakfast sounded perfect before braving the cold.

Cinnamon + Banana Oatmeal

I made a bowl of Quaker Weight Control Cinnamon Oatmeal, topped with a sliced banana.  I thought the cinnamon flavor might be too cinnamon-y, but it was actually just the right amount!  I’ve decided the “variety pack” of Quaker oatmeal is definitely the way to go, seeing that I’ve loved both the banana bread AND the cinnamon flavors, which can’t be purchased individually.

I gave my sleeping fiance and sleeping puppy a hug and a kiss, and off to school I went!


After a riveting morning of distributing math tests, I was definitely ready for lunch.

Strange Sammy

My lack of ingredients in the fridge resulted in yet another version of yesterday’s strange creation. I switched out the whole wheat tortilla for a whole wheat English muffin, topped it with a wedge of Laughing Cow Light Swiss cheese, and filled it with diced red pepper and broccoli slaw.  I added a drizzle of Kraft Toasted Sesame Dressing, and that was it!  Strange, but good.

Yog + Strawberries

I also had a 1/2 cup of Chobani 0% Vanilla Greek Yogurt, topped with sliced strawberries and Splenda.

I was really tired towards the end of the day, and I was kind of dreading the fact that I had to drive 3 hours to Ft. Lauderdale right after school got out.  I decided to make a pit stop at Starbucks for a pick-me-up!

I ordered one of my favorite frozen, low-calorie drinks- a Mocha Light Frappuccino.  Only 140 calories for a Grande!  WINNING!

Frozen Goodness

Hate their new logo, by the way.

I actually spent most of the afternoon dreaming about Starbucks, due to the fact that I stumbled upon this article from YumSugar, detailing the results of their taste-test of the new “Petites” at Starbucks.  “Petites” are a new line of mini desserts, all under 200 calories, that Starbucks just introduced in celebration of their 40th anniversary.  After staring at the pictures of the delicious treats, I couldn’t wait to find out if my local Starbucks had them in the store yet.  Turns out, not only did they have them, but there’s a kind of “happy hour” special for them!  Between 2-5PM, it’s buy one, get one free!  I call that BI-WINNING!  I ended up ordering a Tiramisu Pop, Rocky Road Pop, and for my freebie, I ordered the Red Velvet Whoopie Pie.

Red Velvet Whoopie!


YumSugar said that they found the Red Velvet Whoopie Pie to be too sweet in the middle.  After I thought about it, I realized that it is impossible for me to find something to be too sweet, so I went ahead and ordered it anyway!  So glad I did.  It was amazing.  I wanted to put on different disguises and go through the drive-through line over and over again ordering more of these little bites of Heaven!

I planned to save the other treats for my family to try, but then I convinced myself that they don’t even like dessert.  I was dying to try the Tiramisu Pop.


Eaten Pop

This was equally as delicious as the Red Velvet Whoopie Pie.  It was creamy, moist and oh-so-delish!  I had enough self-restraint to ride home with the Rocky Road Pop untouched, and I gave it to my sister when I got home.

Isn’t she charming?  Blame her delirium on the fact that she just got off a 5-day Spring Break cruise.  Poooor baby.  She said the Pop tasted amazeballs.

After some good ol’ family time and catching up, I helped my dad make dinner.  Most people look forward to calorie-laden comfort foods when they visit home, but not this girl!  I told my mom that I was really in the mood for some “fat girl” snacks, and the first thing she said was, “OH! I have smoked gouda!”  I laughed and told her I was thinking more along the lines of Twinkies and HoHo’s, but I settled for Triscuits and Gouda.

Special treat?

My dad is on an extremely heart-healthy diet, so our dinner was exactly that- heart healthy!

I seared some beautiful sea scallops in a skillet- with NO butter or oil- just lemon juice!

Seared to Perfection

I also wilted 2 bags of spinach in a little bit of no-salt-added chicken stock over medium heat.

Wilted Spinach

My mom and sister requested that their scallops and spinach be served over pasta.

Scallops + Spinach + Pasta

Close up!

My dad and I opted for a baked potato on the side, instead of pasta.

I absolutely love seafood, but it’s so expensive to buy regularly! It was definitely a treat to get to have restaurant-style sea scallops at my disposal tonight.

Time to go do what my family does best- watch Glee on TiVo!  My mom and I are planning to wake up early for a spin class, and I’m exhausted, so I better get to bed early tonight.  Hope you’re having a fabulous Friday!

What is your favorite type of seafood?

Best Dinner EVER! Scallop Risotto served with Roasted Butternut Squash, Broccoli and Sweet Onions

I’m never one to toot my own horn, but this is definitely one of the best dinners I have ever eaten.  Corey and I stopped by our local fish market this afternoon to pick up some fresh seafood for this week’s dinners.  We are big fans of scallops, and they were having a sale on bay scallops, so we decided to bring some home.  Bay scallops are the small ones, not the big diver scallops that you get at fancy restaurants (which are also delicious, of course!).  I often use bay scallops for pasta dishes, but Corey was actually the one who suggested we make a risotto with our scallops.  The wheels started turning in the kitchen part of my brain, and this recipe was born!

I think most people automatically assume risotto is a very fattening dish, because of its creamy texture and rich flavor.  However, there is not an ounce of cream in this recipe!  The creaminess comes from the starches in the rice that develop from the continuous stirring that you have to do when making risotto.  I love dishes that taste fattening but really aren’t!

I had a bunch of vegetables that I bought last week at the produce market that needed to be used up, so instead of just making my usual roasted broccoli, I decided to throw in a Vidalia onion and some chunks of butternut squash.  They added great color to my plate and were oh-so-flavorful!

I have to warn you, this dish is a major arm workout! You really can’t leave the stove for the 20 minutes this takes to cook, because you have to keep stirring everytime you add liquid to the pot.  It’s worth the effort!

Scallop Risotto

Servings: 4


3/4 pound bay scallops, rinsed and patted dry

2 cups Arborio rice

8 cups reduced-sodium chicken stock

1 cup dry white wine

1/2 Vidalia onion, chopped

3 cloves garlic, chopped

6 tablespoons EVOO, divided into 4 and 2

1 celery stalk, diced

salt and pepper, to taste

1/2 cup Parmesan cheese, shredded

2 tablespoons Smart Balance spread

1 lemon


You will need two pots for this dish.

In a larger pot, heat the 4 tablespoons EVOO over medium heat.  Add the celery and onion to the pot, and cook until soft, about 5 minutes.  In the other pot, pour in the 8 cups of chicken stock and heat over medium until hot.  Add the garlic to the pot with the celery and onion.  Cook for a minute.

Drunk Rice


Pour in the white wine and cook, stirring continuously, until almost all the liquid is evaporated.

Add one cup of chicken stock to the pot, and continue stirring until almost all the liquid is absorbed by the rice.  Repeat this step for about 20 minutes, or until you taste the rice and it is cooked but still has a “bite” to it.  Remove from heat.  Add the parmesan cheese and the butter and stir together.  Cover with a lid and set aside.

In a skillet, heat 2 tablespoons EVOO over medium-high heat.  Season the scallops with salt.  Add the scallops to the skillet and sear on one side for about a minute.  Turn over and continue to cook for another 2 minutes.  Squeeze the lemon over the scallops.  Add the scallops to the risotto and combine.  Season with salt and pepper, to taste.  Serve with an extra sprinkling of parmesan cheese.

Roasted Butternut Squash, Broccoli and Sweet Onions

Servings: 4


1 medium butternut squash, peeled and cut into cubes

2 cups fresh broccoli florets

1 1/2 Vidalia onions, peeled and cut into wedges

3 tablespoons EVOO

1/2 teaspoon salt

1/2 teaspoon garlic powder

3 tablespoons EVOO


Preheat oven to 500 degrees.  On a baking sheet, lay out the vegetables in one layer.  Pour EVOO over top of the veggies, and sprinkle with the salt and garlic powder.  Use your hands to toss everything together.  Place in the oven for 15 minutes.  Reduce oven temperature to 425, use a spatula to flip the vegetables, and continue cooking for another 15 minutes.

Whole Wheat Spaghetti with Scallops, Eggplant and Cherry Tomatoes

This meal has become my go-to dinner recently.  It is healthy and flavorful, and the scallops bring it to the next level.  You can adapt this recipe to meet your personal tastes, too! Don’t like cherry tomatoes or eggplant? Throw in your favorite veggie.  It will still be awesome!

Whole Wheat Spaghetti with Scallops, Eggplant and Cherry Tomatoes

in a White Wine Garlic Sauce

Servings: 4


1 box Whole Wheat Spaghetti

3/4 pound bay scallops (the small ones)

2 cloves garlic, chopped

8 oz. cherry tomatoes, sliced in half

1/4 cup parmesan cheese, shredded

1 small eggplant, peeled and chopped into cubes

1/2 cup dry white wine

1 tablespoon Smart Balance Spread

3 tablespoons Extra Virgin Olive Oil

1/2 medium onion, chopped

1/2 teaspoon salt and black pepper

1/4 teaspoon red pepper flakes

1/2 teaspoon garlic powder

1 tablespoon salt for the pasta water


Bring a large pot of water to a boil, season with 1 tablespoon salt.  Add pasta and cook according to package directions. Drain and set aside.  Season the scallops with some of the salt, pepper and garlic powder.  Heat a large skillet over medium-high heat, and add the EVOO to the pan.  When the pan is hot, add the scallops to the pan and sear on each side (about 1 1/2 on each side).  When the scallops have a brown caramelization, remove them from the pan and set aside.

Heat another tablespoon of EVOO, and lower the heat to medium.  Add the onion and cook for 2 minutes, until translucent.  Add the garlic and cook for one minute.

Add the eggplant and cook for about 3 minutes.  Add the cherry tomatoes and cook for an additional 4 to 5 minutes, until the eggplant is tender and tomatoes are slightly softened.  Season with the rest of the salt, pepper, garlic powder and red pepper flakes.

Add the white wine to the pan and use your spatula to scrape up the brown bits on the bottom of the pan.  Add the Smart Balance. Remove from heat.

Immediately add the hot pasta to the skillet and mix everything together.  Sprinkle with the parmesan cheese and serve.

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