Herb Crusted Scallops

Rinse under cold water and pick the muscles off the scallops, season with salt and pepper

Take bread crumbs and add to them some Italian seasoning, fresh chopped basil, marjoram, parsley. Dip the scallops into the mixture covering just the tops and bottoms and set aside.

seasoning for scallops

seasoned scallops

In a large sauté pan heated to medium high add some good oil and cook a few of the scallops a few at a time for maybe a minute or two then carefully flip them over. You are looking for a nice sear and good color; however you don’t want to cook them all the way through.

scallops cooking

When done transfer to a plate and slide them into the fridge for about ten minutes, to stop the cooking process, while you make the sauce.

As for the sauce, wipe out the pan, add a tablespoon of oil and add 1/4 of a diced sweet onion. Sauté for about 7-8 minutes. While the pan is on medium-high heat deglaze with about 1/2 cup of your favorite white wine, let it reduce for another minute or two. Add the juice of a fresh lemon. Finish the sauce by adding 1/4 cup of heavy cream, bring to a boil then lower the heat to low.

Take the scallops out of the fridge and place into the hot sauce just until they heat through; be careful not to cook them too much, you don’t want to overcook them, they will get hard and rubbery.

scallops in sauce cooking

To be fancy, plate some rice down the center of a plate, place the scallops on top and then spoon some sauce over the rice. Serve right away and enjoy.

scallops on rice

fancy pic finished plat

Enjoy

Grilled Corvina

Here is an easy meal to put together that is good for you too!

Ingredients:

  • Seafood
    • Corvina filet
    • Olive oil
    • 4 Basil leaves, finely chopped
    • 2 Lemons zested
  • Vegetables
    • 2 cloves of Garlic, diced
    • 2 lbs mini Zucchini, sliced in half the long way
    • 1 large Onion, chopped
    • 2 lbs Patty Pans, whole
    • Cherry tomatoes
  • Compound Butter
    • 2 sticks Butter, unsalted and softened
    • 3 Tbsp Lemon juice
    • 2 Tbsp Garlic, diced
    • 2 Tbsp Basil, finely chopped
    • 2 Tbsp Parsley, finely chopped
    • 1/4 tsp Salt
    • 1/8 tsp Pepper, ground
  • Rice
    • 1 cup Brown rice
    • 2.5 cups water
    • 1 tsp Olive oil
    • Salt and pepper to taste

Steps:

  • Compound Butter. Ahead of time make the compound butter.
    • Mix together the butter, lemon juice, garlic, basil, parsley, salt and pepper.
    • Place mixture on a piece of plastic wrap and roll into a log.
    • Place in a freezer for an hour to set.  After move the butter to the refrigerator.
  • Rice
    • Place the rice, water, olive oil in the rice cooker. (A rice cooker is handy so that you can easily multitask and the rice always comes out the way it should.)
    • Add a pinch of salt and pepper for flavor.
    • Cook.
  • Fish.
    • Rub a little oil on Corvina.
    • Sprinkle the fish with the basil, thyme, lemon zest, salt and pepper.
    • Let the fish rest for about 30 minutes.
    • Preheat the grill to high heat, place a skillet on the grill.
    • Place the fish on a skillet to sear.
    • Cook on the first side for about 11 minutes.
    • Then flip the fish over and cook for an additional 6-7 minutes.

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You know a white fish is cooked when the flesh flakes easily.

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  • Vegetables
    • In a large sauté pan, add a tablespoon of butter and a tablespoon of olive oil.
    • Add the zucchini, onions and patty pans.
    • Cook the vegetables on medium high until they are about 3/4 of the way done.
    • Add in the garlic and tomatoes into the pan.
    • Finish cooking until the vegetables they are tender.

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Put some of the brown rice on the plate, some of the vegetables, and garnish the fish with a slice of the compound butter. The cold butter melts over the hot fish making its own sauce.

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Enjoy!

Tomato, Basil and Mozzarella Appetizer

Here is an easy and great tasting appetizer that uses only fresh ingredients. Great for a summer time snack.

These cherry tomatoes and basil leaves are from our garden. The cheese is mini mozzarella balls. They are from a little Italian market down the street from us.

Simply put a tomato on a tooth pick, followed by a basal leaf, and then the mozzarella ball. After you make more than you think you will need, because they are so good, drizzle them with a good olive oil and a few drops of good quality balsamic vinegar. Sprinkle with some Italian seasoning, salt and pepper.

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Eat the appetizer in one bite so all the flavors explode in your mouth, just be careful not to poke the back of your throat with the tooth pick.

Enjoy!

 

Our Garden

Different types of lettuce grown in containers.

Different types of lettuce grown in containers.

Rubarb, Onion Chives and Parsley.

Rhubarb, Onion Chives and Parsley

Tomatos

Tomatoes

Bell pepper plant.

Bell pepper

Spearmint, Bell Pepper and Mint

Spearmint, Bell Pepper and Mint

Oregano, Sage, Jalepeno

Oregano, Sage, Jalapeno

Tomato, Basil, Broccoli, Parsley

Chives, Tomato, Basil, Broccoli, Parsley, Rosemary

Basil, Cilantro

Basil, Cilantro

You’ll see garlic spread around the base of the plants, this aides as a natural deterrent to pests. We do not use any pesticides.