CBS2-Header-Logo WFAN 1010WINS WCBS tiny WLNYLogo

News

Cook Yourself Sexy: Skinny Pan Seared Scallops

10.26 Cook yourself sexy 2

TRI-STATE NEWS HEADLINES

From our newsroom to your inbox weekday mornings at 9AM.
Sign Up
Best NYC Pizza

NEW YORK (CBSNewYork) – She’s a former model, turned chef, and now Candice Kumai is giving us some tips on how to cook yourself sexy.

Kumai’s recipes are loaded with nutrients and they’re free of all processed ingredients.

She hit The Couch to show us how to make pan seared scallops in creamy balsamic sauce.

Full of vitamin B12, zinc, selenium and lean protein, Kumai says scallops may be nature’s perfect mollusk. No heavy cream here, just a simple swap for evaporated milk that will keep you (and your skinny jeans) happy.

RECIPE:

Makes 6 servings

3 tablespoons butter, divided
2 shallots, thinly sliced, preferably on a mandoline
2 garlic cloves, smashed
1/4 cup reduced-sodium soy sauce
1/3 cup balsamic vinegar
1 can (12 ounces) low-fat evaporated milk
1 (16-ounce) package linguine
1 pound scallops, cleaned, beards removed
Sea salt to taste
2 cups arugula
1/4 cup crushed hazelnuts (optional)

1 In a medium saucepan over medium heat, add 1 tablespoon of the butter and sweat the shallots for approximately 5 minutes. Add the garlic and continue to cook until brown, approximately 2 to 3 minutes.

2 Add the soy sauce and balsamic vinegar to the pan and simmer over medium heat for a few minutes. Turn off the heat. Add 1 tablespoon of butter and stir until fully emulsified. Using a fine sieve, strain the sauce, discarding the shallots and garlic. Set aside to cool.

3 In a small saucepan over medium heat, add the evaporated milk and reduce it by half. Remove from the heat. Cool slightly. While the evaporated milk is reducing, cook the linguine as directed on the package. Strain, shock with cold water, and set aside.

4 In a medium saute pan or cast-iron skillet over medium-high heat, add the remaining tablespoon of butter and the scallops. Cook them in the hot pan for approximately 2 to 3 minutes on each side.

5 To finish the sauce, combine the reduced evaporated milk with the balsamic/soy sauce mixture. Whisk to combine, and season with sea salt.

6 Lightly toss the linguine in the balsamic sauce, and toss in the arugula. Top with the crushed hazelnuts, and finally, the pan-seared scallops.

PER SERVING: 485 calories, 8 g fat (5 g saturated), 28 g protein, 2 g fiber, 12 g sugars, 839 mg sodium, 70 g carbohydrates