Pan Seared Scallops with Apple Cider Cream

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I am sure you all know Aphrodite, the goddess of beauty. Aphrodite, according to myth, was born in the sea. Story says that Zeus’ father, Kronos in order to take the rule from his father Uranus, cut his genitals and threw them in the sea. They fell close to a Greek island called Kithira. At that point huge foam was created and with the help of Zephyrus wind it traveled all the way to Cyprus. There, at the beautiful coast of Pafos, Aphrodite emerged from the sea.

Ores, the seasons of the year, welcomed her, dressed her with beautiful dresses of silk and gave her jewels to wear in her ears, neck and hands. She then was presented in front of gods in mount Olympus. Everyone was astonished by her beauty. Especially male gods were complementing her with a view to making her their wife. Eventually, as oxymoron as it may sound, this beauty became the lawful wife of the ugly handicapped Hephaestus.

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Nevertheless, a marriage was not enough to keep the beautiful goddess from creating other extracurricular affairs with several gods and mortals with the most famous of all being that with Mars the god of war with which she gave birth to several children. The most famous of them was cupid who followed her everywhere.

Sandro Botticelli depicted the birth of Aphrodite in his famous painting La nascita di Venere. In this painting the goddess is shown to stand on a seashell. The wind waves her hair and Ores are running to dress her.

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Aphrodite was the one who promised Paris to give him the most beautiful mortal woman on earth, if he gave to her the apple that had a scripture “to the most beautiful one” and this is how Trojan War has started.

I don’t know if it is me, but I saw a connection between apples and scallops. Aphrodite on the seashell, Paris gave the apple to Aphrodite, there it is, that bond between these two ingredients. And this is how this dish was created. I saw the painting in a site and suddenly I remembered the myth and one thing led to the other and I thought it would be a great idea to make a dish with the both of them. I also happened to find scallops in my local store after a very long time and I didn’t want to pass this opportunity.

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I loved every bite of this dish. The sauce was rich and hearty, the scallops were juicy and soft, the apples were crunchy and sweet and I had a bunch of shrimps in my freezer so added them too because my parents came over for lunch so I had to double the recipe.

I paired them with spaghetti and it was pure heaven. You can also put cauliflower or broccoli next to them or even mashed potatoes, I am sure they will taste equally great! The recipe is for 5 people but you can easily half it or double it. The analogy in ingredients is not as strict.

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Pan Seared Scallops with Apple Cider Cream
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Main Course
Cuisine/ Κουζίνα: International

Ingredients/ Συστατικά
  • 500 gr. / 18 oz. spaghetti pasta
  • 800 gr. / 28 oz. scallops
  • 400 gr. / 14 oz. shrimps
  • 330 gr. / 12 oz. apple cider
  • 400 ml / 14 fl oz. light cream 15%
  • 2 apples cut in little cubes
  • 1 tbsp sugar
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • Salt and pepper (I put 2 tsp salt)
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp dried thyme

Instructions/ Εκτέλεση
  1. Take a big skillet.
  2. Add couple of tbsp of olive oil and sauté the scallops and shrimps in medium/high heat until they take a nice golden color on both sides, approximately 2 minutes per side.
  3. Remove and put aside.
  4. In the same skillet add the onion and garlic and sauté until they become soft about 3 minutes.
  5. Pour the apple cider and deglaze the pan.
  6. Let boil for a minute and add the cream.
  7. Lower the fire to low and add salt and pepper and all the other herbs.
  8. Let it simmer while you prepare the apples.
  9. Take another skillet add the apples, 1 tbsp of sugar and ½ cup of water.
  10. Let them boil in medium/high heat until they are soft.
  11. If they need more water add by ¼ of cup.
  12. Once all liquid is evaporated and the apples are ready throw them in the apple cider/cream pan and incorporate.
  13. About three minutes before the end throw the scallops and shrimps and whisk gently to incorporate.
  14. If the cream is watery, add 1 tsp of corn starch dissolved in one tsp of water.
  15. If on the other hand is thick add ½ cup boiling water from the pasta.
  16. Prepare pasta according to your liking and either throw it into the sauce skillet and toss or serve in plates and above it add the scallops and sauce. Either way it is super tasty!

Μακαρονάδα με Χτένια και Μηλίτη
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Κυρίως Πιάτο
Cuisine/ Κουζίνα: Διεθνής

Ingredients/ Συστατικά
  • 500 γρ. Σπαγγέτι
  • 800 γρ. χτένια
  • 400 γρ. γαρίδες
  • 330 γρ. μηλίτη
  • 400 ml κρέμα γάλακτος 15%
  • 2 μήλα κομμένα σε κύβους
  • 1 κ.σ. ζάχαρη
  • 1 μικρό κρεμμύδι, ψιλοκομμένο
  • 1 σκελίδα σκόρδο, κιμά
  • Αλάτι και πιπέρι (έβαλα 2 κ.γ. αλάτι)
  • 1 κ.γ. ρίγανη
  • 1 κ.γ. ξερό βασιλικό
  • ½ κ.γ. ξερό θυμάρι

Instructions/ Εκτέλεση
  1. Πάρτε ένα μεγάλο τηγάνι.
  2. Προσθέστε δύο κουταλιές της σούπας ελαιόλαδο και σοτάρετε τα χτένια και τις γαρίδες σε μέτρια/υψηλή θερμοκρασία μέχρι να πάρουν ένα ωραίο χρυσό χρώμα και από τις δύο πλευρές, περίπου 2 λεπτά ανά πλευρά.
  3. Αφαιρέστε και βάλτε στην άκρη.
  4. Στην ίδια κατσαρόλα προσθέστε το κρεμμύδι και το σκόρδο και σοτάρετε μέχρι να μαλακώσουν περίπου 3 λεπτά.
  5. Ρίξτε το μηλίτη και ξύστε με μία σπατουλίτσα το τηγάνι να καθαρίσει.
  6. Βράστε για ένα λεπτό και προσθέστε την κρέμα γάλακτος.
  7. Χαμηλώστε τη φωτιά στο χαμηλό και προσθέστε αλάτι και πιπέρι και όλα τα άλλα βότανα.
  8. Αφήστε να σιγοβράσουν ενώ προετοιμάζετε τα μήλα.
  9. Πάρτε ένα άλλο τηγάνι προσθέστε τα μήλα, 1 κουταλιά της σούπας ζάχαρη και ½ φλιτζάνι νερό.
  10. Αφήστε να βράσουν σε μέτρια/υψηλή θερμοκρασία έως ότου μαλακώσουν.
  11. Αν χρειάζεται περισσότερο νερό, προσθέστε ¼ της κούπας.
  12. Μόλις όλα τα υγρά εξατμιστούν και τα μήλα είναι έτοιμα ρίξτε τα στο τηγάνι με την κρέμα και ανακατέψτε ελαφρά.
  13. Περίπου τρία λεπτά πριν από το τέλος ρίξτε τα χτένια και τις γαρίδες και ανακατέψτε απαλά να ενσωματωθούν.
  14. Εάν η κρέμα είναι υδαρής, προσθέστε 1 κ.γ. κορν φλάουρ διαλυμένο σε ένα κ.γ. νερό. Αν πάλι είναι πολύ σφιχτή βάλτε ½ φλ. νερό από αυτό που βράζουν τα μακαρόνια.
  15. Ετοιμάστε τα ζυμαρικά σύμφωνα με τις προτιμήσεις σας και είτε ρίξτε τα στην κατσαρόλα με τη σάλτσα και ανακατέψτε ή σερβίρετε τη μακαρονάδα σε πιάτα και πάνω από αυτή, προσθέστε τα χτένια και τη σάλτσα. Είτε έτσι είτε αλλιώς είναι εξαιρετικά νόστιμο!

Sausage Zucchini Tomato Soup, Tofu in Rich N’ Creamy Curry and The Weekend Social Party


Hello my friends. The Weekend Social party link is here again. It is a recipe link party and blog hop (please see party etiquette for further details)! ALL RECIPES linked up here each week are pinned to our Weekend Social Pinterest board. So, come and join the fun.

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Sausage Zucchini Tomato Soup from Sumptuous Spoonfuls!


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Tofu in Rich N’ Creamy Curry by Turmeric n’ Spice!

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Feta and Olive Twirlos

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The myth says that the first name of Athens was Akte or Aktike, named after its first king Akteos.

When Kecrops succeeded Akteos by marrying his daughter, he wanted to change the name of the city and thus he performed a competition among gods as to who will give his or her name to the city. Two gods made it to the last round; Poseidon, brother of Zeus and god of sea and sea creatures and Athena, beloved daughter of Zeus and goddess of wisdom. Zeus, who was caught in the middle of all this and in order to avoid any violent encounter between the two, decided that each one of them would make a gift to the city and its citizens would choose which one is better and subsequently which god will render his or her name to the city.

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Competition took place in the rock of Acropolis and both citizens and gods have gathered to see what the end result would be. Poseidon struck the rock with his trident and a spring of salted water gushed up. With this blow a horse was leaped also ready to serve its lord faithfully. All this was interpreted as help from the side of the Poseidon to succeed in war at the sea.

Athena, on the other hand, dropped a seed that immediately turned into an olive tree, symbolizing the fruits of piece wisdom and the precious nutritional value of olives and olive oil.

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It was a difficult struggle and both gods were equally powerful and their gifts appealed to different target groups. Legend says that men voted for Poseidon, whereas women voted for Athena. Because there was one woman more than men, goddess Athena’s gift was selected and therefore the city was named Athens. Parthenon and many other monuments were built to honor the goddess and many games and rituals took place to honor her.

Olive tree has become a vital part of the ancient Greek diet and continues to be a very important part of our diet today. Greece has the highest consumption of olive oil per capita and it is an indispensable part of our everyday cooking. The same stands for olives.

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“Greek-style black olives, Spanish-style green olives, Kalamata-style olives, and many different methods of olive preparation provide us with valuable amounts of many different antioxidant and anti-inflammatory nutrients. Hydroxytyrosol, an olive phytonutrient that has long been linked to cancer prevention, is now regarded as having the potential to help us prevent bone loss as well. Several recent laboratory animal studies have found increased depositing of calcium in bone and decreased loss of total bone mass following consumption of this olive phytonutrient (as well as oleuropein, another key phytonutrient found in olives). These findings are fascinating, since consumption of a Mediterranean Diet has long been associated with decreased risk of osteoporosis, and olives often find themselves on center stage in Mediterranean Diet studies.”


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I can tell you one thing; I cannot possibly live without olive oil or olives. And this stands not only for me but also for the majority of Greeks, who learn to eat them from a very young an age. It is only natural for me to try and create as many things as possible with these both. I saw these twirlos in a recipe site, I cannot recall right now, but they were made with bacon and yellow cheese which were perfectly fine. I liked the idea but I wanted something vegetarian and healthy to give my son at school, my husband at work and for me to take at work as well. So, I kept the shape but followed a recipe of mine for the bread and for the filling I improvised! It was awesome and definitely healthier. If you want something light, healthy but still filling and tasty then I urge you to try this one. You will be filled with good energy and you will have eaten a healthy, nutritious snack.

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5.0 from 10 reviews

Feta and Olive Twirlos
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Bread
Cuisine/ Κουζίνα: Greek

Ingredients/ Συστατικά
For the Dough
  • 300 gr. /10.5 oz. bread flour
  • 160 gr. to 180 gr /5.6 oz. to 6.3 oz. lukewarm water
  • 1 tsp yeast
  • 4 tsp sugar
  • 1 tsp salt
  • 100 gr. /3.5 oz. olives, pitted and sliced
For the Filling
  • 60 gr. / 2 oz. Kalamata olives, pitted and chopped
  • 60 gr. / 2 oz. green olives, pitted and chopped
  • 150 gr. / 5 oz. yellow cheese I used Edam, grated
  • 150 gr. / 5 oz. feta cheese, crumbled
  • 2 tsp. sugar to counterbalance the acidity of the feta and the olives
  • 2 tsp oregano
  • 1 tsp dried basil

Instructions/ Εκτέλεση
  1. In the mixer put the flour, yeast, sugar and salt. Pour the water and start mixing for about 10 minutes until the smooth ball is gathered around the hook.
  2. Take a bowl and oil it. Place the dough either in a warm place or in the oven for an hour.
  3. After the hour has passed deflate the dough and with a pining roll make a rectangular 40cm X 35cm / 16 in. X 14 in.
  4. Preheat oven to 200° C / 400° F.
  5. Spread the yellow cheese, then the feta cheese and finally the chopped olives.
  6. Sprinkle with the sugar, oregano and basil and start rolling carefully the dough as in the pictures.
  7. When you finish seal the seams and give it a rounded shape.
  8. Join the two ends and seal them.
  9. Place it on a baking sheet covered with parchment paper and bake for about 20 to 30 minutes or until it has taken a deep brown color on top.
  10. Serve warm or at room temperature.

5.0 from 10 reviews

Γεμιστό Ψωμί με Φέτα και Ελιές
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Ψωμί
Cuisine/ Κουζίνα: Ελληνική

Ingredients/ Συστατικά
Για τη Ζύμη
  • 300 γρ. αλεύρι ψωμί
  • 160 με 180 γρ. νερό χλιαρό
  • 1 κ.γ. μαγιά
  • 4 κ.γ. ζάχαρη
  • 1 κ.γ. αλάτι
Για τη Γέμιση
  • 60 γρ. μαύρες ελιές, χωρίς κουκούτσι και ψιλοκομμένες
  • 60 γρ. πράσινες ελιές, χωρίς κουκούτσι και ψιλοκομμένες
  • 150 γρ. κίτρινο τυρί edam ή όποιο άλλο, τριμμένο
  • 150 γρ. φέτα τριμμένη
  • 2 κ.γ. ζάχαρη για να αντισταθμίσει την οξύτητα της φέτας και των ελιών
  • 2 κ.γ. ρίγανη
  • 1 κ.γ. ξερό βασιλικό

Instructions/ Εκτέλεση
  1. Βάλτε το αλεύρι, τη μαγιά, τη ζάχαρη και το αλάτι στον κάδο του μίξερ.
  2. Ρίξτε το νερό και ξεκινήστε το ανακάτεμα με το γάντζο για περίπου 10 λεπτά έως ότου η ζύμη γίνει μια λεία μπάλα και συγκεντρωθει γύρω από το γάντζο.
  3. Αλείψτε ένα μπωλ με λάδι.
  4. Τοποθετήστε τη ζύμη σε ζεστό χώρο για μια ώρα.
  5. Αφού έχει περάσει η ώρα ζυμώστε για ένα λεπτό με τον πλάστη ανοίξτε μια ορθογώνια ζύμη 40 cm X 35 cm.
  6. Προθερμάνετε το φούρνο στους 200° C.
  7. Απλώστε το κίτρινο τυρί, τη φέτα και τέλος, τις ψιλοκομμένες ελιές.
  8. Πασπαλίστε με τη ζάχαρη, τη ρίγανη και το βασιλικό και αρχίστε να ρολάρετε προσεκτικά τη ζύμη όπως στις εικόνες.
  9. Όταν φτάσετε στο τέλος τσιμπήστε για να ασφαλίσετε τις ραφές της ζύμης.
  10. Ενώστε τις δύο άκρες και ασφαλίστε τις πιέζοντάς τες.
  11. Βάλτε σε ένα ταψί καλυμμένο με λαδόκολλα και ψήστε για περίπου 20 έως 30 λεπτά, ή ώσπου να πάρει χρώμα.
  12. Σερβίρετε το ζεστό ή σε θερμοκρασία δωματίου.