I'm letting you know today that I will be taking a sabbatical from my food blog. I'm not sure how long it will be, but I'm thinking a year. I've been doing this for just shy of 10 years. I need a little break from this to work on some other areas of interest.
There are 900 plus recipes here for you to try and share with others. Enjoy trying as many as you wish. Until next time, "Happy Cooking" and remember to have fun in the kitchen.
Garlic-Butter Seared Scallops
(4 servings)
Ingredients:
1
lb. medium to large Sea Scallops
to
taste Salt and Pepper
¼
tsp. Sweet Paprika
4
tbsp. Unsalted Butter, divided
4-5
cloves Fresh Garlic, minced
1/3
cup White Wine
1
tbsp. Fresh Lemon Juice
2
tbsp. Fresh Parsley, chopped
for garnish Fresh Lemon Slices
Directions:
Pat scallops dry with paper towels. Season with salt, pepper and paprika on all sides while skillet is heating. In a large cast-iron skillet over high heat, add 2 tbsp. butter until sizzling. Now add scallops in a single layer not crowding the pan. If all do not fit, cook in batches. Cook scallops for 2 minutes without moving them. Flip the scallops over and lower heat to medium-high. Cook an additional 1½ to 2 minutes or until bottom is golden brown. Remove scallops from pan and set aside. Melt remaining butter in the skillet, scraping up any browned bits left on the bottom. Stir in garlic; cook for 1 minute, stirring frequently. Do not bur garlic. Add wine and cook 2 minutes. Add lemon juice, combine and taste. Adjust seasoning if needed. Return scallops to the pan and spoon sauce over scallops. Serve immediately, garnishing with parsley and lemon slices.
Notes: This is a quick dish, so have accompanying side dishes ready to go. Takes only about 10 minutes to do.
Ideas for Future Efforts
______________________________________
______________________________________
______________________________________
______________________________________
______________________________________
Beef Filet with Dijon Mustard-Chive Butter
(4 servings)
Ingredients:
¼
cup Unsalted Butter, room temperature
1½
tsp. Fresh Chives, finely chopped
¾
tsp. Dijon Mustard
½
tsp. Fresh Lemon Zest
4
Beef Tenderloin Filets (5-8 oz. ea.)
1/3
cup Olive Oil
2
tsp. Kosher Salt
2 tsp. Course-ground Black Pepper
Directions:
In a small bowl, bet butter with an electric mixer on medium for 30 seconds. Add chives, mustard and lemon zest. Beat until well mixed. On wax paper, shape butter mixture into a 2-inch-long roll. Wrap tightly in the paper and refrigerate at least 30 minutes. Pat steaks with paper towels. Rub olive oil on all sides of the steaks. Then sprinkle all sides with the salt and pepper. Let stand then at room temperature for 20 minutes. Using a cast-iron skillet, heat over high heat. Once hot, add 2 tbsp. of the remaining olive oil to skillet. Heat oil until it simmers. Add steaks to the skillet and cook 6-8 minutes before turning them over. Cook another 6-8 minutes on the second side. Transfer steaks to the dinner plates. Take the butter mixture and cut into 4 equal portions and place on each steak. Give the butter about 5 minutes before cutting into to the steaks.
Notes: Cooking times will vary depending on size, thickness and desired doneness. Adjust to your personal preference.
Ideas for Future Efforts
_______________________________________
_______________________________________
_______________________________________
_______________________________________
_______________________________________
What is pan searing? Pan searing is taking, usually a protein, and caramelizing the outside of it. You do this by using a cast-iron skillet, Dutch oven or other heavy bottomed pan and using high heat.
This comes in handy in the winter. Many are not able to use their outdoor grills and heavier comfort foods are on the menu at home.
This week I have a couple of easy recipes for more special meals. “Beef Filet with Dijon Mustard-Clive Butter” is up Wednesday for you to try. Then on Thursday, we have “Garlic-Butter Seared Scallops” for your taste.
The key to pan searing is not moving the protein your using until it is ready to be turned. This seals in the juices and creates a bit of a crust. It also leaves little bits of flavor in the pan. Which helps to add flavor to sauces or gravies.
So searing is using high heat with oil and/or butter. You have to be very careful using butter because it burns easily at high temperatures. Using a combination of oil and butter helps keep the butter from burning so quickly.
Pan searing works not only with steaks and scallops I have for you this week, but with roasts, stew meat, pork and chicken. So give it a try if you haven’t ever before.
Until
next time, “Happy Cooking” and please
share this link with others. Thanks.
