Tuesday, July 03, 2007

Mike's "Skallop" Cilantro-Coconut Pasta

Mike on the PPK Forums sent me this recipe a long while ago. I altered it just slightly, so I will post my version. This makes a large amount, probably 6 good-sized servings. We all know pasta is better the next day! This is a very freestlye recipe, as much is not specifically measured and you can add whatever seasonings you wish.

1 can coconut milk
1/4 c olive oil, or a mixture of oil/broth, or omit
3 cloves garlic, rough chopped
Couple handfuls or 1 bunch cilantro**
Chili Sambal sauce, to taste (start out with 1 tsp. and work up)
3-4 sugar-cube size chunks ginger, cut up
1/2 sheet nori seaweed, chopped*

**If you hate cilantro, consider using green onion, spinach, roasted red pepper or any other vegetable. Play around with it!
*Use nori only if you want the "sea" flavour. If not using Skallops, you may want to omit it.

*1 can Worthington "Skallops" OR 1 1/4 lb pressed tofu OR seitan, cut into small-ish chunks
*soy sauce
*lemon juice (from 1-2 lemons below)
*fresh grated ginger

Skallop Coating:
1/2 sheet nori, cut up (use scissors, very easy!)
Flour to coat
Few Good Shakes Old Bay seasoning
1-2 Lemons for cooking (will be explained)

1 box (16 oz) Angel Hair Pasta


Marinate Skallops in marinade mixture (soy sauce,lemon juice, ginger) for 20 minutes. They do not have to be submerged, just keep them wet.

Blend sauce ingredients in blender. Set aside.

Heat some oil in a skillet, coat Skallops in flour/spice/nori mixture, and saute. You may have to do this in 2 batches to not overcrowd. Add juice from 1/2 lemon and flip over/stir when golden brown. (If doing 2 batches, make sure not to use juice from 1/2 lemon in *each* batch unless you really want a lemony flavour).
Keep Skallops moving and let both sides cook. If necessary, deglaze pan with lemon juice or white wine. Add more oil as necessary.

Meanwhile, cook and drain pasta.

Pour liquid from blender into hot skillet or pan. Make sure this is a large pan! You can add:
*Tomato (I used 1 cup but could have easily used 2)
*Few pinches turmeric
*Few pinches coriander

When liquid starts to bubble, add pasta and evenly coat pasta in sauce. At this point, you can add more seasoning: soy sauce, lemon juice, salt, pepper, cayenne pepper, etc. Anything you want.

Plate noodles, top with cooked Skallops and garnish.


Vegetation said...

This looks fantastic! I'm putting it on next weeks grocery list for sure.

Ariell said...

thanks for the link to the "skallops." i used to love scallops and never imagined there being a vegan alternative. looks amazing as usual.

movermyer said...

I grew up eating Skallops, and this inspired me to use them with Thai flavors. I added a thai sauce base to the dish (fish sauce + lime + sugar + red pepper) and it turned out great. Thanks!