This time round the second weekend in February had some claustrophobic grey cloud and wet snow.
This weekend though had one important difference as I was heading out to see one of the few people who can tempt me out of the confines of my warm house on a mid-February Saturday night like this.
To fortify myself for the forthcoming bus journey and couple of delicious pints I decided to cook some Scallops with Avocado Pear Salsa and a side of Broccoli.
On the player was the second instalment of Frank Zappa's memorable six part "You Can't Do that on Stage Anymore" collection. This two-disc second volume covers an entire concert that he and his band delivered in Helsinki in 1974. It is an enjoyable and typical example of the high quality of Zappa's concerts during this period; as it's interspersed with great melodies, soaring guitar solos, Zappa's unique comic timing, dance-offs involving audience members and great playing.
I filled up the bottom of the steamer with water and then cut up the broccoli into small heads and put it in the steamer to steam for twenty minutes until it was soft but not so overcooked as to lose its flavour.
In the meantime I prepared the salsa. The key ingredient was the avocado pear which, according to the label at the local fruit and vegetable shop, was imported all the way from Israel. I cut the wooden stem off the pear and peeled the skin from it to find the flesh was just like that of a standard Avocado. I separated the flesh from the stone and then cubed it. I also sliced up three Spring Onions to add to the mixture. I took a tablespoon of Dried Coriander and mixed it with the Avocado flesh, Spring Onions and the juice of one Lime to create the Salsa, which I left to one side in a bowl while I dealt with the Scallops.
I defrosted ten ounces of Scallops by putting them in a colander and rinsing them thoroughly in water. Then I took two ounces of Margarine and melted them in a frying pan before adding the Scallops and frying them for eight minutes. I turned them regularly as I fried them and when they were ready I poured them onto a plate with the melted Margarine, Salsa and Broccoli.
The fresh taste of the Broccoli coupled with the rich protein of the Scallops and exotic taste of the Salsa was just what was needed to give me the energy for the trip to the pub. This was definitely a dish laced with superfoods to push away late winter lethargy It was then followed by a lovely trip to the pub with great company- those mid-February weekends are not so tough after all.
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| Health Food that looks good and tastes even better. |
