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I'd have never even thought about that so thanks about telling us about the scallops. That doesn't seem right but neither does injecting dye in the meat and it's done! Live and learn! Now when I feel I am willing to spend that extra bit of cash and they go on sale I will definately buy some scallops. Yummy!
Welcome Boo2lowkey. You have just wandered into the most friendly foodie place around. Enjoy and please keep coming back! We are always looking for new and different ideas here.
Jaxson, actually the kid chef did help with the cooking, he made the mash potatoes and veggies while I did the steaks. Normally my DW and I take flour and add salt/pepper and then scramble a couple of eggs w/hot sauce. We dip the steaks in the egg then dredge in flour. When I was starting to do this I was "informed" that I should dredge 'em in flour, then in egg wash, then in bread crumbs then fry.... Okey dokey, that's what we'll do... Came out fine.
Since peppers seem to be the topic today here's a recipe for Scallops AND peppers...
From Paula Deen (the butter queen) Scallops and Peppers
1 1/2 pounds large sea scallops
2 tablespoons olive oil
1 lemon, zested
Freshly ground black pepper
4 large red bell peppers
In a bowl, combine the scallops, olive oil, lemon zest, and black pepper, to taste. Preheat the broiler or prepare coals for outdoor grilling. Cut the bell peppers in half lengthwise and remove the stems, seeds, and ribs. If cooking in a broiler, place the peppers cut side down on a baking sheet.
Broil or grill the peppers until blackened, 6 to 10 minutes. Transfer to a paper bag, close the top and let steam for 10 minutes. Remove the charred skins and cut the peppers lengthwise into 3/4-inch strips. Wrap a pepper strip around each scallop to cover completely, overlapping the pepper ends. Secure the strips by running a 10-inch metal skewer through the scallop and pepper. Use 6 skewers; add scallops to each skewer until filled. Grill skewers over a medium-hot fire, turning once, until scallops are almost firm to the touch, 1 to 2 minutes on each side. Alternatively, cook under the broiler for about 3 minutes per side.
Serve immediately.
Or from one of my favorite chefs Ina Garten:
Scallops Gratin
6 tablespoons unsalted butter, at room temperature
6 large garlic cloves, minced
2 medium shallots, minced
2 ounces thinly sliced prosciutto di Parma, minced
4 tablespoons minced fresh parsley, plus extra for garnish
2 tablespoons freshly squeezed lemon juice
2 tablespoons Pernod
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 tablespoons good olive oil
1/2 cup panko
6 tablespoons dry white wine
2 pound fresh bay scallops
Lemon, for garnish
Preheat the oven to 425 degrees F. Place 6 (6-inch round) gratin dishes on a sheet pan.
To make the topping, place the butter in the bowl of an electric mixer fitted with the paddle attachment (you can also use a hand mixer). With the mixer on low speed, add the garlic, shallot, prosciutto, parsley, lemon juice, Pernod, salt, and pepper and mix until combined. With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined. Fold the panko in with a rubber spatula and set aside.
Preheat the broiler, if it's separate from your oven.
Place 1 tablespoon of the wine in the bottom of each gratin dish. With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard. Pat the scallops dry with paper towels and distribute them among the 3 dishes. Spoon the garlic butter evenly over the top of the scallops. Bake for 10 to 12 minutes, until the topping is golden and sizzling and the scallops are barely done. If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread.
We went to the butcher today on the way home from the movies......bought a "variety special package" with 5 lbs of chicken tenders, 5 lb of chick thighs, 5 lb chuck roast, 5 lb of 90% lean grnd beef, 4 ham steaks, 5 lb ny strips all for $79.....the meat is beautiful......and they do a really good business there. That sort of fills up my freezer for now.
Tonight DP will finish up his mackeral.....and who knows what I will find in the fridge.
No it "lingers on" but he agreed that what ever is left after supper can go out.....fortunately its freezing out so it wont stink waiting for next Thrsday collection day.
I just made a big batch of Canadian Cheese Soup, so I think I will have some of that for dinner tonight, along with some white wine and Italian bread (tastes great dipped in the soup). To top it off I will have some sugar free jello.
I've got a hankerin' for buffalo wings, so I'm going to broil some and have carrots and celery w/ bleu cheese dressing. If I'm still a little hungry, I'm having a dip that's been around for ages...
1 8 oz. pkg. cream cheese softened to room temp.
1 can of Hormel Chunky Chili with beans
Sliced, canned or bottled jalapeno's (I like the Vlasic because they're nice and HOT!)
Shredded mexican cheese blend or shredded cheddar
Spread the cream cheese in the pie plate with the back of a serving spoon. Top with the Hormel chili. Add the jalapeno slices to taste. Cover with a thin layer of cheese. Nuke til softened and cheese is fairly melted.
Scoop with tortilla chips and wash down w/ a margarita or three. tee hee
You could add black olives with or in place of the jalapeno slices too... and you could top with shredded lettuce, chopped tomatoes, and sliced scallions if you wanted too. You could improvise with all sorts of goodies... chicken shredded on there would be great instead of chili or with the chili, you could also use refried beans in place of or in addition to the cream cheese
It's a party appetizer and I'm not having a party, but I do want something hot and spicy and easy tonight! Snow's on the way!
Last edited by CoastalMaine; 01-10-2009 at 03:43 PM..
Reason: Added additional info that I'd added in a DM...
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