As a follow up to a previous post, I wanted to make a version of a pasta dish that my husband had at a restaurant called The Flying Otter Grill while we were in Victoria for the May long weekend, AKA my birthday week. Not exactly a place that you would instantly suspect had good food. Though it had a beautiful view, being right on the water in the downtown Victoria harbor. I suspect that it’s location had more to do with the fact that this company also runs a float plane business. Yup, like a mini airport on the water. See what I mean. Airport food? Not most people’s first choice. I guess the building they are in has a lot more space than they needed to run flight tours, scenic flights and hop over flights to Vancouver, so they decided to use the remaining space for a restaurant/ pub on the water. Not a bad idea. This place is not at all what you would suspect from the phone message you get when calling in for reservations. Option 6 gets you the restaurant, but the first 5 options talks about flight options. At first I almost hung up thinking I had gotten the wrong number. I am glad I didn’t.
The service was great, the staff knowledgeable and the prices were very good. On Saturdays they are running a 3 course dinner for $20.00. In Canada, that is a rare find. Even rarer still since the food was beautifully presented and portions generous (with three courses, I could not finish my dessert). I had Bruschetta to start and though I can’t remember all 3 appetizer choices, kangaroo sliders was one of the options. They were also very tasty. I had a steak for the main, my husband opted for the pasta, (which we will make an attempt to replicate) and his parents had an 8 oz piece of fish with a salsa of some sort. Though all the meals were good, the pasta was one of those dishes that really surprised me. As a chewed it became more and more interesting. Hence the reason we made it for dinner last night.
I did substitute the grilled chicken with bay scallops so that I could cook everything in the sauce at the same time. I love bay scallops. They are inexpensive and taste fabulous.
The package of kamut pasta says it’s has 5 servings but you should get at least 6. I don’t normally post calories on my site. I believe if you omit all the unnatural sugars from your diet and you eat a diet filled with plenty of whole foods, vegetables and fruit, your body will tell you when it has received the amount of energy it needs to work effectively. You will also need to slow down while you eat of course. I posted the calories here and in a few other places on the blog for recipes where some suspect people may not make the recipe because they are afraid of the calorie content of the dish. You know who you are. A whole cup of whipping cream, would make you run for the hills. I’m sure it would work fine with half and half cream but maybe before you start substituting lower fat products, read below.
The whipping cream counts for 140 calories per serving. The same as 2 Tbsp of pesto. It’s not as bad as you would think. Milk fats are good healthy fats. The calories from the Kamut pasta counts for 250 calories. Add the nuts, mango for a total of 84 and bay scallops 25. The total amount adds up to 500 calories per serving. That really isn’t bad for a beautiful dinner nor for a sauce made of whipping cream.
5 minutes prep time. 15 minutes cooking time.
Mango Cashew Cream and Scallop Sauce
- 1 cup bay scallops (2 cups frozen = 1 cup thawed)
1 cup whipping cream
1 large garlic clove, minced
1/4 cup roasted unsalted whole cashews
1/4 cup chopped roasted cashews
2 Tbsp chopped fresh cilantro
1 tsp of salt or to taste and plenty of pepper
1/2 to 1 tsp of thai green curry (optional, not used here)
- 1 package of kamut linguini pasta
Put a large pot of water onto boil for the pasta. While the water is coming up to temperature, continue on with making the sauce.
In a large skillet or frying pan heat as little oil as possible to cook the minced garlic clove for 2 minutes. Add the cream and the curry paste if using. Allow the cream to simmer while prepping the remaining ingredients. Start by chopping the mango in chunks. A how to prepare mango “photo demo” will follow at the very end of this post. Once the flesh of the mango has been removed, chop the mango into small 1/2 cm pieces or there about. Add the mangoes and the scallops to the sauce. Allow the sauce to simmer but never boil.
Once the water for the pasta comes to a full boil, add the linguini and cook according to directions on the back of the package.
Cook for 8 to 10 minutes or until scallops are opaque and cooked. Be careful not to over cook scallops because they become chewy. Add the nuts and chopped cilantro to the sauce at the very end. Remove the pan from the heat.
Drain the pasta and put the pasta back into the large pot. Add the mango cream sauce and toss until well combined.
It’s mango season if you needed an excuse to eat mangoes.
The kamut pasta I used was Ancients Grains Organic and it was freakin’ delicious. I’ll be honest I’ve never had it before and it will be hard to go back to plain whole wheat.
If you don’t care for seafood, use grilled chicken instead.
When serving the pasta, remember that most of the little bits of scallops, nuts and mangoes will end up at the bottom of the pot. Dish out as many servings as you’ll need for dinner, then go back and add the good stuff that has gone to the bottom of the pan.
Photo Mango Demo