Last night’s dinner

There’s the pie just waiting for eaters. We enjoyed the chicken though so much that not a tonne of pie was eaten and we’ll have to finish it today. 😛

Tonight’s dinner

We’re going to have something light and I need another excuse to take Madison for yet another walk so off to Merivale fish market we go. I’m thinking scallops.


Here I have combined a healthy trio of fish, monounsaturated extra virgin olive oil and blueberries for a tasty and nutritious main course.

¼ cup Colavita Extra Virgin Olive Oil
1 pound bay scallops or sea scallops, cut into quarters
1 pint (2 cups) fresh or frozen blueberries
½ cup red onions, chopped fine
2 tablespoons orange marmalade
2 tablespoons balsamic vinegar
1 teaspoon orange peel
½ teaspoon ground ginger
½ teaspoon ground coriander
¼ teaspoon crushed red pepper
Freshly ground black pepper
¼ cup chopped fresh Italian parsley

Serves 4

Heat the Colavita Extra Virgin Olive Oil in a large skillet over moderately high heat, add scallops and sauté lightly until opaque; do not overcook. When cooked, transfer scallops to warmed serving platter and keep warm. To the same skillet add blueberries, onions, marmalade, balsamic vinegar, orange peel, ginger, coriander, red and black peppers. Stir over medium heat until thickened, about 4-5 minutes. Spoon over scallops and sprinkle with parsley.