Pan-fried Scallops with Garlic Chili Linguine for #SundaySupper

This week’s #SundaySupper theme is a challenge:  Try something new.  A technique, a new ingredient, a new ethnic cuisine.  Just something new that might be considered adventurous.  You may find this hard to believe, but I had never cooked scallops.  I was always just a little bit intimidated by their thickness and the fact that they should be just cooked, not too much, not too little, to be perfect.  Couple that with the fact that they’ve been relatively expensive everywhere I’ve lived and it was easy to justify NOT trying to cook them.  If you know what I mean.  But, thanks to our host for this week, a fellow nomad, Conni from Foodie Army Wife,  I am ready for adventure and here we go!  (And make sure you go on over to Conni’s blog and give her some love.  Spouses like Conni are the backbone of the military and I am grateful for the service of her husband and the sacrifices the whole family has made to make that service possible.)

Ingredients
2 cloves of garlic
1 small red chili
3-4 tablespoons olive oil
8 large scallops
Sea salt
Freshly ground black pepper (I actually use a three-peppercorn mix of white, black and pink, but freshly ground is key.)
8 oz or about 250g dried pasta (I prefer linguine.)
Massive handful baby arugula or rocket

Method
Lay your scallops out on a bed of paper towels and pat dry with more paper towels.

When they are completely dry, season with a sprinkling of sea salt and freshly ground pepper.

Meanwhile, boil your pasta in lightly salted water, according to packet instructions.

Slice your garlic very thinly and chop the chili pepper.

Sauté the garlic and chili in the olive oil, just until the garlic softens.  A little color won’t hurt but you don’t want to the garlic to brown.  We are looking to flavor the oil.

Remove the garlic and chili from the pan with a slotted spoon.

When your pasta is done, drain it and then toss in a huge handful of arugula or baby spinach, if you prefer.

Add in the garlic and chili and stir.  Put the lid back on the pot to keep warm.  The greens will wilt nicely, just from the heat of the hot pasta.

Heat the pan very hot and lay the scallops to fry.  You will need a mesh cover for the pan because, no matter how dry you dried your scallops, they tend to be moist and will spit at you.

After just a couple of minutes, use some tongs to turn the scallops over.  Put the spatter guard back on because now it really goes to town.

When the second side of the scallops are a little golden, turn them back to the first side and push them to one side of the pan.  Add in the pasta and swirl it around in the garlicky, spicy, scallopy olive oil.

Sprinkle with a little more sea salt, if necessary.

Serve each plate with a pile of pasta and four scallops each.

I have to say, scallops will probably be on the menu from now on.  My husband and I both loved them!  And they really weren’t hard at all.

Enjoy!

Are you ready for some adventures in the kitchen?  Have a look at all the wonderful recipes the #SundaySupper group have for you this week!  Buckle up, it could get wild.

New Expeditions (Sides, Starters & Staples)

• Baked Lemon Coconut Risotto from Soni’s Food
• Easy Oven Polenta from Shockingly Delicious
• Homemade Corn Tortillas from Pescetarian Journal
• Homemade Peanut Butter from Home Cooking Memories
• Homemade Ricotta Cheese from Webicurean
• Homemade Spiced Flour Tortillas from Chocolate Moosey
• Homemade Tofu from Kimchi MOM
• Indian Moong Beans from Magnolia Days
• Naan from Hezzi-D’s Books and Cooks
• Portuguese Chorizo Bread from Family Foodie  

Grand Quests (Main Dishes)

• Arepas Rellenas (Stuffed Arepas) from The Wimpy Vegetarian
• Baked Tilapia with Parmesan Basil Sauce from Growing Up Gabel
• Black Beans and Cheese Empanadas from Basic N Delicious
• Braised Lamb Brisket with Lemon Oregano Yogurt Sauce from The Girl In The Little Red Kitchen
• Caribou & Andouille Chili from The Foodie Army Wife  
• Miso-Glazed Salmon from The Foodie Patootie
• Pan-fried Scallops with Garlic Chili Linguine from Food Lust People Love
• Penne with Mustard and Chives from My Other City By The Bay
• Pork Dim Sum from Small Wallet, Big Appetite
• Rice Burger from The Urban Mrs.
• Spanish Baked Scallops from Momma’s Meals
• Traditional Pork Tamales from Gourmet Drizzles
• Vegetarian Hortobagyi Pancakes from Happy Baking Days
• Venison Steak Gyros from Curious Cuisiniere

Escapades (Sweet Treats & Spirited Companions)

• Bircher Muesli from Peanut Butter and Peppers
• Chocolate Dipped Madeleines from Big Bear’s Wife
• Dorie Greenspan’s Orange Almond Tart from Hip Foodie Mom
• Fresh Strawberry Frozen Yogurt from The Messy Baker
• Hello Kitty Rice Krispies from The Ninja Baker
• Homemade Cinnamon Rolls from In The Kitchen With KP
• Homemade Vanilla Marshmallows from Vintage Kitchen
• Macaroons from Noshing With The Nolands
• Making Macarons – FAIL! from girlichef
• Multilayer Bars from What Smells So Good?
• Ombre Mini Cakes from Daily Dish Recipes
• Rut-Busting Wines For New Cooking Adventures from ENOFYLZ Wine Blog
• Strawberry Raspberry Fruit Leather from Juanita’s Cocina
• Vegan Chocolate Mousse from The Not So Cheesy Kitchen
• Zebra Cake from That Skinny Chick Can Bake

Join the #SundaySupper conversation on Twitter on Sunday, April 28th to talk all about our foodie fears! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 3:00 pm AKST/7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

Check out the Food & Wine Conference sponsored by Sunday Supper! Being held July 19th – 21st in beautiful, sunny Orlando, FL. It’s a must for food bloggers. Find out more here → Food & Wine Conference

Brigadeiros for #SundaySupper

This week, #SundaySupper is celebrating celebrating.  What I mean is, we are sharing recipes that are perfect for showers.  Baby showers, bridal showers or whatever lovely gathering you are planning this month.  Our host is Brandie from Home Cooking Memories, so I think she will appreciate that I reached back to one of my favorite times to share this party favorite. 

Brigadeiros are an easy sweet treat that make an essential appearance at every celebration in Brazil.  We lived there for almost six years when our daughters were little.  In fact, both of them started school (a couple of years apart, of course) at the Omega School, which was a few blocks from our house, in the small neighborhood of Macaé called Vivendas da Lagoa.  It was a tiny operation with fewer than 30 students ranging from the three-year-olds to one sixth grader, with most children falling on the younger end of the chart.  Enrollment was so small most years that when one child celebrated a birthday, the whole crowd was invited. The best part was that they all played well together, regardless of age or grade level.  We missed that interaction later, in bigger schools. 

In those days, Macaé was a small oilfield town, short on amenities.  (I’ve been told it has progressed greatly since then, although I haven’t been back.)  Grocery shopping was limited and it was a challenge to do it all in one day, especially with at least one small child in tow.  Chicken was only purchased at the chicken shop, beef, pork and sausages at the butcher. If you wanted fresh vegetables, the best place was Hortifruti, the covered market.  Fresh milk was in limited supply so we bought UHT (ultra high temperature) milk that came in Tetrapaks.  For cheese, there were a couple of places you might get lucky, just don’t expect anything fancy.  But one thing that every shop had, even the little corner store in our neighborhood, were cans of the sweet sticky paste used for making brigadeiros.  When we left Brazil (and the supply I had brought in our shipment was exhausted) we had to learn how to make them without it.  Because, as I am sure you will agree once you try one, life is too short to go without brigadeiros. Fortunately, it isn’t that hard since you start with sticky condensed milk, available everywhere. 

Ingredients 

3 tablespoons unsweetened cocoa 

1 tablespoon butter plus a little extra for buttering your hands when you are rolling the little balls 

1 (14 ounce or 397g) can sweetened condensed milk (not evaporated milk) 

10.5 oz or 298g packet chocolate rice or sprinkles (You may not use them all.)

60-70 tiny paper muffin liners

Method 

In a medium saucepan over medium heat, pour in the condensed milk, then sift in the cocoa and add in the butter.

Cook over a medium heat, stirring gently to make sure it is well combined.

Keep stirring and cooking until it is quite thick, about 10-15 minutes.

Remove from the heat and let rest until cool enough to handle.  It will stiffen up even more as it cools. 

Put your chocolate sprinkles in a small bowl or other deep container. 

Rub a little butter into both of your palms.  Using a small spoon, scoop up a little of the sweet paste and roll it into small balls between your palms.

Use one spoon to scrape it off into your buttered palm. 

Roll it between your buttered palms to get a smooth ball. 

Drop it gently into the small bowl of chocolate sprinkles and roll it around until coated. Place each covered ball in a paper muffin liner. Place on a serving tray.

Continue until all the paste is finished.  Keep in a cool, dry place until ready to serve.

Do not share these with your helper, not matter how much he begs.  Chokit, noooo!

These little balls of sticky chocolatey caramel awesomeness are perfect for any party!  Invite the whole crowd and see if they can play nice.

Enjoy! 

And while you are at it, why not make a couple of special dishes from the rest of the #SundaySupper line up of April Shower recipes? 

 

Starters, Appetizers & Snacks

• Antipasti Bites from Blueberries And Blessings
• Bloody Mary Shrimp Cocktail from A Stack of Dishes
• Glazed Pecans from Mama’s Blissful Bites
• Honey Pecan Baked Brie from Supper for a Steal
• Mini Curry Chicken Salad Phyllo Cups from The Weekend Gourmet
• Mushroom and Feta Bites from Small Wallet, Big Appetite
• Parmesan and Mushroom Focaccia from Basic N Delicious
• Pesto Tortilla Pinwheels from Home Cooking Memories
• Pinenut stuffed Dates from The Not So Cheesy Kitchen
• Spinach Dip in a Pumpernickel Bowl from The Foodie Patootie

Soups, Salads & Sandwiches

• Alphabet Soup from Cindy’s Recipes and Writings
• Broccoli Bacon Salad from Country Girl In The Village
• Chicken Salad on Endive from Magnolia Days
• Creamy Asparagus Soup Shooters with Shrimp from Gourmet Drizzles
• London Ritz’s Tea Sandwiches from My Cute Bride
• Mini Shrimp & Egg Salad Sandwiches from The ROXX Box

Main Dishes

• Crustless Spinach Quiche from Family Foodie
• Easy Baked Ziti from Momma’s Meals
• French Country Flat Pie from Webicurean
• Penne Ala Vodka from I Run For Wine
• Savory Cheesy Kale Tart with Chiles from Shockingly Delicious

Cakes

• Baby Blue Cake Pops from Neighborfood
• Coconut Rum Cake from The Foodie Army Wife
• Japanese Wedding Cupcakes from NinjaBaking.com
• Mini Vanilla Bean Cupcakes with Vanilla Buttercream Frosting from Damn Delicious
• No Bake Lemon Cheesecakes Shots {Two Ways} from Cravings of a Lunatic
• Strawberry Buttermilk Scones from Vintage Kitchen
• Strawberry Shortcake Push Pops from Hezzi-D’s Books and Cooks
• Vanilla Cake with White Chocolate Buttercream from That Skinny Chick Can Bake

Cookies, Brownies & Dessert Bars

• Baklava Crisps from Kudos Kitchen by Renee
• Chocolate Covered Mcaroons from Gotta Get Baked
• Chocolate-Balsamic Macaroons from Foxes Love Lemons
• Fudgy Carob Brownies from Pies and Plots
• Healthy Chocolate Bars with Fruit, Nuts & Coconut from Sue’s Nutrition Buzz
• Lemon Sandwich Cookies with Pink Lemon Curd from The Girl In The Little Red Kitchen
• Pastel Pizzelles from Growing Up Gabel
• Pistachio Biscotti from Curious Cuisiniere
• Raspberry Lemonade Thumbprint Cookies from In The Kitchen With KP

Sweet Treats

• Bite-Size Pecan Tarts from Juanita’s Cocina
• Brigadeiros from Food Lust People Love
• Espresso Panna Cotta from Crazy Foodie Stunts
• Rosewater Raspberry Meringues from girlichef
• Shortbread Maple Cream Freezer Tart from A Beautiful Bite

Drink Recipes

• Pink Lemonade from Peanut Butter and Peppers
• Pretty in Pink Punch from Noshing With The Nolands
• Slushy Mango Mojito from The Urban Mrs.

Join our #SundaySupper Chat! One of the best parts of #SundaySupper is our weekly Twitter chat. If you love food, you definitely want to join us! Just follow the hashtag #SundaySupper on Twitter this Sunday, April 21st at 7pm EST, and we’ll be chatting about food and fun for baby showers, bridal showers, and parties!

Want even more #SundaySupper? Follow our #SundaySupper Pinterest board for recipes that are sure to impress!

Spicy Sichuan Noodles for #SundaySupper

Have you ever seen the movie Eat Drink Man Woman?  If you love foodie movies, this is one of the best.  Shot in Taiwan and directed by Academy Award winning director, Ang Lee, Eat Drink Man Woman (1994) is the story of an aging chef who tries desperately to keep his family together by cooking elaborate feasts for his three daughters every Sunday.  In the opening scene, he prepares dish after dish and you can’t help but think that he must have a crowd coming.  With every plate that was finished, I wanted to be at that table!  I counted at least 14 dishes and then the chef mentioned, as he rushed off to deal with an emergency at his restaurant, “The crab dumplings are still in the steamer!”   Crab dumplings?  Yes, please!  (I read somewhere that the opening cooking scene actually took two weeks to film.  I believe it!)

A screenshot from the movie of the LADEN #SundaySupper table, just as the chef rushes off to his restaurant. 

This week’s #SundaySupper theme, hosted by the delightful Heather of GirliChef, is movie-inspired recipes.  What could be better inspiration than Eat Drink Man Woman, where Sunday supper is the most special, unifying meal of the week?  We love Chinese food of all kinds so it was hard for me to choose just one dish, but, finally, I decided that the Spicy Sichuan Noodles from Ken Hom's Chinese Cookery would be perfect.  Noodles in Chinese culture symbolize long life (so you never cut noodles!) and anything spicy is a winner in our house.   Don’t let the long list of ingredients scare you.  This comes together quickly and is sooooo tasty.   Like many noodle dishes, it gets better and better and leftovers will be your favorite lunch ever, the next day.  If you have any left over. 

Ingredients

13 1/4 oz or 375g ground or minced pork

1 1/2 tablespoons dark soy sauce (sometimes called Special Soy in the grocery stores) 

1 tablespoon Shaoxing rice wine or dry sherry

Cantonese-style egg noodles

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 lb + or 500g dried Cantonese egg noodles

1 tablespoon sesame oil

3-4 tablespoons peanut oil

2 tablespoons garlic

2 tablespoons fresh ginger

5 tablespoons green onions

2 tablespoons sesame paste (tahini) or smooth peanut butter (I used peanut butter.)

2 tablespoons dark soy sauce

2 teaspoons light soy sauce

2 teaspoons chili bean sauce

2 tablespoon chili oil

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 cup or 250ml chicken stock

For the garnish:

2 teaspoons Sichuan peppercorns

Method

Mix the pork with the next four ingredients: the dark soy sauce, the rice wine or dry sherry, the salt and black pepper.  Stir well, cover the bowl with cling film and set aside.  (This can be done earlier in the day, in which case, refrigerate until needed.) 

Put some water on to boil in a pot big enough for your egg noodles.  Add a little salt to the water. 

Peel and finely mince your garlic and ginger.  Finely chop your green onions.  Set aside. 

When the water comes to a boil, drop in the noodles and cook about 3-5 minutes, until they are done. 

Drain the noodles in a colander and rinse with hot water.  Drain again.  

Put the noodles in a bowl and pour over the tablespoon sesame oil.  Toss to coat and cover.  This can also be done early in the day and refrigerated until needed.)

Mix the sesame paste or smooth peanut butter, dark soy sauce, light soy sauce, chili bean sauce, chili oil, salt and freshly ground black pepper in a small bowl, and set aside until you are ready to cook the dish. 

Meanwhile, toast your Sichuan peppercorns in a small skillet for a few minutes, and then grind them up with a mortar and pestle. 

Okay, are you ready to cook and eat?  

Heat your wok or large skillet until screaming hot and then add the peanut oil.  

Yeah, I didn't measure too carefully.  Sorry. 

When it is really hot too, stirfry the garlic, ginger and green onions for a couple of minutes. 

Add in the seasoned pork and break it up with a wooden spoon as it cooks.  Cook until all the pink is gone.  

Now add in the bowl of seasonings you mixed together (with the peanut butter) along with the chicken stock.   

Let it bubble along for a few minutes, and then add in the noodles. 

Stir well so the noodles are well-coated with the liquid seasonings and cook until they are hot through again.  I find it most effective to use two spoons and toss the noodles as you would a salad. 

Pour the noodles into a serving dish and sprinkle with the ground Sichuan peppercorns (and a few random chopped green onions for color, if desired) and serve immediately.  

Enjoy!  

Have a look at all the wonderful movie-inspired recipes the #SundaySupper group have for you today!  Is your favorite foodie movie among them? 

NOW SHOWING: 

Toast (bready things)

• "Eat Me" Blueberry Lemon Scones (inspired by Alice in Wonderland) - The Messy Baker 
• Basic Bread Recipe (inspired by Agora) - Masala Herb 
• Croque Monsieur (inspired by It's Complicated) - That Skinny Chick Can Bake!!! 
• Dog Bone Breadsticks (inspired by Frankenweenie) - The Urban Mrs. 
• Individual Deep Dish Pizzas (inspired by Mystic Pizza) - Momma's Meals 
• Mystical Double Cheese Pizza (inspired by Mystic Pizza) - Webicurean 
• Scones (inspired by Tea with Mussolini) - Country Girl in the Village 
• Vanilla Cinnamon Pancakes (inspired by No Reservations) - Pies and Plots 

No Reservations (soups and salads)

• 10-Minute Potato Ham Soup with Pesto Swirl (inspired by Julie & Julia) - Shockingly Delicious 
• Alaska Smoked Salmon, Celery, and Apple Salad (inspired by Salmon Fishing in the Yemen)- Pescetarian Journal 

Today's Special (fish, chicken, beef, and pork)

• Beef and Onions Braised in Beer (inspired by Julie & Julia) - Magnolia Days 
• Puerco Pibil (inspired by Once Upon a Time in Mexico) - From the Bookshelf 
• Slow Cooker Braised Short Ribs (inspired by Brave) - Big Bear's Wife 
• Spicy Seared Tuna with Balsamic Reduction (inspired by Big Fish) - I Run For Wine 
• الدار البيضاء Fish Tajine (inspired by Casablanca) - Maroc Mama 

Forks Over Knives (veggie-heavy dishes and sides)

• Beet Chips (inspired by Food Matters) - girlichef 
• Eggplant in Garlic Sauce (inspired by The Joy Luck Club) - Hezzi-D's Books and Cooks 
• Goat Cheese Basil Grits (inspired by Fried Green Tomatoes) - Diabetic Foodie 
• Mushroom and Asparagus Mini Quiches (inspired by Sixteen Candles) - Home Cooking Memories 
• Not So Fried Green Tomatoes (inspired by Fried Green Tomatoes) - Mama.Mommy.Mom 
• Ratatouille (inspired by Ratatouille) - Noshing With The Nolands 
• Roasted Taters with Bacon (inspired by Lord of the Rings) - Curious Cuisiniere 
• Veg Samosas (inspired by Monsoon Wedding) - My Cute Bride 

Udon (pasta and noodles)

• Better Baked Mac & Cheese (inspired by Soul Food) - What Smells So Good? 
• Big Night Timpano (inspired by Big Night) - Kimchi Mom 
• Chicken Tchoupitoulas Pasta (inspired by Last Holiday) - Gourmet Drizzles 
• Spaghetti with Meatballs and Gravy (inspired by Lady and the Tramp) - Juanita's Cocina 
• Spicy Sichuan Noodles (inspired by Eat Drink Man Woman) - Food Lust People Love 

Just Desserts (sweet treats)

• (Gluten Free) Orange Soda Pound Cake (inspired by Joe Vs The Volcano) - Blueberries and Blessings 
• Chocolate Almond Torte with Raspberries (inspired by Chocolat) - Vintage Kitchen 
• Chocolate Dipped Almond Coconut Bars (inspired by Charlie and the Chocolate Factory) - Kudos Kitchen By Renee 
• Fantasia Cakes (inspired by Disney's Fantasia) - NinjaBaking. com 
• French Macarons (inspired by Marie Antoinette) - Happy Baking Days 
• Gluten-Free Chocolate Chip Cookie Pie (inspired by Life of Pi) - No One Likes Crumbley Cookies 
• Golden Ticket Peanut Butter-Pretzel Truffles (inspired by Willy Wonka and the Chocolate Factory) - Weekend Gourmet 
• Iocane-Dusted Brownies of Unusual Size (BOUS') (inspired by The Princess Bride) - The Cooking Actress 
• Minny's Chocolate Pie (inspired by The Help) - Daily Dish Recipes 
• Pao de Lo | Portuguese Bundt Sponge Cake (inspired by My Big Fat Greek Wedding) - Family Foodie 
• Peach and Berry Cobbler (inspired by Soul Food) - The Lovely Pantry 
• Pistachio and Cherry Cannoli Cups (inspired by The Godfather) - Peanut Butter and Peppers 
• The Best Chocolate Cake (inspired by Chocolat) - The Foodie Army Wife 

Bottle Shock (beverages)

• Grapefruit Flirtini (inspired by Sex and the City) - Ruffles & Truffles 
• Raspberry Cordial (inspired by Anne of Green Gables) - NeighborFood 
• Wines To Pair With #SundaySupper Movie-Inspired Recipes (inspired by Sideways) - ENOFYLZ Wine Blog 

I'd love to hear about some of your favorite Movie-Inspired recipes! Feel free to leave links and/or recipes in the comments. Also, please join us for our live twitter chat tonight at 7pm (Eastern) using the#SundaySupper hashtag, and check out the Sunday Supper board on Pinterest.

SPECIAL ANNOUNCEMENT: Coming to Orlando July 19-21, the first annual Food and Wine Conference sponsored by #SundaySupper. Visit the website to learn more and join in on the fun.