Archive | March, 2015

Pan Seared Scallops with Pea Purée

23 Mar

This recipe is hands down one of the tastiest creation I have made. Seriously, this could be in a cooking competition. This recipe is quicker and easier than it sounds. I will make this many more times for company and enjoy their reaction. My friend who was over for tasting, still keeps thanking me for the dinner.

  • 1 shallot finely chopped
  • grape seed oil or olive oil
  • 2 gloves of garlic pressed
  •  1 cup vegetable broth (I like Knorr)
  • 2 cups of frozen peas
  • salt and pepper
  • 1/3 cup chopped fresh parsley
  • zest of 1 lemon
  • 2 tbs lemon juice
  • scallops

Heat 2 tbs of oil, shallots and garlic in 3 quart sauce pan over medium high heat. Cook until tender. Add the peas and broth and season with salt and pepper. Bring to boil and turn down to medium low and cook 5-8 minutes. Meanwhile, take scallops out of fridge and dry them with paper towel. Season with pepper.

Mix the parsley, lemon zest and juice together.

Remove the peas from heat and purée to a smooth consistency. Season with salt and pepper.

Heat oil in a skillet over medium high heat until oil is hot. Add the scallops and cook 2 minutes per side. Pour pea purée on plates. Top the purée with scallops and then top each scallop with parsley and lemon mix. Enjoy and impress your taste buds.

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Snow Pea and Romaine Salad

22 Mar

Not all salads have to be cold. I love to grill romaine lettuce, and now I can add this stir fry recipe to different twist of salad recipes. This could be very easily made into an entree if topped with chicken or fish.

  • 2 boiled eggs chopped
  • 1 glove of garlic, pressed
  • 2 tbs capers
  •  grape seed or olive oil
  • 1  cup snow peas, trimmed
  • salt and pepper
  • 1 head of romaine lettuce
  • lemon juice

In a large pan heat oil and garlic over medium heat for minute. Add the snow peas and season with salt and pepper. Cook until tender. Add the capers and the romaine lettuce.  Stir-fry until lettuce starts to wilt. Stir in the lemon juice and season with salt and pepper. Plate and top with chopped eggs.

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Pesto Lobster

20 Mar

This recipe is so easy that anyone can make it. Yes, you my non-cooking friends, you can do this! I tried this as an appetizer and my husband and I both loved it. I always keep pesto in the fridge for quick meals and this one is a keeper.

  • lobsters cut through length wise
  • pesto
  • lemon

Preheat oven to 425  degrees. Place the lobster halves, cut sides up, in a baking dish. Rub pesto on each half. Roast for 15  minutes.  Plate the lobster and squeeze fresh lemon on each piece.

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Herb and Ginger Salmon

13 Mar

This delicious and easy recipe is inspired by the Jr Master chef tv show. The kids had to make a salmon recipe with herbs. It looked so delicious that I decided to experiment with the idea. The fresh herbs give the salmon amazing flavors.

  • 1/4 cup parsley leaves, chopped
  • 1/4 cup basil leaves, chopped
  •  1 tsp olive oil or grape seed oil
  • 2 tsp grated ginger
  • pepper
  • salmon filets with skin on
  • 2 tsp lemon juice
  • 2 tsp gluten free low sodium soy sauce
  • 1 tbs honey

Mix the herbs, ginger and oil together. Season the fish with pepper. Cut two or three long slits lentwise on bottom of the salmon fillets, going halfway into salmon.  Stuff the slits with the herb mixture. Stir tighter the lemon juice, soy and honey. Put 2 tsp of grape seed oil in frying pan. Heat the pan on medium high heat. Place the salmon skin side down on frying pan. Cook about 3 minutes. Start basting the salmon with the sauce mix. Cook 2 more minutes before turning the salmon and cooking for an other 2 minutes.

To be honest, you could completely skip the sauce and use only the herbs and at the end squeeze some lemon juice on the salmon.

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