scallop salad with fresh corn and pomegranate

September 13th, 2019 · 10 Comments

This month, I’m doing something especially fun with my food posts — I’ve partnered with Noritake China to create some dishes beautiful enough to live up to their gorgeous china! 

For my first dish, I created this scallop salad full of colorful, fresh ingredients.  Scallops are a personal favorite of mine — more delicate than shrimp, and more bite-size than a full fish fillet.  I can hardly ever resist them on a menu.  And the craziest part?  I made these in our toaster oven — just a slow bake and a quick broil, and you have all the flavor with exactly zero mess.

To bring out the deep brown tone in the Colorwave place setting, I wanted some bright, vibrant ingredients in this salad — crisp, hand-torn romaine, fresh corn, bright green chives, and juicy pomegranate seeds.  Can you think of a better combo? 

So what do you guys think?  What would you pair with this place setting?  I can’t wait to show you the other recipes I have lined up!

For step-by-step photos of how to prepare this recipe, check out Noritake’s Facebook page!  And if a pattern catches your eye, use the coupon code SUGARLAWS for 10% off the merchandise in your cart on the Noritake website!

Scallop Salad with Fresh Corn and Pomegranate

INGREDIENTS
8 large sea scallops
1 ear corn, husked
2 tbsp pomegranate seeds
1 tbsp chopped chives
10 large leaves of romaine lettuce
4 tbsp extra virgin olive oil
2 tbsp red wine vinegar
1/4 cup grated Parmesan cheese
Additional olive oil, ground pepper and sea salt, for scallops

DIRECTIONS

Heat a pot of boiling water and cook corn cobs for approximately 7-8 minutes, or until they are brightly colored and tender.  Remove from water and slice kernels from cob (I find corn is easier to cut when you cut the cob in half first, and then rest the cut end on a surface and cut vertically).  Reserve.

Preheat oven to 400 degrees.  Brush scallops with olive oil and sprinkle with olive oil and sea salt.  Bake for approximately ten minutes at 400 degrees, and then broil at 500 degrees for one minute.

While the scallops are cooking, tear the romaine into bite-size pieces by hand.  Combine the romaine, corn, chives, Parmesan, olive oil and vinegar into a bowl and toss together. 

Divide the salad into two bowls, and arrange the cooked sea scallops so that there are four in each bowl.  Sprinkle with pomegranate seeds and serve.

Serves two.

Tags: appetizers · food · salads · side dishes · sponsored

baby bella risotto

August 12th, 2019 · 12 Comments

Almost two years ago, I posted a recipe for mushroom risotto.  It was absolutely delicious, except for one small problem: it was impossible to photograph.  (Check out the post — the only good photo I could get was of the grated parmesan cheese).

But with fall right around the corner, I couldn’t resist trying again — especially with my beautiful Noritake dishes!  And sure enough, throw risotto in a gorgeous bowl and under some great natural light, and the photos don’t turn out half bad.

I used Noritake’s ColorWave place setting in green for this dish, and I love the square pattern.  Lately I’ve been partial to more modern-feeling designs, and I love that this one is timeless but still so contemporary and chic.  For my scallop dish, I mixed two patterns (the brown and white), and I did the same thing here — the bowl is from the Kealia collection, and it pairs perfectly with the ColorWave plates. 

And remember, if this (or any other!) pattern catches your eye, use the coupon code SUGARLAWS for 10% off the merchandise in your cart on the Noritake website!

Baby Bella Risotto

INGREDIENTS
4 cups vegetable stock (substitute chicken stock if desired)
2 tbsp olive oil
2 cups short-grain brown rice
1 shallot, minced
1/2 leek, white portion only, sliced
1/2 pound baby bella mushrooms
1/2 stick butter, cut into pieces
1 cup grated Parmesan

DIRECTIONS
Over medium heat, toast rice in olive oil, stirring constantly until all the rice is coated.  Toast for 1 minute, or until grains are aromatic.  Add 1 cup of vegetable stock, the leek and shallot, and turn the heat down to a simmer.

Over the next thirty minutes, stir the risotto frequently and add more stock every time the liquid doesn’t cover the rice.  Add the mushrooms after about 20 minutes.  Taste the rice for doneness — they’re done when they’re soft and fully cooked, but not mushy.  When the rice is done cooking, remove from heat, stir in the butter and parmesan, and serve.

Serves 4.

Tags: food · main dishes · sponsored

roasted tomato tart

May 31st, 2019 · 5 Comments

There are a few items I always keep on hand, in case of guests coming over: cheese and gourmet crackers, roasted nuts and olives, and frozen puff pastry.  Because, seriously, when you have puff pastry on hand?  A beautiful tart like this is only a few minutes away.

And the genius thing is that you can make them with anything that’s in season!  Earlier this summer I was all about the asparagus — now I’m mixing it up a little with cherry tomatoes, chives, and minced shallots.  But anything from zucchini to eggplant to sliced brie and honey?  Throw them on some puff pastry, and suddenly you have a meal that’s fit for guests.

And what better way to serve it than on my Noritake platters?  This one is actually from the Evening Glow Collection, and it mixed in perfectly with my other Colorwave Graphite and Metaal place settings

If you love them as much as I do, be sure to use the coupon code SUGARLAWS on their website for 10% off any order!

Roasted Tomato Tart

INGREDIENTS
1 sheet frozen puff pastry, defrosted
1 pint cherry tomatoes, sliced in half
1 shallot, minced
2 tbsp chopped chives
1/4 cup olive oil
1/4 tsp garlic powder
1/2 cup freshly grated Parmesan
Fleur de sel
Fresh ground pepper

DIRECTIONS

Defrost the puff pastry and roll it out onto a baking sheet.  Brush with olive oil and pierce with a fork.  Sprinkle the Parmesan cheese over the puff pastry, leaving approximately a 1/2″ border around the edges.

Toss the tomatoes with olive oil, garlic powder, shallots, salt and pepper.  Sprinkle the tomatoes over the tart and then sprinkle the chives over the top.  Bake for approximately 20 minutes, or until edges are golden brown.  Allow to cool for five minutes, slice into pieces, and serve.

Tags: appetizers · food · sponsored