Last week I was given the opportunity to see a preview of the new West Elm store opening at the King of Prussia Mall and I have to say that I had heard of the store before but I had never been to one before. I was really glad I was able to attend because I have a new favorite store I want to visit when I go to the mall.
The store reminded me a bit of a sophisticated Pier One and Anthropologie thrown into one and made more elegant. I was first drawn to the kitchen area where I refrained from buying fun summer bowls and dishware.
The silverware with twig handles really caught my attention as well as the food products. Since the summer is almost here the focus and display was arranged for a cook-out. The fish rub caught my eye, so I decided to purchase it.
There was also some yummy food being passed around as people shopped and viewed the newest collection. I loved the color schemes in the store. It made me want to sit and stare and decide what I wanted to purchase the next time I came around.
As soon as I got home, I thought of ways to use my purchase of the evening.
I made a seafood dinner last night using the fish rub that was so delicious. It really did not heat up the kitchen too much and it made for a quick weekday dinner. I used sea bass and large scallops for my meal and tossed with penne pasta. Luckily the baby was asleep and my husband had taken our sleep-deprived toddler for a walk while I finished dinner.
The fish rub was definitely a unique flavor. I loved it and was happy that I did not have to add too many more spices to the meal to amp up the flavor. The rub had lots of spices including cardamon and coriander! What a combination but it all worked out. It was a bit spicy but it had the perfect bite. Our toddler skipped the pasta and enjoyed the fish tremendously! She kept asking for "MOORE." This is always a good sign.
I look forward trying other food items from West Elm Market as well as some kitchenware soon!
Spicy Seafood and Veggie Penne Pasta
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients (2 servings)
- 6 ounces of large scallops or 6 Large scallops
- 12 ounces sea bass, cut in 1-inch cubes or 4 large fillets
- 4 teaspoons Staurt & Co. Flatbush Fish Rub
- 2 Tablespoons lemon juice
- Veggie mix
- 1 red onion, sliced
- 4 red radishes, julienned
- 2 tomatoes, diced
- 4 garlic cloves, thinly sliced
- 4 Tablespoons fresh basil, chopped
- 1 cup mushrooms, sliced
2 cups penne pasta, cooked
Heat a cast iron skillet with 2 Tablespoons olive oil over medium heat.
In a medium bowl mix the lemon juice with the scallops and sea bass. Add the fish rub and mix well. If you do not have the rub, add a little crushed coriander, cardamon, sumac, garlic powder, mustard powder, kosher salt, and cayenne pepper.
Add the fish to the cast iron and cook for 5-7 minutes. Remove from pan and add 1 more Tablespoon of olive oil.
Meanwhile cook the penne pasta.
Add the veggie mix and saute' for 10-15 minutes. Add the fish and basil and finish cooking for 5 more minutes. Add the penne pasta to the fish and veggie mixture.
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