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Monday
Aug062012

Scallops and Mango Salsa

So here's the deal: As I've warned you previously, I'm gearing up for a big race. The "Big Race" (also called USAT Age Group Nationals) is soon. Really soon. Nightmare-inducing soon. August 18th.

Let's all pause for an anxiety attack. Or you can look on while I have one.

Ok, moving on...In an effort to keep everything on the up and up for this race, I'm really focusing on my diet. Let's be clear, I don't really restrict my calories. But neither do I gorge myself on pizza for breakfast, lunch and dinner (as much as I would like to). 

However, I do have high food standards. My meals need to taste good. And if I'm going to post them on this blog they need to taste REALLY good. Like daydreaming-at-your-desk good. So even when I'm eating healthy, you can rest assured that I would never advise you to cook something that was less than tasty. 

I wouldn't dream of it....I'm too busy having nightmares about Nationals.

So let's get right to the good stuff: Scallops with Mango Salsa. This recipe is insanely easy. You could even assemble it while trying to remove your wetsuit. 

For the Scallops:

What You Need:
6 large scallops
LOTS of fresh, chopped cilantro - maybe 1/2 cup
3 cloves of garlic, diced
1/2 cup extra virgin olive oil 

What You Do:

Rinse your scallops in cool water and season with salt and pepper.

Place them in a medium bowl or tupperware container.

Pour the olive oil over the scallops and then mix in the garlic and cilantro.

Cover with plastic wrap or the tupperware lid, place in the refrigerator and allow to marinate for at least 20 minutes. It really won't take long.

When they are finished marinating, heat up a skillet on the stove top over medium heat.

Throw your scallops on there and cook for a few minutes on each side. Allow them to brown, or toast like marshmallows. Scallops are, in fact, fish marshmallows....

When they are nicely toasted, remove them from the skillet and set aside on a plate.

For the salsa:

What You Need:

1 ripe mango, peeled and cubed

1 basket cherry tomatoes, quartered

1 small red onion, chopped

2 cups watermelon, cubed

1 jalapeno pepper, diced with veins & seeds removed

juice from 2 limes

1/4 cup olive oil

salt to taste (about 1/2 tsp)

freshly chopped cilantro - as much as you like!

What To Do:

Grab a large bowl.

Throw in the:chopped mango, tomatoes, red onion, watermelon & jalapeno.

Mix it all up with a giant spoon.

Squeeze in the lime juice.

Pour in the olive oil.

Sprinkle in the salt. 

Add in the cilantro.

Mix it all up – again!

Taste...

Need more of anything?

Rice for example....

White Rice with Vanilla Almond Milk

NOTE: There's a lot of debate on brown vs. white rice. Brown rice is definitely healthier. But if you're thinking fast, usable carbohydrates for a pre-race meal, white rice is my go-to. It's easily digestible (better than pasta for me) and instant fuel! This recipes uses vanilla flavored almond milk to make it slightly sweet which works very well with the mango and tangy lime juice flavors.

What You Need: 

1 cup jasmine rice

1 cup water

1 cup vanilla almond milk

1/4 tsp salt (salt is also a great pre-race nutrient, especially before hot, summer races)

What To Do:

Combine all the ingredients in a small saucepan and bring to a simmer. Try not to boil, as the almond milk may bubble over and create quite a mess. 

Allow to simmer uncovered for about 15-20 minutes or until tender. Remove from the heat, put the lid on the pot and let is rest for 5 minutes.

Fluff with a fork and serve!

I actually made this meal after (instead of before) the Sherman Triathlon....highlights of which are below:

This was my first race in the "Elite Wave"... I'm at the back looking apprehensive.

I managed to place 2nd overall female and first in the elite wave!

Post-race, we all enjoyed an intense game of beach wiffle ball. Some people (Chip) felt it necessary to throw heat to the ten year oid participants....we ARE Full Throttle, after all...

Over the next few weeks, I'm going to hit you, not with wiffle balls, but with a few more "Triathlete Kitchen" recipes. They will be guaranteed healthy and undoubetdly tasty. They might even inspire you to race a triathlon. Or watch one. We love fans.

Heeeeeeeey....batta!!! Sa-WING, batta!

 

Reader Comments (2)

This is great! Scallops and rice might be my new fave pre race meal....hmmmmmm....and I am so with you on the anxiety attacks! But....we will prevail girl!

August 7, 2012 | Unregistered CommenterCaitlin

ELANA AND CAITLIN SEEM TO BE GREAT COOKS AND TRIATHLETES! HOW ABOUT SCALLOPS AND LINGUINI????

August 7, 2012 | Unregistered CommenterTHE BOX

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