On this edition of Easy Eats, Lehigh Carbon Community College cooking instructor Brock Cahoon shows us how to make pesto crusted scallops with caramelized onions and butternut squash. It's much simpler than it sounds.
This Valentine's Day, take a pass on the expected. As in, ditch the restaurant reservations. You're just going to get overcharged for so-so food, anyway.
Ronnie Murray, head pastry chef for Hix Restaurants says: “Seafood needn’t be reserved for prawn cocktails at Christmas. Scallops are an indulgent festive canapé that your guests will love”.
A quiet Christmas - it is an idyllic thought. Hot coffee and presents around the fire with the tree lights twinkling and the weather outside - sunny or bleak - a matter of indifference. Later in the day comes dinner, and it must not break the mood.
This rich pasta dish is full of sweet seared scallops and plump peas. Low-fat milk and flour thicken the sauce, giving it creamy texture without the extra calories and fat found in traditional cream sauces.
I love scallops. Of all the things we take from the sea they are my hands down favorite. They have a history that dates back to Marco Polo who talked about them being sold in the markets of China.
When I received king trumpet mushrooms from my CSA, I knew right away what I wanted to try to do with them. I had seen scallops made from mushrooms around the internet before but couldn’t find a recipe, so I made up my own.
Ingredients:12 whole sea scallops2 tbsp finely grated fresh ginger2 garlic cloves, minced2 tbsp toasted sesame oil2 tbsp soy sauce2 tbsp olive oil1 tbsp fresh lime juicefreshly ground black pepper1 tsp oregano1/3 cup sesame seeds