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

Meatballs

My wife is not a big fan of meatballs, she complains they are always too dry. In my hometown in New Jersey was a family from Italy who showed me how to make simple and yet moist meatballs.

Simple Meatballs

  • 2 tbsp garlic
  • 4 tbsp pecorino romano cheese
  • 1 tbsp salt and pepper
  • 1/4 cup fresh basil chopped
  • 1 egg
  • 2 tbsp bread crumbs
  • 1.5 lbs ground beef – 80/20 is the best kind to get

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  • Mix and form into large balls with ice cream scooper

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  • Then cut in 1/2

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  • Roll and place on 1/2 sheet pan

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  • Bake at 400 F for 10-15 minutes
  • Take out and let cool

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The meatballs are now ready to be added to an Italian gravy or eating plain. Another benefit of this recipe is that these meatballs can be stored and frozen up to 3 months. And when ready to use, let them thaw and then put in any gravy or sauce you want.

And these my wife will eat.