My first impulse when I read the ingredients of this battle was to make a salad but stepped back — that was just too simple. I considered other options including possible meats to blend into the meal. Bacon! It is the O- blood type of food; it goes with everything! But I wanted more. Checking the pantry and freezer. I had ‘some’ scallops and ‘some’ shrimp; not really enough of either to make a respectable meal, but together, there was a possibility. So scallops and shrimp it would be! Now I needed to make the bacon wrap more than just a simple wrap of bacon around the hunk of seafood. It needed some flavor. Going back to my secret recipe for grilling shrimp, I modified it for the meal. Perfect. Now, exactly how was I going to plate this and with what? With a little coaxing and several trips to the frig, pantry and freezer; the ingredients finally came together. It was an Oriental flair; a play on a dish I had up in Chinatown in Toronto, Canada. They called it Happy Family. I called mine Delightful Family but that sounded so banal hence the extra Tangerine Honey so the viewer would know there was a fun side to this meal.
Exactly how was it received? Everyone ate with smiles on their faces and wondered if there was more. They loved it. The scallops were so juicy. The seasonings exploded in your mouth and since I didn’t get them mixed evenly, the Old Bay would add a little bite every so often. Also, the bits of tangerine zest would come into play. Truly a fun meal.
I present to you, my BattleYUM dish – Tangerine Honey Delightful Family. I hope you enjoy it.
Tangerine Honey Delightful Family
There are several 'segments' to creating this dish: the rice, the meat, the sauce, the veggies.
Scallops and Shrimp
- 1/2 lb scallops (1" diameter)
- 1/2 lb shrimp (26-31 size, uncooked, deveined, shell removed w/ tails on)
- 1 T garlic powder
- 1 T onion powder
- 1 T Old Bay Seasoning
- 1/2 tsp salt
- 1 lb bacon (thin slice)
- Set oven to Broil
- Mix together the garlic powder, onion powder, Old Bay and salt. A small bowl will suffice. Note: I found the scallops and shrimp only need about 1/4 slice of bacon to wrap, so I cut enough strips into 4 sections to make wrapping easier.
- Lightly dredge scallops and shrimp in mixture then wrap in bacon section. Note: Use toothpick if necessary to hold bacon in place on scallop. Lay shrimp down on end piece.
- Broil in oven until bacon is crispy.
- 1 1/2 c rice
- 3 c water
- 1/4 c chopped pistachio nuts
- 3 T tangerine juice
- salt as needed
- First, zest the tangerine (about 1/2 tsp) and set the zest aside for later.
- Chop up pistachios (I used a knife, electric grinder was too fine)
- Rinse rice to remove extra starch
- Place all ingredients in a pot, bring to a boil, reduce and let simmer until done. Note: I put my pistachio nuts in at start, they were soft; perhaps about mid-way or almost before finish, if you'd like a little more crunch.
I used broccoli slaw. I steamed it in a bowl for 90 seconds. With the rice as a base, you only need about 1/3-1/2 cup of slaw per plate. If you prefer, you can stir fry a mixture of thinly sliced carrots and celery until just tender-crisp.
- 1 1/2 T soy sauce
- 2 T honey
- 1/2 tsp ground ginger
- 1/2 tsp tangerine zest (from above)
- 2 c water
- 1-2 tsp corn starch
- Mix the soy sauce, honey, ginger and zest together in a bowl.
- Pour into a pan.
- Add water and let it come to a boil.
- Mix the corn starch with a little cold water to make slurry and pour into hot mixture.
- Stir constantly until nice and thick sauce is created. Remove from heat.
Putting It Together
- Place rice in middle of plate.
- Place Chinese noodles around the perimeter.
- Place steamed broccoli slaw on top of rice.
- Place scallops and shrimp around the mixture.
- Pour some sauce over the top.
- Optional: Garnish w/ tangerine slice or more pistachio nuts.