Seared Sea Scallops with Coconut, Browned Butter, Butternut Squash Purée

20140208-195335.jpgHappy belated Valentine’s Day!! ❤

Words cannot describe my excitement, when, after an entire life believing I was allergic to all seafood, I found that I can in fact legally eat scallops, clams, and tuna. A random trio to be sure… But legal seafood nonetheless! As excited as I was, it took me months to get up the courage to put my body to the test. Scallops were the first I tried. How strange and exciting and forbidden to have the seafood flavor in my mouth, but experience no allergic reaction! The first scallops I tried were seared with crispy edges on the outside and tender and buttery on the inside. I ate them out at restaurants three times, and I was absolutely hooked.

When I began to think of my addition to Angie’s Fiesta Friday blog party (yes, I know I’m a little late with this post) I knew that it was time to try my hand at making scallops at home. Not only were they healthy and delicious, but a very romantic meal 🙂 I knew my creation had to have scallops seared with crispy edges and paired with something smooth and slightly sweet. I started with the idea of butternut squash, and made this creation up as I went. Continue reading

Advertisements

Chicken Curry with Butternut Squash Curry Sauce and Lime Rice

20140121-162127.jpgI love curried food. Vegetables, meats, rice… I love all of it. Unfortunately, most curry sauces use tomatoes, potatoes, and/or carrots, which are all on my allergy list. This month, however, I vowed that I was going to make and enjoy chicken curry that was allergen-free. I created this recipe last week, and can I just say, I am beyond thrilled at the result! This chicken curry is easily on par with what I used to enjoy before discovering my allergies.

Now it is true that things taste better when you know the thought and work that went into making them, and I have been deprived for so long, I was just so happy to taste these flavors again. So I recognize that my opinion is probably biased! But you try it and let me know what you think!

Like most of my recipes, you don’t have to be allergic to certain foods to make this, and it’s not lacking any flavor just because they are made without “normal” ingredients. The chicken is juicy and tender and the sauce is creamy and uber flavorful! Lime rice is truly the perfect accompaniment; so much better than plain old normal rice! (I didn’t have any, but some fresh cilantro would be delicious to add to the rice! If you go this route, add it after cooking the rice.) And an additional plus, all of these ingredients are good for you! The butternut squash sauce is a great way to sneak in extra vegetables.

Please forgive me for the lack of photos below; I made this dish on the fly. And although it’s not beautiful, it sure tastes fantastic. I hope you enjoy this dish just as much as I do!

Chicken Curry with Butternut Squash Curry Sauce and Lime Rice

  • Servings: 4-5
  • Difficulty: easy
  • Print

For the chicken:
6 boneless, skinless chicken thighs
1 tbs. olive oil
1 tbs. curry
2 tsp. coriander
salt and ground black pepper

For the sauce:
1 1/2 c. butternut squash, cubed (how to peel and cut butternut squash here)
1 c. water
4 leaves fresh basil, roughly chopped
1 tbs. curry
1 tsp. paprika
1/2 tsp. chili powder
salt and ground black pepper
1/2 c. plain greek yogurt

For the rice:
1 1/2 c. jasmine rice
3 c. water
1 lime, juice and zest

In a large pan, heat the olive oil until it’s shimmery. When the oil is hot, add the chicken thighs to the pan on at a time. Sprinkle the curry and coriander over the meat, and season with sea salt and ground black pepper. Don’t worry about the seasonings being too even or pretty because we’re going to chop these babies up later. Cook the chicken for about 15 minutes on each side.

20140121-162114.jpg

While the chicken is cooking, in a medium sized pot add all of the ingredients for the sauce, except the Greek yogurt. On low heat, cook the ingredients until the butternut squash is soft and can easily be pierced with a fork. Let it cool for about 15 minutes. After 15 minutes, add the ingredients to a blender or food processor and pulse a few times. I wanted my sauce to be smooth with a few chunks, but you can blend yours as much or as little as you want.

Once your chicken is done cooking, turn off the stove and remove the chicken from the pan. Cut the thighs into bite sized chunks and add the pieces to a large bowl. Spoon the butternut squash sauce over the chicken pieces and add the plain Greek yogurt. Stir gently until the chicken is thoroughly coated.

For the rice: In a medium sized pot, add the rice and water. Cook on medium high heat until it reaches a boil. Then turn down the heat to medium low and cook for 15-20 minutes, or until the rice has absorbed all the water and is soft and fluffy. Remove from heat. Squeeze the lime juice into the rice and stir in the lime zest.

Serve the chicken over the rice and enjoy!

20140121-162120.jpg

How to Cook Butternut Squash

Butternut squash is an inexpensive, delicious, vitamin-filled winter vegetable, best enjoyed roasted (as many other winter veggies). However, this vegetable may seem a bit intimidating to tackle if it is bought whole. But this should never keep you from enjoying its goodness!

Below are step-by-step instructions with pictures to peel, cut, and roast butternut squash. Soon to come, a recipe featuring roasted butternut squash!

1. Preheat the oven to 425 degrees F. Peel your butternut squash with a peeler or paring knife. Cut off the top and bottom and cut the whole squash in half.

20140107-221001.jpg

      2. With a metal spoon, scrape out the stringy insides and seeds in the bulb part of the squash.

butternut coll      3. Place the flat side of the squash down on your cutting board and cut slices or “rings” about 3/4″ across. Then cut your slices into square chunks.

Note: I only used half the squash to make about 5 servings. If you are making it for a large group, use the whole squash. Otherwise, lightly spray a baking sheet, lay the squash cubes in a single layer on it, and freeze. Once the cubes are frozen, store them in a Ziplock bag in the freezer.

20140107-221024.jpg     4. In a large bowl, add the butternut squash cubes, 1 1/2 tbl. olive oil, 1 tsp. sea salt, 1/4 tsp. ground black pepper, and 1-2 tbl. brown sugar. Add any additional seasonings you like (fresh thyme, paprika, cinnamon, and sage are all great to try with butternut squash. Not necessarily all at once though!) and stir to coat. Spread in an even layer on a foil covered baking sheet.

20140107-221032.jpg     5. Roast at 425 degrees for approximately 25-35 minutes.

Enjoy as a delicious side, and stay tuned for butternut squash featured in curry!butternut r