Finely grate lemon rind, reserving 1/4 teaspoon. Squeeze lemon, reserving 2 tablespoons juice. Pat scallops dry with paper towels.
Sprinkle scallops with 1/8 teaspoon each salt and pepper. Melt 2 teaspoons butter in a large nonstick skillet over medium heat. Add scallops; cook 3 to 4 minutes on each side or until done. Remove scallops from pan; keep warm.
Add wine and reserved lemon juice to pan, and bring to a boil. Reduce heat, and simmer 2 minutes, stirring to loosen browned bits from bottom of pan. Combine water and cornstarch; add to pan. Cook, stirring constantly, 2 minutes or until sauce begins to thicken. Add reserved lemon rind, remaining 1 teaspoon butter, remaining 1/8 teaspoon each salt and pepper, and basil. Remove from heat. Serve over scallops.
Serve with: Buttery Angel Hair Pasta with Parmesan Cheese
Large sea scallops are great for a fast and filling protein source any night of the week. They can be seared or sautéed and then added to salads and pastas or served solo as an entrée. Their mild taste and universal appeal make them a good host for complex flavors.
4 bell peppers, various colors 1 onion, chopped 4 cloves garlic, chopped ½ pound ground beef ½ pound sweet Italian sausage 1 teaspoon salt 1 teaspoon pepper 1 28-ounce can diced tomatoes 1 28-ounce can tomato sauce 15 ounces whole milk ricotta 1 cup grated parmesan cheese ½ cup fresh basil, chopped 1 egg 4-5 cooked lasagna noodles, quartered 1 cup shredded mozzarella cheese
1. Preheat oven to 350˚F/180˚C. 2. Cut the top off of each pepper and remove the seeds. Transfer to a square baking dish. Bake for 20 minutes, to soften. 3. Heat 2 tablespoons of oil in a large pot, or dutch oven, over medium high heat. 4. Add the onion and garlic, cook until softened. 5. Add the ground beef, sausage, salt, and pepper. Cook until the meat has browned on all sides. 6. Add the diced tomatoes and tomato sauce. Bring the mixture to a light simmer. 7. Simmer for 5-10 minutes, remove from heat and set aside. In a small bowl, combine ricotta, parmesan, basil, and egg. Mix together w…
INGREDIENTS8oz cream cheese, room temperature4 tablespoons butter, room temperature1/2 cup crushed graham cracker crumbs4 cups powdered sugar10 oz chocolate chips
DIRECTIONSIn a large bowl, mix the cream cheese and butter together until combined.Add in the graham cracker crumbs and mix well.Add in the powdered sugar, 1 cup at a time, until it is all mixed in.Cover and chill in the fridge for at least 1 hour. I usually let it sit overnight.Place a piece of wax paper on the counter and remove batter form the fridge.Scoop into balls and roll in between palms if necessary. Place on wax paper.Place in fridge for 10-20 minutes if they are too soft to dip.Melt the chocolate in the microwave, stirring every 15 seconds to make sure it doesn’t harden up. It should take about 1 minute for the chocolate to completely melt.Dip balls into chocolate, covering completely.Place back on wax paper and let cool until chocolate has hardened.Store in the fridge for the best taste.