Despite seemingly not having a lot in common, after one taste you’ll agree that matcha green tea powder and scallops are worthy of being in each other’s lives forever. Here, matcha’s vegetal sweetness is a delicious complement to buttery scallops, rounded out nicely by a butternut mash.
Per serving:
Heat 2 tsp (10 mL) oil in large heavy-bottomed saucepan over medium heat. Add squash and salt. Partially cover pan and heat until squash is slightly tender, stirring occasionally, about 10 minutes. Add 1/3 cup (80 mL) water, and simmer covered until squash is very tender, about 15 minutes, adding a small amount of additional water if needed. Drain any excess water and mash squash with mustard. Season with black pepper to taste. Cover to keep warm.
Meanwhile, place coconut milk, ginger, and honey in small saucepan. Bring to a boil over high heat, reduce heat to medium and simmer uncovered until reduced and saucy, about 10 minutes. Whisk in matcha, lime zest, and vanilla until matcha has dissolved. Remove from heat and cover to keep warm.
Pat scallops dry with paper towel and season with salt and pepper. Heat 2 tsp (10 mL) oil in large skillet over medium-high. Place scallops in pan, making sure they arenu2019t touching. Allow to cook undisturbed until bottom edges are golden and they release easily, about 2 minutes. Gently flip scallops, add butter to pan, if using, and sear until browned underneath, about 1 1/2 minutes.
Serve scallops topped with matcha sauce and sprinkled with sesame seeds (if using). Serve alongside butternut mash.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.