My dad is allergic to seafood, so we never had it in the house or ate it much when I was growing up.

Since I was¬†born and raised in Baltimore, a city¬†known for its steamed crabs and crabcakes,¬†the fact that I didn’t like or eat seafood of any kind was a little strange.¬†

It wasn’t until my freshman year of college that I tried fish for the first time.

Spending a semester abroad in Spain as a junior was what really opened me up to trying and (much to my surprise) LIKING so many different kinds of food, especially seafood. I’ve enjoyed it ever since!

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Enjoying one of many meals in Granada, Spain in 2004!

Wild caught salmon and sea scallops are my absolute favorites.

There’s something about a perfectly cooked, silky scallop melting in your mouth that is unlike any other food experience.

I’ve become a big fan of¬†culinary translator and food-as-medicine guru, Rebecca Katz, lately and have been trying lots of her recipes. I admire and appreciate all¬†of the work she’s been doing to “spread the YUM” and bring excitement, flavor and nourishment to the plate.¬†

When I saw that one of her recipes included my #1 flavor blend (curry powder) and my favorite seafood (scallops) and I saw how simple the ingredient list was, I knew we had to try it!

We had it for dinner a few weeks ago and l-o-v-e-d it ūüôā

(Oh, and we enjoyed it SO much that I forgot to take a picture, so don’t mind the pic below of another sea scallop dish we’ve made! I’ll update the image¬†the next time we make it.)

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Servings: 4

Ingredients
12 dry-packed sea scallops
Sea salt
1 teaspoon curry powder
2 tablespoons extra-virgin olive oil, ghee or coconut oil
2 teaspoons grated fresh ginger
1 cup coconut milk
1 tablespoon freshly squeezed lime juice
1 teaspoon snipped fresh chives, or 1 minced scallion, for garnish

*Click here for the full recipe and directions from the cancer-fighting kitchen expert, Rebecca Katz!*