DAY TWENTY-NINE
A new Whole30 challenge for me: Dinner Party. Thank goodness it’s only one couple, but when you’re on an extreme diet and have company for dinner, you don’t want them to feel like they’re on a diet too. This menu made sure they didn’t leave the table unsatisfied.
Typical me, I got so wrapped up in the moment I forgot to take photos with the exception of one dish. Sad moment, because the food was really good!
SEARED SCALLOPS WITH CHORIZO OVER ROASTED CORN AND RED PEPPER
This was SO delicious. I will definitely be making it again, so I can taste the corn too!
Serves 4
Ingredients:
8 large sea scallops
1/2 teaspoon paprika
1/2 teaspoon cumin
2 hot chorizo sausages, sliced
10 ounces fresh corn (because corn isn’t in season, I used Stahlbush Island Farms frozen non-GMO corn)
2 tablespoons mayonnaise
1/2 teaspoon cayenne pepper
1/2 red bell pepper
1 handful cilantro, chopped
salt and freshly ground pepper to taste
Preparation: Blend 1/2 cup of the corn with the mayonnaise and cayenne and set aside.
In a small skillet, cook the remaining corn with the red pepper over medium heat until the pepper is soft and fragrant, about 10 minutes. Just before serving, add the cilantro and blended corn and mayo mixture, heat through and stir to combine.
Slice the chorizo into slices and sear in a not skillet until almost crisp on both sides, set aside on a paper towel-lined plate.
In a small bowl, add the paprika, cumin, salt and freshly ground black pepper to taste, stir to combine. Dip each scallop into the spice mixture, coating the surface before searing the scallops in a skillet over high heat about 1 minute on each side (depending upon the size of the scallop)
To serve, use a long rectangular plate, drag the corn mixture across the plate in a thick line and top with a row of the seared scallops alternating with slices of chorizo.
BLOOD ORANGE ALBACORE TUNA CARPACCIO
Recipe slightly adapted from Hello My Dumpling
She recommends Barramundi and I do believe, a mild white fish or even ahi tuna may have worked better than the albacore, but it was delish!
Serves 4-6
Ingredients:
1-2 Thai chilies, minced
1 shallot, thinly sliced
4 teaspoons blood orange juice
2 teaspoons lime juice
3 tablespoons rose wine (omit for Whole30 and add extra lime and blood orange juice)
1 teaspoon fish sauce
3/4 to 1 pound albacore tuna, thinly sliced
2 blood oranges, supremed
extra virgin olive oil
mint, basil, and cilantro for garnish
Preparation: Combine all of the ingredients except for the olive oil and herbs, mix well to coat the fish and allow to marinate in the fridge for 30 minutes. Plate the orange segments on a serving platter, top with the marinated albacore tuna and drizzle with extra virgin olive oil. Garnish with freshly chopped herbs and enjoy.
GARLIC, HERB ROASTED PACIFIC SALMON FILET WITH GARLIC SMASHED POTATOES AND PUREED BROCCOLI WITH CHIOGGA BEETS
Serves 6-8 (depending upon size of salmon filet)
This is THE recipe that I use for salmon, always. It has never failed, it takes 12 minutes to cook and the flavour is incredible. Note: I substituted ghee and extra virgin olive oil for the butter and don’t skimp on the garlic!
Table Without Borders 