I make impulse purchases. Often. It isn’t a full-blown problem — I’m aware of it — but it can feel overwhelming and a little burdensome. I could feel guilty about whatever I just bought, promise myself it won’t happen again, hide or discard the item, say a quick prayer, or eat chocolate to forget. But I usually don’t have to go to such extremes, because in America there’s a practical habit that saves me and my impulsive tendencies. Here’s how it goes.
After an impulse buy, you typically rush home (still liking the item at that moment). You look at it, maybe place it on a chair or the bed. There’s a small chance you’ll forget about it when the phone rings and you dash out. The next day you might rediscover it and think, “What was I thinking?” In many places you’d be stuck with it — but not in the U.S. If you don’t like what you bought, you just go back and return it.
So what does food have to do with this? Plenty. I make impulse food buys too, but they’re different somehow. Even when I think, “Why did I get that?” I usually find a way to keep the item and put it to good use. Maybe it’s my love of food—though I also love the clothes I buy on a whim. Food just inspires different solutions. Whenever I shop without a list, the odds of an impulse purchase go up.
That’s exactly what happened last week at my local store. I discovered a new treasure: beet horseradish.
Four things drew me to it:
- I love beets.
- I love horseradish — that sharp, fragrant kick.
- I liked the raspberry-fuchsia color (I’m only admitting this because I’m a girl and color matters).
- The jar looked cool — I thought I could reuse it.
I brought that jar home and there was no returning it. I decided to make something with it and imagined this little appetizer:
Ingredients:
- Fresh scallops (dry-packed, medium to large) — as many as you need for amuse-bouches.
- 1 cucumber
- Beet horseradish (the one I found is locally grown in MA)
- Vegetable oil
- 1 scallion
- Fleur de sel
- Cayenne pepper
Method:
- Pat scallops dry with paper towels to remove excess moisture.
- Heat a little vegetable oil in a pan. When hot, sear the scallops for a few minutes on each side so they remain slightly translucent in the center.
- Add a light dusting of cayenne pepper while cooking for a subtle kick.
- Slice the cucumber into rounds or elegant oblongs with clean edges.
- Spread a small amount of beet horseradish on each cucumber slice and top with a seared scallop.
- Finish with a sprinkle of fleur de sel and some finely sliced scallion greens.
This makes a bright, flavorful amuse-bouche, snack, or small appetizer — perfect for a party.
If you can’t find beet-horseradish or the idea doesn’t appeal, you can make your own or substitute with a similar spread. Ideally pick something pink or red to keep the visual fun — the color was a big part of why I bought it. And if nothing else, you’ll have a charming jar to repurpose.