Mother’s Day Gift Ideas?


Only one more week before Mother’s day. I am thinking how to surprise mum with a gift she is sure to love. She is just like me, another food lover, but a health cautious one. She doesn’t like anything too sweet, too salty or too funky. Was thinking about a hamper full of fruits & gourmet fare and sent to her work.   [The basket case] I am sure all her colleagues will envy her with all the envy-ness!!

Readers, what you think about this one?


Fresh & Fanciful $89.95

I think mum will love the woven reed basket, she loves those things and kept few of them from last year X-mas already. So nothing is wasted =)

Or This?

The Master cook $110

For obvious reason the master chef magazine is for me hehe

My second option was to purchase a Endota Spa [Endota Spa] voucher which includes a foothbath , an organic food scrub, full body relaxation massage and a refreshing facial. I received the same voucher as my birthday gift from a good friend of mine last year. I thought it was the best way to rejuvenate and recharge. What would you pick?


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Prosciutto wrapped scallops



My mom have given me these nice, big juicy looking scallops, I am dying to use them but don’t know what to make. I want to try a recipe that doesn’t overcomplicate the dish and allows the scallops to be the core ingredient itself. After searching Mr. Google for a while I concluded that simple is the best. So I decided to make some dainty little prosciutto wrapped scallops. Use a better quality prosciutto for superior flavour, it may cost a bit more but you only need a small amount for this dish. They are easy to make and not much prep work.


8 large scallops  
4 thinly sliced prosciutto (cut into half)   
1 tsp. of lemon juice     
2 cloves of garlic, diced   
pinch of salt & freshly ground pepper to taste 

1 tbsp. of butter 


1) Pat dry scallops with paper towel and wrap 1 strip of prosciutto around each scallop. Do not worry about securing the prosciutto around the scallop because the stickiness of scallop will hold it in place.

2) Sprinkle salt and ground pepper on the top of scallop, do not over done here because the prosciutto can be quite salty to take care.

3) In a non-stick frying pan over medium-high heat, add a tablespoon of butter and garlic.

4) When butter is melted add the scallops and lemon juice. Make sure there’s enough room between the scallops so that they sizzle rather than steam. That’s the only way you’ll get a good crust. If your pan is not big enough to hold the scallops without crowding, sear them in batches. Scallops only need a few minutes per side to get nicely browned. You can also tilt it aside so the prosciutto will get a nice crisp. Remove scallops from pan and divide among plates.

5) Pour the remaining sauce on top of the scallops and serve hot.


Pat dry is important so that the scallop is nice and dry when you pan fry them


Cut prosciutto in half like this


wrap it tightly around the scallop


seasoned them gently…



A good indication to put scallop in is when you see butter started to brown



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