Food For Health: Tangelos

Photo Credit: Dreamstime.com

Food For Health:

Tangelo

Tangelos are totes in season so put them in your cart on your next trip to the grocery store cause they are tasty and good for you.  A tangelo is a cross between a grapefruit or a pomelo and a tangerine. You can tell they are a tangelo because they have a little knob on the top.  Tangelos contain vitamin A, B6, and are an excellent source of vitamin C.

A medium sized tangelo contains 4% of the recommended daily allowance of potassium, calcium, and magnesium and its high in fiber.  

Adding citrus to greens like spinach helps the body to absorb the nutrients out of the greens so adding some tangelos into your spinach salad with a nice vinaigrette would be yummy and super healthy.  Lex found a really yummy recipe using tangelos from Remcooks.com. 

Photo Credit: Remcooks.com

Ingredients

• 1/4 cup good olive oil
• Salt and freshly ground black pepper
• 1/2 cup fresh minneola tangelo juice
• 2 tsp minneola tangelo zest
• 1/2 cup dry white wine
• 1/2 tsp Crushed red pepper
• 2 Tbsp fresh basil, chiffonade
• 1/4 cup heavy/whipping cream
• 5 tablespoons butter, unsalted cut into small pieces
• 12 jumbo sea scallops
• 1 lb Capelli d’angelo (angel hair pasta)
• 1 lb asparagus, cut into bite size pieces

Instruction

Simmer the tangelo juice and wine in a heavy small saucepan over moderate heat for about 25 minutes or until it is reduced to 1/2 cup.  

Add the cream to the tangelo juice reduction and return the mixture to a gentle simmer. Remove from the heat. Add the butter to the tangelo juice reduction a few pieces at a time, whilst constantly whisking to blend.

Once all the butter is incorporated, season the sauce with salt and freshly ground black pepper. Add zest and set the sauce in a warm spot until ready to serve.

While the tangelo juice is reducing, heat a heavy bottom sauté pan and add 2 Tbsp olive oil. When the oil is heated, not smoking, add the asparagus and cook until just cooked, roughly 4 minutes. Season with salt and pepper to taste.

While the asparagus is cooking and the juice is reducing, bring a large pot of heavily salted water to a boil. Just when you are ready to cook the scallops, add the Capelli d’angelo to the boiling water. Capelli d’angelo only takes about 5 – 6 minutes to cook so it will be ready at the same time as the scallops. Things are going to start rocking and rolling now.

Place a heavy skillet over a high heat for 2 – 3 minutes. Season the scallops with salt and freshly ground black pepper. Drizzle the remaining 2 tablespoon of oil into the hot pan and add the scallops.

Sear the scallops about 3 minutes on each side or until they are just opaque in the center and golden brown on both sides. When done, transfer the scallops to a platter.

Remove the Capelli d’angelo from the water and place in a large bowl. Add the asparagus and toss. The hot pasta will reheat the asparagus. Place some Capelli d’angelo and asparagus in a serving bowl. Top with 4 scallops per bowl. Pour sauce over the top of the scallops.

Finish with fresh basil and crushed red pepper flakes over the top.

Mais found a yummy tangelo cocktail to add to your dinner menu.  

Photo Credit: flickr.com

Two tangelo slices 

Fresh mint leaves muddled with a little sugar

Add some Kettle Citronsoda water

We Hope you enjoy your Tangelos while they are in season.  Thanks for stopping by the blog.  Check out our podcast for even more information.

Good Talk!!