Weeknight Bites: Seared Scallops with Bacon, Cabbage and Apple

Scallops could quite possibly be one of my favorite foods. They're so delicious, versatile and easy to make - what more could you ask for? Today's recipe is fresh, bright and really allows the scallops to shine as the star of the dish. It comes from the January/February 2013 issue of Cooking Light (ya, ok, I'm a little obsessed with this magazine), and though I made a few minor changes of my own, it's definitely a keeper. Need a quick and healthy but still fabulous dinner recipe this week? This one won't disappoint.

Seared Scallops with Bacon, Cabbage and Apple

Adapted from Cooking Light magazine (Jan/Feb 2013)

3 center-cut bacon slices, cut into 1/2-inch pieces

6 cups thinly sliced green cabbage

1 tsp dried thyme

1/2 cup water

1 chopped Gala apple

3 tbs cider vinegar

1/2 tsp black pepper

1 tbs canola oil

16 large sea scallops (1 lb)

1/4 tsp salt

2 tsp fresh dill, chopped

Cook bacon pieces in a large, deep skillet over medium-high heat until crisp. Remove bacon pieces from pan, keeping drippings in the skillet. 

Add sliced cabbage and dried thyme to pan and saute for 2 minutes, stirring occasionally. Add 1/2 cup water and bring mixture to a boil. Reduce heat to medium and cover pan.

Cook for 5 minutes, then stir in chopped apple and cider vinegar. Cover and cook 5 minutes. Stir in bacon and 1/4 tsp pepper.

Separately, heat a heavy skillet over high heat. Add oil to pan and swirl to coat. Season scallops lightly with salt and pepper, then add to pan and cook for 3 minutes on each side or until scallops are done (3 minutes works well for cook time on large scallops; use 2 minutes for smaller). 

Place 1 cup cabbage mixture on each of 4 plates. Arrange 4 scallops on each serving and sprinkle with dill.

Until next time...

Cheers!

Weeknight Bites: Cajun Scallops with Red Onion & Arugula

Have you noticed that your tastes tend to change over time? Just a little over five years ago I didn't eat seafood - at all. I look back on it now and think I must have been crazy. The truth is, I didn't like it then. I'm not sure exactly what happened, whether my tastebuds went through some sort of mid-20's crisis or perhaps just needed a change, but whatever it was turned me into a seafood fan practically overnight. For some reason, whenever I think about my new(ish) affinity for food from the ocean, I can't help but remember one particular camping trip I took with my family in high school. We went to Cape Hatteras, and I remember vividly how I refused - REFUSED - to eat crab legs. I'm pretty sure I insisted on a chicken sandwich instead. I laugh about it now...I just didn't know what I was missing.

While today's recipe isn't one for crab legs, it is for another type of seafood that I wouldn't have touched with a ten foot pole back in my younger days. Oh, how naive I was. Today, I give you scallops. Ah, heaven on earth.

Now, this recipe isn't exactly for the faint of heart. I'm not talking about a delicate, salt-pepper-olive oil scallop pan-seared to perfection (although that certainly has its place in my repertoire and one day, I'll give it to you - promise). No. This dish is SPICY. And man do I love it.

Cajun Scallops w/Red Onion & Arugula

1 tsp olive oil

1 red onion, thinly sliced & separated

1 1/2 tsp Cajun seasoning (or to taste)

1/2 tsp ground black pepper

1 tsp butter

1 garlic clove

3/4 lbs fresh scallops

2 tsp hot sauce (like Texas Pete)

 1 cup (packed) Arugula

Heat oil in a skillet over high heat. Add onion, 1 tsp Cajun seasoning and black pepper and saute for three minutes. Add butter and garlic and saute for 30 seconds.

Sprinkle scallops with remaining Cajun seasoning. Add to skillet and cook 3 minutes. Sprinkle with hot sauce and flip. Cook 3 minutes. Remove scallops from skillet and set aside (keep warm).

In the same skillet, add arugula to red onion and garlic mixture. Saute arugula until wilted. 

Plate arugula and red onion mixture first, then place scallops on top. Serve immediately. 

This recipe serves two, so if you have more mouths to feed you'll want to increase your portions. Remember, the spice level is high! If you'd like to tone it down a bit, omit the hot sauce and go a little lighter on the Cajun seasoning. This should bring down the heat level somewhat. Enjoy!

Until next time...

Cheers!

Date Night: Dinner and Dessert for Two!

Don't you love date nights? My husband and I always look forward to going out to eat at our favorite restaurants, and we try to take a few moments for ourselves at least once a week to spend some good, quality time together. That being said, it's no secret that dining out can be expensive. What if you could have the same restaurant "experience" - nice atmosphere (but better - no screaming kids or loud music!), great food and drinks, and fascinating conversation - all in your own home?

The recipes I'm going to share with you today are SUPER easy and, even better, they will absolutely blow your spouse or significant other away with their tasty goodness! Yet another plus? This way is so much cheaper than going out to eat, so you can put your wallet away and save that money for a trip to the beach...or wherever it is you like to vacation!

Let the cooking begin...

DINNER

Caramelized Scallops with Pickles

2 cups white vinegar

2 tsp curry powder

1/2 cup granulated sugar

1 large cucumber, sliced into thin rounds

1 lb scallops

3 tbs extra virgin olive oil

1 1/2 tsp salt

1 tsp pepper

1/2 cup creme fraiche

*MAKE AHEAD! The day before: In a bowl, mix together the vinegar, curry powder and granulated sugar. Stir until well blended, and add the sliced cucumbers. Cover the bowl tightly (plastic wrap works just fine) and place in the refrigerator overnight. 

In a small bowl, mix the olive oil, salt and pepper. Roll scallops in the olive oil blend and put aside. Heat a large skillet over high heat until very hot (you may place your hand over the base of the skillet and feel the heat as it warms - but be very careful!). Once hot, place scallops in the skillet and cook, 3-4 minutes per side (for smaller scallops, 2-3 minutes per side will suffice). As a note, once you place the scallops in the pan, try not to move them until you are ready to flip them to cook the other side. This will help ensure that they are evenly caramelized so they look nice and brown for your presentation.

Remove cucumbers from the refrigerator. Place a pickle on each plate and top with a small spoonful of creme fraiche. Place the scallop on top of the creme fraiche and serve immediately.

SIDE DISH

Asparagus with Pepperoncini Vinaigrette

3/4 tsp salt

1 bunch asparagus

5 pepperoncini, diced

1 tbs orange juice

2 tbs extra-virgin olive oil

In a large pot, boil 2 quarts of water salted with 1/4 cup of salt. Prepare an ice bath for the asparagus by combining 2 cups of water and 2 cups of ice in a large bowl. Once the water is boiling, cook the asparagus for 1 minute (spears should turn bright green). Drain the asparagus and place spears into the ice bath. Keep in ice bath for 5 minutes. Remove asparagus and set aside. 

To make the vinaigrette, combine the pepperoncini, orange juice, olive oil and salt to a small bowl and stir until well blended. Sprinkle mixture over the asparagus and serve.

*Want a nice wine pairing? Go for a "grassy" Sauvignon Blanc.

DESSERT

Chocolate Pot with Creme Fraiche

2 cups creme fraiche

8 ounces semi-sweet chocolate chips

*MAKE AHEAD! 3 hours before dinner: In a saucepan over medium heat, add creme fraiche. Stir as the creme fraiche comes to a simmer, taking care not to let it come to a boil. Reduce heat to low and add chocolate chips. Stir until the chocolate melts and becomes smooth (4-5 minutes). Remove from heat. Divide mixture into small coffee cups (the serving size should be about 2 oz). Cover the cups tightly and place in the refrigerator for at least 2 hours.

*Coffee with Bailey's tastes great with this dessert! Set up your coffee maker to brew and hit the "On" button as you sit down for dinner. You'll have hot, fresh coffee just in time for dessert!

 All in all, these ingredients aren't the cheapest by any means, but this meal (including the drink pairings) can be made and enjoyed for about $40. How many restaurant meals can you say that about, if you're being honest? Dinner, a bottle of wine, dessert AND coffee...oh wait, AND tip? No way...

I hope you enjoy! If you have any questions, feel free to send them my way!

Cheers!