Lonely Saffron Scallops with Corn Crumb Topping but One Less Lonely Girl


Hi everyone! Many people tell me that they avoid cooking/ taking care of themselves via food/cooking because they are basically only cooking for one. Who better to nurture and care for than yourself, says I?
Benefits to cooking for one:

Takes less time to cook
Fewer and cheaper ingredients
You can eat in your underwear
You don’t have to worry about food in your teeth
Fewer dishes to clean up

Once you realize how special you are are, you may be more inclined to show your love (of yourself) by cooking for yourself. Maybe even put some flowers on the table for yourself with a note telling yourself how awesome you are.

While you’re at it, give yourself a HUGE box of chocolates, a new temperpedic mattress and onion goggles so you don’t cry while cutting onions.

Once you are feeling great about yourself, your healthy , shining beauty will be noted. You will sing to yourself , “I’m gonna put you first, I’ll show you what you’re worth” and someone like Justin Bieber may fall in love with you at the laundromat and get you a puppy (see him in action below).

In the meantime, just feel your own love and make these scallops that I modified from a Food Network magazine. You will suddenly enjoy your solitary happiness.

Saffron Scallops For One:

Ingredients:
1/2 cup crushed cornflakes
3 TBS olive oil
1/3 lb large scallops
one small diced leek
1/2 cup tiny diced carrots
1 large clove garlic minced
1/4 tsp paprika
1/2 cup water
2 TBS butter
pinch saffron

Soak the saffron in 1 TBS water in a small bowl and set aside
Combine the cornflake crumbs and one TBS olive oil in a bowl with a pinch of salt and set aside

Take one TBS olive oil , place in a skillet and when hot, add the scallops. Brown on one side for 2 minutes, flip and cook one more minute. Set aside on a plate and don’t wipe out pan.

Place leeks with the last TBS olive oil in the used pan and cook until leeks are wilted. Add carrots and garlic and cook about 4 minutes. Add the minced garlic and paprika and stir around for another minute.
Add the 1/2 cup water and the saffron and simmer until it is reduced, about 8 minutes.

Stir in the butter until melted, add the scallops and cover with the cornflake mixture. Place in the broiler and broil for 1-2 minutes until browned.
Enjoy!

Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn
Share on pinterest
Pinterest

Leave a Reply

Your email address will not be published. Required fields are marked *