Tag Archives: lime

Spicy Scallop Tacos with Wasabi-Lime Creme Fraiche

30 Apr

Yummy little flavour bombs. Alone, these were delectable. But in tacos? A-mazing. The creme fraiche added some cool and limey tangy-ness.


Also added some of these…


sauteed red peppers with scallions,


brown rice with tomato and cilantro,


and wasabi-lime creme fraiche,


topped with shaved cucumber and more cilantro.


I cheated and used re-fried black beans from a can and store bought tortillas. Nevertheless, a fun and healthy dinner!

Spicy Scallops:

  • medium scallops, patted dry
  • 1 tablespoon of butter
  •  1/2 tsp chili powder
  •  1 tsp cumin
  •  1 tsp garlic powder
  •  1/2 tsp ground cilantro
  •  1 tsp salt
  •  1 tsp black pepper
  •  1/2 tsp turmeric
  •  1 tsp paprika
  1. Pat dry fresh or defrosted scallops
  2. Mix spices in a small bowl
  3. Dredge scallops in spice mixture and set aside
  4. In pan, fry scallops with butter on medium-high until opaque and browned on both sides (about 2-3 minutes on each side). Make sure the pan is quite hot before adding the scallops.

Creme Fraiche:

  • 1 cup fresh sour cream
  • the juice of 3/4 of a small, fresh lime
  • black pepper (to taste)
  • salt (to taste)
  • wasabi (to taste)
  1. Mix! This recipe depends entirely on your own preferences for things like heat, sour and saltiness. Play with it to make it perfect for you! I like lots of lime and the wasabi I used was not particularly hot, so I added quite a bit.The idea of the creme fraiche is to cut the heat of the scallops, so perhaps be sparing with the wasabi, or build it slowly.

I’m thrilled to be headed to some of the greatest food cities in the world over the next few weeks including New York, Paris, Amsterdam and Berlin. So standby- more to follow!

More ribs! This time they’re honey garlic, with a side of Asian greens

22 Jan

I  made ribs again for dinner, however experimented with a different cooking technique. Instead of a dry rub,  I baked them  completely plain in about 1 inch of water for an hour and a half, then drained the water and  added the honey-garlic sauce for the last 35 minutes. These were  pork side ribs from Field Gate Organics, which I highly recommend. They turned out incredibly fall-off-the-bone tender and moist! I think I’ll prepare my ribs this way from now on. Why mess with perfection?

Honey Garlic Pork Side Ribs


  • 1/2 cup honey
  • 1/2 cup soy sauce
  • 1/2 cup tomato paste
  • 1/4 cup rice vinegar
  • 1 tsp paprika
  • black pepper
  • 4 cloves crushed garlic

Whisk together and set aside. Pour over ribs after they have been baking for 1.5 hours in the oven, covered, at 350. Continue to bake for another 30-45 minutes, basting occasionally.

For the greens I steamed broccoli, kale and Swiss chard and dressed them with a mixture of:

  •  fresh lime (juice from 1/2 lime)
  • 1 clove garlic (crushed)
  • sesame oil
  •  tamari
  •  black pepper
  •  cayenne
  •  and a dash of honey.

Prepared whilst  listening to Jennifer Castle (also highly recommended). Another perfect Sunday.

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