Recipes, Food Tips, Healthy Eating & More

@sueinmn
We didn’t actually have dinner on Easter. Family was in from Orlando (2 hours away) and Friday before Easter we went to St Petersburg to see the Van Gough exhibit and ate at an overpriced French restaurant. We were out all day on Saturday and nibbled our way through a small town with shops .
My Orlando family had to leave early on Easter so my daughter made her amazing brunch casserole....eggs, sausage, cheese and potatoes puffs...all in one dish. We had that with sides of bacon, lots of fresh fruit, English muffins, mini Italian pecan tartlets. So we were not hungry again til late afternoon and scrounged some leftovers.

On Saturday I had an unusual dinner ...4 large sea scallops over a mound of short rib hash ( tender thin small slices or shredded bits of short ribs). Lots of charred thinly sliced veggies. Good but nothing to rave about. The scallops were very good and the short ribs by them selves were good but I think it failed as a combination.

I also had escargot at another restaurant that weekend and we shared a really tasty tender baby octopus appetizer at the French restaurant. Don’t tell @jakedduck ...he doesn’t want to hear this again.

FL Mary

@Erinmfs
I use sandwich spread, onion, celery, sauerkraut, pickled okra, colored bell pepper, sweet pickle relish and/or pickles (sweet, hot, or anything not dill *#^*+.
Jake, the connoisseur extraordinaire

@imallears scallops at a quaint restaurant, I have trouble finding that, so I ordered some scallops from a home delivery company, and they arrived yesterday! do you have a favorite scallop recipe? I have some scallops to cook here at my house

@Erinmfs
Oh I do have a favorite that my granddaughter always requests when she is home from college.
Scallops Provencal

This works best with big sea scallops and we use over thin pasta or not....

1 lb sea scallops or smaller bay scallops
Kosher salt and black pepper
all purpose flour for dredging
4 tblspns (1/2 stick) butter...unsalted preferred but salted is fine
1/2 cup chopped shallots (2 large)
1 minced garlic clove (I use a large clove or 2 smaller one))
1/4 cup fresh parsley leaves
1/3 cup dry white wine
lemon

If you are using the small bay scallops, keep them whole but if you are using larger sea scallops, cut each one in half horizontally . Sprinkle with s and p, toss with flour and shake off excess. I find the larger scallops soak up the seasonings better when they are browned. Don't overcook these beauties or they will be dry.

In a very large saute pan, heat 2 tblsps of butter over high heat until sizzling and add scallops in 1 layer. Lower heat to mediums and brown lightly on 1 side without moving them..turn and brown lightly on other side...3-4 minutes total. Melt rest of the butter in with the scallops, then add the shallots, garlic and parsley and saute for 2 more minutes , tossing the seasoning with the scallops. Add the wine...cook for 1 minute and then taste the seasoning as you may want to add more salt or garlic or even Italian blend seasoning. Serve hot with lemon or over pasta.

Shallots and the fresh parsley and wine are a must. I guess you could replace the wine with lemon juice but I wouldn't...think it might be too lemony. I always have Kosher salt....you notice this recipe uses unsalted butter which I don't always have. I have halved this recipe for just myself and kept the same amount of seasonings when I am having it over pasta but leftovers are pretty good.

I find it very filling. Enjoy if you use this but please don't stint on the ingredients. I use garlic in a tube at times for other things but not for this recipe.

Enjoy....off the grid for a while so, if you have any questions....I will be back later in the day.
I feel like the cooking channel.

FL Mary

@colleenyoung I'm trying to 'like' these comments addressed to me, and the 'like' icon isn't working. I can't like anything this morning. I'd like Leonard to know I'll try his recipe, although it doesn't sound like tuna/egg salad anymore, no eggs mentioned? pickled okra sounds interesting, I'll try some!

@colleenyoung I'm trying to 'like' these comments addressed to me, and the 'like' icon isn't working. I can't like anything this morning. I'd like Leonard to know I'll try his recipe, although it doesn't sound like tuna/egg salad anymore, no eggs mentioned? pickled okra sounds interesting, I'll try some!

The like button is working for me. What happens when you try to like a post, Molly?

@Erinmfs I use that recipe also, and add in a bit of spicy brown mustard plus some salt-free seasoning mixtures. Serve on a bed of lettuce, or make a sandwich using rye bread and leaf lettuce! nom nom nom ;))
Ginger

@Erinmfs
Oh I do have a favorite that my granddaughter always requests when she is home from college.
Scallops Provencal

This works best with big sea scallops and we use over thin pasta or not....

1 lb sea scallops or smaller bay scallops
Kosher salt and black pepper
all purpose flour for dredging
4 tblspns (1/2 stick) butter...unsalted preferred but salted is fine
1/2 cup chopped shallots (2 large)
1 minced garlic clove (I use a large clove or 2 smaller one))
1/4 cup fresh parsley leaves
1/3 cup dry white wine
lemon

If you are using the small bay scallops, keep them whole but if you are using larger sea scallops, cut each one in half horizontally . Sprinkle with s and p, toss with flour and shake off excess. I find the larger scallops soak up the seasonings better when they are browned. Don't overcook these beauties or they will be dry.

In a very large saute pan, heat 2 tblsps of butter over high heat until sizzling and add scallops in 1 layer. Lower heat to mediums and brown lightly on 1 side without moving them..turn and brown lightly on other side...3-4 minutes total. Melt rest of the butter in with the scallops, then add the shallots, garlic and parsley and saute for 2 more minutes , tossing the seasoning with the scallops. Add the wine...cook for 1 minute and then taste the seasoning as you may want to add more salt or garlic or even Italian blend seasoning. Serve hot with lemon or over pasta.

Shallots and the fresh parsley and wine are a must. I guess you could replace the wine with lemon juice but I wouldn't...think it might be too lemony. I always have Kosher salt....you notice this recipe uses unsalted butter which I don't always have. I have halved this recipe for just myself and kept the same amount of seasonings when I am having it over pasta but leftovers are pretty good.

I find it very filling. Enjoy if you use this but please don't stint on the ingredients. I use garlic in a tube at times for other things but not for this recipe.

Enjoy....off the grid for a while so, if you have any questions....I will be back later in the day.
I feel like the cooking channel.

FL Mary

@gingerw, I just love spicy brown mustard as well! It is great in potato salad, too!