Archive for October, 2016


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Ingredients:

1 lb. bay scallops

1 lb. fresh arugula (rinsed and drained well)

1 bag (10 oz.) 0f garlic croutons (can be a larger bag)

2 large lemons

olive oil

1 clove of garlic (chopped)

sea salt and black pepper

Directions:

Preheat oven to 350 degrees.

  1. In a food processor add croutons. Add a tbsp of olive oil and juice of one lemon. Chop in food processor.
  2. In a baking dish, coat the bottom with a tbsp. of olive oil. Place scallops in dish. Sprinkle garlic crouton crumbs on top. Cover all of them.
  3. Squeeze the juice of one lemon on top. Bake in oven for about 10-12 minutes. *You want the scallops cooked, but not dried out.
  4. In a large skillet, put a tbsp. of olive oil and garlic. Let garlic cook for a minute. Add arugula. Sprinkle sea salt and black pepper. Stir as it will cook quickly. (about 3 minutes)
  5. Plate arugula and place scallops on top.
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Ingredients:
1 1/2 lbs. of shrimp (tails removed)
2 cups white wine (Moscato or a Riesling)
3 heads radicchio
3 heads endive
1 cup whole candied pecans
4 cloves of garlic (chopped)
olive oil
Directions:
1. Put uncooked shrimp and white wine in a Ziploc bag and refrigerate for at least 3 hours.
2. In a skillet, put 2 tbs. of olive oil. Add 2 cloves of chopped garlic and brown. When garlic has browned, add shrimp. Sprinkle with salt and pepper. Stir and turn shrimp for about 4 minutes. (Shrimp should be pink.) Remove and put to the side.
3. In the same skillet skillet, put 2 tbs. of olive oil and remaining garlic. Brown garlic. When garlic is browned, add shredded radicchio and endive. Add a drop of olive oil and a little salt and pepper. Stir occasionally. (approximately 5 minutes) Add pecans. Stir.
3. When radicchio and endive are tender, add shrimp. Cook for another minute. Serve warm.
Serves 4.