Trouble With Toast

Publix Apron’s Simple Meals: Take Three | April 14, 2009

“Mediterranean Scallops and Artichoke-Mushroom Pasta”–it sounded like the perfect recipe.  Found on a Publix Apron’s Simple Meal card (and here), I decided to round out my taste test with this seafood dish, since the other two focused on pork.  In terms of modifications, I think the recipe as written intended for the scallops and the pasta to be separate components of the meal, but I ended up just throwing everything together in combination.  I also sauteed the mushrooms in a separate pan and adding them to my dish at the end, since my fiance is anti-fungus.

The finished product was just fine, and it’s certainly healthy (due to all the yummy veggies), but it just seemed kind of meh compared to the previous two dishes.  The scallops were tasty, but they were a bit smaller than I’d prefer, and I found them to be a tad tough.  The veggies were fresh and the flavors were nice, but I feel like maybe there was just too much going on.  Ah, well–two out of three ain’t bad.

  • 2 medium yellow squash (rinsed)
    2 small zucchini (rinsed)
    2 plum tomatoes (rinsed)
    ¼ cup white wine
    3 tablespoons extra-virgin olive oil, divided
    ½ teaspoon kosher salt, divided
    ¼ teaspoon pepper, divided
    12 oz sea scallops

Preheat broiler. Remove ends from squash and zucchini; cut both into ¼-inch-thick slices (1 ½ cups each). Cut tomatoes into ¼-inch-thick slices; place all in medium bowl. Add wine, 2 tablespoons of the olive oil, Italian seasoning, ¼ teaspoon of the salt, and 1/8 teaspoon of the pepper; toss until blended. Arrange vegetables in an even layer in metal roasting pan; pour remaining oil mixture over vegetables.  Combine in second medium bowl, scallops, and remaining each 1 tablespoon olive oil, ¼ teaspoon salt, 1/8 teaspoon pepper until evenly coated. Arrange scallops on top of vegetables. Broil 8-10 minutes or just until scallops are opaque and firm, and beginning to brown on top.  Remove from oven; spread scampi sauce over top of scallops. Toss to coat vegetables and scallops; serve immediately.

  • 1 small red bell pepper (rinsed)
    2 tablespoons extra-virgin olive oil
    4 ounces pre-sliced baby portabella mushrooms (rinsed)
    1 (14-ounce) can quartered artichoke hearts (drained)
    1 ½ cups water
    ¼ cup white wine
    1 (4.6-ounce) box Italian herb pasta mix
    3 tablespoons grated Parmesan cheese

Preheat large sauté pan on medium-high 2-3 minutes. Cut pepper in half; remove seeds and membranes. Cut pepper into thin strips. Place oil in pan; swirl to coat. Add peppers and mushrooms; cook 2-3 minutes, stirring often, or until vegetables begin to soften. Stir in artichokes, water, wine, and contents of seasoning packet (from pasta mix). Bring to a boil. Stir in pasta; cover and reduce heat to medium-low. Cook 8-12 minutes, stirring occasionally, or until pasta is tender. Sprinkle with cheese and serve.




  1. Scallops and zucchini seem like a bit of an odd pairing to me, but everything deserves a shot.

    Comment by Lemmonex — April 14, 2009 @ 12:51 pm

  2. Yeah, it didn’t work as well as I would have hoped. I think I’ll stick with seared scallops from now on.

    Comment by bettyjoan — April 14, 2009 @ 3:43 pm

  3. If you and your fiance have a grill, you may want to consider cutting your veggies (squash, zucchini, onions, peppers) in 1/8 discs and chunks, marinating overnight and then cooking over an open flame for twenty to twenty five minutes.

    The same can work with your sea scallops. Probably about two minutes on each side until a nice brown crust and pretty white color.

    Both work well together, but highly recommend cooking separately.

    Comment by Demetrius — April 14, 2009 @ 4:42 pm

  4. I only wish we had a grill! All I have is an indoor grill pan, and it doesn’t work for much other than meat. I agree that grilling would work fabulously for the veggies in this dish.

    Comment by bettyjoan — April 14, 2009 @ 9:05 pm

  5. There just may be too much going on here. Great ingredients, but maybe there are too many competing flavors.

    Comment by Barbara — April 15, 2009 @ 1:31 am

  6. Barbara, I think that’s exactly right. Oh, well–they can’t all be winners!

    Comment by bettyjoan — April 15, 2009 @ 12:29 pm

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