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

Chicken Pot Pie

There was a “cold front“ that came through Florida last week and as a tribute to my wife’s New England upbringing I thought I would make my version of chicken pot pie. So I started poking around the fridge and here is what I came up with.

1 large onion, 3 medium carrots, 3 celery sticks all chopped into medium pieces and set aside.

cut veges

Cut 4-6 red potatoes into small pieces, boiled them for about ten minutes then tossed them into some ice-cold water to stop the cooking because we are going to cook them again with everything else.

potatoes

Start with four 6 oz chicken breasts and cut them into uniform chunks like in the picture.

whole chicken breast

chopped chicken brast

Dust them in some seasoned flour and sear them off in the pot you will be making the stew in then remove and set aside on a plate.

floured chicken

seared chicken

Now take the vegetables you already cut and sauté them with some garlic, when soft add the potatoes and the chicken cook for a few minutes. Add a quart of chicken stock or broth and a cup of heavy cream.

Reduce the heat to simmer and let cook for about an hour uncovered, stir occasionally to make sure nothing sticks to the bottom. It will thicken as it cooks and makes the house smell really good.

Before serving, taste and adjust the salt and pepper to your liking.

chicken pot pie in a bowl

As a side note, by using the potatoes instead of puff pastry you are saving some calories so you can have another bowl or two.

Enjoy

Chicken Tikka Masala

Sometimes my wife and I just want something quick, different and in this case spicy! After poking around the spice cabinet I found some seasonings to make tikka masala.

Ingredients:

  • Chicken breasts, 4 – 5 oz cut into 1 inch squares
  • Garam masala, 6 tsp
  • Garlic powder, 2 tsp
  • Cayenne powder, 1 tsp
  • Adobo with black pepper seasoning, 2 tsp
  • Garlic, 5 tsp minced
  • Red onion, 1 medium sliced
  • Ginger, 3 tsp fresh diced
  • Tomatoes, 3 medium chopped
  • Salt, 1/2 tsp
  • Pepper, 1/2 tsp
  • Olive oil, 3 Tbsp
  • Heavy cream, 3/4 cup
  • Flour, 1/4 cup

Steps:

  • Place the chicken in a bowl.
  • Mix together the garam masala, garlic powder, cayenne powder, adobo seasoning with black pepper, 3 tsp of the minced garlic, salt and pepper, and olive oil.
    • Put the marinade over the chicken cubes and set aside.

chicken prep

  • Mix the red onion sliced, 2 tsp garlic and ginger.
    • Add to a large pan over medium high heat and sauté with a little oil until soft.
    • Remove from the pan and set aside.

onions tikka

  • In the same pan add a little oil.
  • Take the marinated chicken and coat with the flour.
  • Add the chicken to the pan and sauté until almost cooked through.
  • Add the onion, garlic and ginger mixture back into the pan.
  • Add the heavy cream and cook on low to reduce for 5 minutes.
  • Stir in the fresh tomatoes.
  • Cook until the tomatoes are warmed through.

tikka tomatosServed over basmati rice and with steamed broccoli completed the meal.

chicken tiki masalaEnjoy!