Have you ever been asked by your partner and loved ones the same question over and over again, “what are we going to have for dinner?” The usual response is “don’t know, darling” or “should we go out?” or better still “how about you cook!”
Well, tonight’s dinner menu which I could not resist is a lovely temptation of fresh Tasmanian scallops in season at the moment. I bought about 500gm from a local fish market at lunch time (excuse to get out of the office), some fresh ginger, garlic, spring onions. I still have some fresh red and yellow chillies from my garden. This is a very simple dish to cook. It tastes delicious with a nice scallop’s flavour in the sauce. When you bite on the scallops, it should explode in your mouth. The dish has to be eaten as soon as it is cooked and do not overcooked the scallops. They should only take a couple of minutes to cook.
To prepare the dish, first chopped the garlic and ginger finely, sliced the chillies and spring onion. Set aside.
To cook the dish, heat up some cooking oil in a wok (or frying pan). When the oil is hot, tossed in the garlic and ginger and fry them until you can smell a beautiful aroma. Tossed in the scallops, chillies and spring onions. Flavour with oyster sauce, chinese cooking wine and seasoned with a bit of salt and sugar (to taste).
My second dish for the dinner is a vegetarian dish – a combination of spiced eggplant and zucchini served with cauliflower and broccoli puree.
Reb helped me with the puree. We used whatever leftover vegetables in our fridge compartment drawers – cauliflower, broccoli, zucchini, eggplant. It is easy to prepare and simple meal to cook in less than 20 minutes.
To prepare, chopped all the vegetables and set aside. Finely chopped some garlic, spring onions and spanish onions (white section).
To cook the puree, steamed the broccoli and cauliflower. When cook and soft, put the veg (do the cauliflower and broccoli separately) in a food processor, mixed some cream, butter and seasoned with salt.
To cook the eggplant and zucchini, heat some cooking oil in a wok, tossed in the garlic, then the spring onions. Fry quickly until fragrant, then tossed in the eggplant and zucchini, followed by spanish onions. To flavour the sauce, put in some dark soya sauce, oyster sauce, caramelised dark sauce and sambal oelek (optional if you prefer it spicy). Seasoned with a bit of sugar.