Scallops with Warm Corn-Chorizo Salad

Melt-in-your-mouth scallops with this very savory warm salad is sure to delight your palate and keep you coming back for more. I am going to start making the salad by itself to have with other meals or just an egg on top! 

Ingredients:

- 2 Tbs olive oil, divided

- 5 oz. sweet Italian chorizo (or your favorite kind)

- 1/2 cup diced onions

- 2 tsp. minced garlic

- slightly charred corn from 4 ears of corn

- 6 cups packed baby spinach

- 1/2 lb. fresh scallops

- salt and pepper

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chorizo and cook for 5 minutes. Add the onions and garlic and sauté for 2 more minutes. Stir in kernels of corn (charred or uncharred) and the spinach. When the spinach starts to wilt, remove mixture from skillet to a bowl and set aside. Rinse and pat dry your scallops. Add salt and pepper to the scallops. Add remaining 1 tablespoon of olive oil to the skillet and turn up the heat to high. When skillet is very hot, add scallops and sear 1 to 2 minutes on each side. Serve over warm corn-chorizo salad. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"If you have good thoughts they will shine out of your face like sunbeams and you will always look lovely." - Roald Dahl

Swordfish and Scallops with Creamed Purple Cauliflower

Restaurant-quality food, easily made at home! This succulent dish will have your friends and family thinking they're dining at a five-star restaurant. The perfect dinner for that special someone, who will think you're a top chef! :) Pretty quick meal that tastes like you've been in the kitchen for hours! 

Ingredients:

- 1 small head purple cauliflower, chopped

- 2 Tbs half and half

- 5 Tbs butter, divided

- 2 tsp. grated parmesan

- salt and pepper to taste

- 1/4 tsp. onion powder

- 1/4 tsp. garlic powder
- 1 lb. fresh boneless swordfish
- pinch of salt and pepper

- 2 sprigs of thyme

- lemon zest from one lemon
- 1/2 lb. fresh scallops

- basil, tarragon, or parsley for garnish

Rinse cauliflower, chop, and place in a microwavable-safe bowl. Add 2 tsp. water and microwave, covered, for 5 minutes. Remove, let cool slightly, and transfer to a food processor. Add half and half, 1 tablespoon of butter, parmesan, salt and pepper, onion powder, and garlic powder. Process until smooth. Set aside. (You can quickly reheat if it cools off too much).

In a skillet over medium-high heat, add 3 tablespoons of butter. Sprinkle swordfish with salt and pepper. Once butter starts sizzling and the pan is very hot, add swordfish and thyme sprigs and sear on each side for 2 to 3 minutes, while continually spooning the melted butter on top of the swordfish while it's searing. Remove from skillet to a plate and sprinkle with lemon zest.

In the same skillet, add last tablespoon of butter. Rinse scallops and pat dry. Sprinkle scallops with salt and pepper. Once butter starts sizzling, add scallops to skillet and sear for 1 minute on each side. Remove to a plate. 

Plate your beautiful entree' with the creamed cauliflower, then swordfish, and then scallops. Garnish with parsley, basil, or tarragon. Enjoy!! If you'd like a printer-friendly version of this recipe, Click Here.

"Until further notice, celebrate everything." - Anonymous 

Sesame Soy Scallops

These savory and succulent scallops are quickly seared, creating the perfect taste with every bite!

Ingredients:

- 1 tsp. ground ginger
- 1 garlic clove, minced
- 1 scallion, white part only, minced
- 1 tsp. water
- 2 tsp. soy sauce
- 2 tsp. sugar
- 1 tsp. sesame oil
- 1 Tbs olive oil
- 1/2 lb. sea scallops
salt and pepper

In a bowl, mix together ginger, garlic, scallion, water, soy sauce, sugar, and sesame oil. Set aside

Add olive oil in a large skillet over medium-high heat. Season scallops with a little bit of salt and pepper. Once the oil is very hot, place the scallops in the skillet. Sear on one side for one minute and then flip them over. Pour sesame soy mixture in the skillet and continue cooking for 30 to 45 more seconds. Remove scallops to a plate and serve with your favorite side dish. If you'd like a printer-friendly version of this recipe, Click Here.

"If you want something you've never had, then you have to do something you've never done." - Anonymous