cocktail hour

Ingredients

To Start

  • Preheat over to 375 degrees

What You’ll Need

  • 4 Tablespoons butter + additional for on top
  • 1/2 teaspoon granulated garlic
  • 1/4 teaspoon Chile powder
  • 1/2 cup Panko breadcrumbs
  • 1 pound fresh Sea Scallops (or frozen and thawed)
  • 1 fresh lemon cut into wedges
  • 1 small block of Gruyere cheese

Method

1

Make sure the scallops are blotted dry with a paper towel

2

In a medium size saute pan over medium heat, melt the butter. Brush each shell lightly with some of the melted butter. Add the garlic, Chile powder and bread crumbs to the butter and toast lightly; about 1 minute. Place one tablespoon of the crumb mixture on each shell; place three scallops on top of crumbs; squeeze a small amount of lemon juice on top of the scallops. Finish with another tablespoon of the crumbs on top; followed with a small pat of butter.

3

Bake for 20-25 minutes or till the scallops are opaque; remove from oven and top with slivers of cheese; return to the oven broiler for 1 minutes or less till cheese is melted

4

Garnish with a fresh flat leaf parsley


Note: you will need 3 large scallops for each shell

Baked Scallops on Sea Shells Read More »

Getting Started

What You’ll need

  • 1/4 cup plus 1 tablespoon olive oil
  • 1/4 cup fresh lime juice
  • 1 tablespoon low-sodium soy sauce
  • 1/2 cup chopped fresh cilantro
  • 1 tablespoon crushed dried red Chile flakes
  • 4 cloves garlic, minced
  • 1 pound jumbo sea scallops (12 to 15)
  • Salt and freshly ground black pepper
  • Lime wedges, for serving

Method

1

In a medium bowl, mix together 1/4 cup olive oil, the lime juice, soy sauce, cilantro, chile flakes and garlic. Sprinkle the scallops with salt and pepper. Add the scallops to the marinade, cover with plastic and refrigerate for 30 minutes.

2

Heat the remaining 1 tablespoon olive oil in medium, heavy skillet over medium-high heat. Remove the scallops from the marinade, discard the marinade, and place the scallops in the skillet. Sear until lightly browned and cooked to desired doneness, 2 to 3 minutes per side for medium-rare. Arrange the scallops decoratively on a platter and serve with lime wedges.


Cilantro Scallops Read More »

Chive Salad Dressing

Ingredients

What You Need

  • 2 Large Boneless skinless chicken breasts
  • 2 cups of papaya juice
  • 1 teaspoon of granulated garlic
  • Salt and pepper to taste
  • 6-7 slices of peppered bacon
  • 1-5oz can of water chestnuts (sliced)
  • 1 bag of large spinach leaves
  • Hot sauce
  • Party picks or toothpicks

Method

Preparing it

1

Place the chicken in a sip seal bag with papaya juice. Place the bag in a bowl and marinate in the refrigerator for 3- 6 hours.

2

Sprinkle the garlic and salt and pepper on both sides of the chicken breasts and grill at 400 degrees for 6-6 minuets on one side and 1-2 minutes on the other; remove from heat and cover with foil.

3

Fry the bacon till almost crisp; remove and drain on paper towels.

4

When ready to assemble; cut the chicken and the bacon into bite sized pieces. Stack 2-3 spinach leaves on top of each other and place one water chestnut, a piece of bacon and a piece of chicken in the middle; skewer onto a party pick; repeate.


Before serving drizzle the hot sauce over each bite or set the sauce to the side and allow each guest to add their own.

Chicken, Bacon, and Water Chestnut Spinach Bites Read More »