Bay Harbour: March 11, 2020
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PAGE 14 Wednesday <strong>March</strong> <strong>11</strong> <strong>2020</strong><br />
BAY HARBOUR<br />
Latest Canterbury news at starnews.co.nz<br />
Tasty Bites<br />
Divine date night delights<br />
• By Ian Knott<br />
These delicious date<br />
night dishes are bound to<br />
impress your significant<br />
other - or better still,<br />
spend some quality time<br />
preparing and cooking<br />
them together<br />
Seared scallops with bacon<br />
and zucchini noodles<br />
Serves 2<br />
Ingredients<br />
3 slices bacon<br />
6 jumbo scallops<br />
2 zucchinis made into noodles<br />
½ large lemon, juiced (1½ Tbsp)<br />
1 tsp lemon zest<br />
1 cups chopped tomatoes<br />
1 Tbsp fresh parsley, chopped<br />
Salt and pepper to taste<br />
Directions<br />
Place a large, heavy skillet<br />
(cast iron will be best for searing<br />
scallops) over medium heat,<br />
add bacon and cook for 3-5min<br />
on each side or until crispy but<br />
not burnt (it will add a different<br />
texture to the dish). Remove<br />
bacon and transfer to a plate lined<br />
with paper towel. Crumble or<br />
roughly chop after it’s cool.<br />
Leave bacon fat in the skillet<br />
and remove skillet from heat<br />
(about 2-3min) to cool slightly.<br />
Pat scallops dry. Right before<br />
cooking, season scallops with<br />
salt & pepper. Do it any sooner,<br />
and the salt will draw out their<br />
moisture, making them wet again,<br />
and thus preventing that delicious<br />
caramelisation.<br />
Gently, add scallops one at a<br />
time to heated skillet. Add about<br />
1 Tbsp butter to pan only if you<br />
don’t have enough bacon fat left.<br />
Scallops cook quickly and if<br />
they’re overcooked, they will<br />
become rubbery. Once they are<br />
deeply golden brown, with a<br />
caramelised exterior (2-3min<br />
max), flip them only once when<br />
they’re nicely browned. Once<br />
browned on both sides, remove<br />
them to a plate.<br />
Add zucchini noodles to the<br />
same skillet and season with salt<br />
& pepper. Let zucchini noodles<br />
cook for about 1min, flipping and<br />
stirring frequently. As the noodles<br />
cook, add in the lemon juice and<br />
zest. Also, toss in tomatoes and<br />
crumbled bacon. Continue to<br />
cook for about 2-3min.<br />
Divide zucchini noodles onto<br />
four plates, top with scallops and<br />
garnish with fresh chopped<br />
parsley. Enjoy!<br />
Espresso<br />
brownies<br />
Ingredients<br />
1 egg at room<br />
temperature<br />
¼ cup + 2 Tbsp<br />
coconut oil<br />
½ cup espresso or<br />
strong brewed coffee<br />
⅔ cup of sugar<br />
¼ cup + 1 Tbsp coconut flour<br />
¼ cup cocoa powder<br />
3 Tbsp instant coffee<br />
2 tsp vanilla essence<br />
¼ tsp sea salt<br />
3 tsp cornflour or arrowroot<br />
Directions<br />
Preheat oven to 180 deg C and<br />
prepare an 20cm square baking<br />
pan by lining it with a sheet of<br />
aluminum foil, leaving overhang on<br />
the sides to allow for easy removal.<br />
Grease the foil and set aside.<br />
Combine all ingredients in a<br />
mixing bowl using an electric<br />
mixer and add to baking pan. You<br />
can also just mix by hand.<br />
Bake for about 25-30min until<br />
center is set. Allow brownies<br />
to cool for about 20min before<br />
cutting.<br />
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