Bay Scallops and Shrimp Cooked with Bacon

I was hungry on Friday and wanted something quick and easy to cook so I can get my grub on.  I stopped at MOM’s on the way home with the kids and picked up a london broil.  I headed on over to the seafood section because that’s where the kids like to go when they abandon me.  There are tanks over there with live shrimp, crab, and oysters that they enjoy looking at.  Nearby is an assortment of fish and other seafood, and I happened to notice that the shrimp was already peeled and de-veined and I thought, “SCORE!!”  Having them already cleaned saves me the time and trouble of doing that all myself.  I got me a 1/2 pound of shrimp and a 1/2 pound of bay scallops.

I also grabbed a pack of bacon, assorted fruit and vegetables and we made our way home.  Below is my really easy and quick to cook recipe.  I didn’t season the dish because the bacon and its grease is my flavoring.  Oh I’m sure you can season it if you want, and that is entirely up to you.  I think some fresh herbs would really make this dish pop.  Perhaps some basil?  Maybe some green onions?  When I had finally gotten home to make this dish I was already super hungry.  I also don’t have fresh herbs on hand at home so yeah.  Anyhoo…  I hope you enjoy it!




1/2 pound of shrimp (peeled and de-veined)

1/2 pound of bay scallops

1/4 pound of bacon (diced)



1.  Grab your frying pan and heat it on medium to medium high heat.  Add diced bacon and brown them up.  Should be about 5 minutes.

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2.  Add scallops and shrimp.  This part shouldn’t take long.  When the shrimp is pink, and the scallops flake when you stick a fork in them, it’s done.

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3.  Now you can drain the bacon fat or you can keep it.  Entirely up to you.


I served this as a side to my steak, which I smashed (Golly SMASH!!) with a meat hammer, and seasoned with garlic/onion powder, parsley flakes and montreal seasoning.  Using the same pan I cooked the appetizer in, I turned the heat to high, threw the meat on, added 4 tablespoons of butter and seared for 1 minute on each side.  POW!!  Dinner is served!!  Oh I also had a side of baked sweet potato, which is not pictured.  🙂

Grilled Halibut served with a Purple Yam/Bell Pepper/Macadamia Puree

My boyfriend and I made this dish last night and it put us into a food coma.


Grilled Halibut served with a Purple Yam/Bell Pepper/Macadamia Puree

I have been thinking about renaming dishes to something that would be shorter to say.  This is quite a mouthful.  Anyhoo… We started on the marinade for the Halibut first.  Please note that while cooking I do not make a habit of measuring things out.  I kind of just eyeball it.  The measurements below are guesstimates.  Please use your best judgment.  Recipes are below…

Grilled Halibut


2 Halibut filets (1 pound)

3-4 tablespoons Extra Virgin Olive Oil (EVOO)

1/2 lemon (You’re gonna squeeze the juice out)

2-3 cloves of garlic (chopped/minced)

Salt and Pepper to Taste


1.  Place all ingredients except the lemon juice in a bowl or plate.  (Don’t worry…  you’ll use the lemon a little later.) Toss the fish so that it’s covered all over.  Let sit for about an hour or so.

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2.  After the wait, fire up the grill.  You want it to be medium high.

3.  While the grill is getting to the correct temperature you can go ahead and squeeze that lemon juice out over your fish.  (I put it on now so that the acid doesn’t cook the fish while it’s in the marinade.)

4.  Place the fish on the grill skin side down and let cook for 5-6 minutes.  Use a spatula to flip it over and cook for another 5-6 minutes.  You will know that the fish is cooked when the meat flakes easily with a fork.

Notes:  You can also pan sear the fish using butter (REAL butter not that fakey butter) or coconut oil (don’t use vegetable or canola oil.  Those are bad for you!) and it will cook at medium high heat for 5-6 minutes on each side. You can also bake it at 450 degrees F for 8-10 minutes.

Purple Puree (I definitely need a better name for this.  Any ideas?)


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2 small – medium Purple Yams/Sweet Potato (I think it was about a pound)

1 small white onion (chopped)

4-5 cloves of garlic (chopped)

2 Red Bell Peppers (Tops cut off, seeded and chopped)

2-3 tablespoons of coconut oil

1/3 cup of roasted unsalted macadamia nuts

4 tablespoons of butter

1-2 tablespoons of parsley (chopped)

Salt and Pepper to taste


1.  Wash your purple root, peel it and chop it up.  Throw it in a pot and cover it with water.  Turn the heat to high and let it boil.  It’s done when you can stick a fork in them easily.  Drain the water.

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2.  While you wait for the purple stuff get a pan and heat it to medium/medium high heat and let your coconut oil get warm.  If you haven’t already prepped your veggies you can use the heat up time to do so.

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3.  Throw the onion in the pan and cook til they are nice and golden.  Add bell pepper and cook for 3-5 minutes.  Add garlic and cook for 2-3 minutes.  Add parsley and cook for 1 minute.  Add as much salt and pepper to your taste.

4.  So by now the purple stuff is cooked and the other veggies have been sauteed nicely.  Grab a food processor and throw everything in.  (Purple stuff, veggies, macadamia nuts, and butter.)  Puree it all!  If it is too thick for your taste you can add a little milk til it is the consistency that you like.

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Notes:  I think for next time I will cook the purple yam in chicken stock or beef stock to give it a bit more flavor.  For you vegetarians out there you could even use a vegetable stock to cook it in.  

And there you have it!  Serve while everything is still hot/warm and ENJOY!

Inspired by Purple Yams…

Prepping meals.  I’ve talked about it in a previous post and I like the fact that I don’t have to think about what I’m going to eat for breakfast or lunch the next day.  It has already been prepared for me.  I thought about it ahead of time and it’s sitting in the fridge just waiting for me to take it to work.  Breakfast and lunch are good to go!  But then dinner…  Most days I know exactly what I want to eat.  I’ve thought about the different proteins that are out there.  I think about what’s in the fridge.  I will either look up a recipe on-line or I will make one up in my head.  It’s easy.  I don’t have to worry about it.  I’m good to go.

That didn’t happen last night though.  I had no idea what I wanted to eat.  Nothing sounded good.  I knew I was hungry or at least on the verge of getting hungry because I had just finished a back and shoulders work out at the gym.  What to eat?  A friend of mine sent me a text of what she had made for dinner and the picture looked good at first glance, but I felt like I had to make something way more epic.  But what?  On the way back home, my boyfriend and I stopped at a store called Sprouts to pick up some milk.  I wandered the protein section, which had a very lousy selection, and wasn’t inspired with anything that was there.  They had Bison, Elk, and Wild Boar, but they were ground meat and I wasn’t feeling it.  We decided to go to Whole Foods to see what they had there, but first I did a little wandering in the produce section.  That’s where inspiration hit!  I found this:

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Purple Sweet Potato or Purple Yam or what I normally call it:   Ube.  I’ve had it before, but usually in Filipino desserts such as cake or ice cream.  I’ve also had it cut up like french fries and oven baked with a little coconut oil and salt, but when I saw these in the store I was inspired to puree them and serve them as a side to some kind of fish.  I got my google on earlier and found that there are two types of purple yam.  There’s the one pictured above which has the darker skin and isn’t readily available in the US except for maybe some Asian/Oriental markets.  This particular yam grows on a vine above ground.  The second one has a lighter skin and grows underground.  It’s similar to the lighter sweet potato, but when you cut it open you’ll see the vibrant purple.  Both are Paleo friendly, high in potassium, fiber, vitamin C, etc.  In short, they’re good for you.  Boil em’, Mash em’, put em in a stew.  😛

We made our purchases and then headed to Whole Foods for the rest of the ingredients.  When we get there I  couldn’t decide if I wanted to get the Halibut or the Chilean Sea Bass.  Both are delicious, both are easy to cook, and both have great flavor.  I ended up going with the Halibut because the guy at the counter said it was fresher by three days.  SOLD!

Get back home after one more stop and dinner prep is underway.  In the end, the halibut is in a marinade of EVOO, lemon juice, salt, pepper and garlic and then grilled for 5 minutes on each side.  The puree took a bit longer to make as I added a couple of things to it.  After all was said and done, dinner was AMAZING!  Recipes can be found HERE.


It was also pretty late when we finished eating and so we promptly went to bed.  Comfy bed…  snuggling…  food coma initiated…  🙂

Curry Shrimp


Last night, after a kick ass chesticle session at Gold’s Gym with my boyfriend and our fabulous friend Steven, it was time to figure out what to eat for dinner.  We normally eat some kind of land animal, which is fine and dandy, but I figured we should change it up and get our seafood on.  What did we come up with?

Curry Shrimp!

This Paleo friendly dish is super easy and not all that long to make.  I believe it took about 30-35 minutes.  What I would change the next time I make this dish is to reduce the sauce down a bit more and then clean the shrimp completely.  I’m Asian and I have no problem with leaving that vein in the back there, but by leaving it there it can taste a little gritty.

Here’s the recipe… Oh, please keep in mind that most of these measurements are guesstimates.  I normally just throw it in the pan as I’m cooking.  Baking is a whole nother story.  I measure things out properly when baking.


2 pounds of wild caught shrimp (peeled and de-veined)

About a 1/4 cup of Coconut Oil

1 large yellow onion chopped

4-5 cloves of garlic minced

1-2 tablespoons of minced fresh ginger

1/4 cup of chopped fresh cilantro

1 – 15 oz can of diced tomatoes, drained (or if you have fresh tomatoes EVEN BETTER!  Use about a pound, seed it and dice it all up.)

1-2 tablespoons of Curry Powder (Depending on your taste.  You can also use Coriander)

1 1/4 tsp of salt

1/4 tsp of Ground Cumin and Ground Cinnamon

1/8 tsp of Cayenne and Turmeric

2 – 15 oz. cans of unsweetened coconut milk

1/2 cup of water

Lime (optional)


Heat up the coconut oil in a pot or pan over medium high heat.  Once at the right temperature, put in the onions and sautee (stirring every so often) for about 5 minutes.  Add the garlic and ginger and cook for another 2 minutes, again…  stirring every so often.  Add your spices, except for the salt and stir/cook for 30 seconds.  Add water, coconut milk and salt.  Turn heat to high and bring it to a boil.  Once it’s boiling, turn heat down so that the sauce is at a nice simmer and let it reduce down for about 5-10 minutes.  Add shrimp and cook for 3-5 minutes.  Take your cookware off the heat, add the cilantro and stir it in.


Now if you want, you can serve this up in a bowl and squeeze a bit of lime in the dish, but that’s entirely up to you.  Since the boyfriend and I are on the Paleo Lifestyle we do not eat rice, but I imagine this would taste good with a side of some coconut milk rice, garlic rice, or even some sourdough which you could dip into the sauce.  ENJOY!