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Ham & Cheese Quiche

Ham & Cheese Quiche
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0 calories
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Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Vitamin C
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 (9-inch) refrigerated pie crust
  2. 3 eggs
  3. 3⁄ 4 cup half & half
  4. 1 cup ham, cut into small pieces
  5. 1 cup (4-ounces) shredded Gruyère cheese
  6. 5oz frozen spinach (optional)
Instructions
  1. Preheat oven to 450°F.
  2. Press pie crust into 9-inch tart pan with removable bottom, tucking excess pie crust down the sides. Pierce well with a fork. Freeze for at least 15 minutes.
  3. While pie crust is in the freezer, whisk together the eggs, half & half, ham and cheese. Set aside.
  4. Remove pie crust from freezer. Line the frozen pie crust with crumpled parchment paper and fill with dried beans or another type of pie weights. Bake at 450°F for 25 minutes.
  5. Remove the parchment paper and dried beans. If any cracks have formed, brush with some of the egg/half & half custard. Return crust to the 450°F oven for another 5 minutes or until the bottom of the crust is lightly browned.
  6. Reduce oven heat to 375° F. Pour ham and cheese filling into prepared pie crust.
  7. Bake at 375°F for 25 minutes, or until quiche is nice and puffy.
  8. Allow to cool 10 minutes before serving. If desired, sprinkle with minced fresh
  9. parsley.
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Spaghetti Alla Carrettiera

Spaghetti Alla Carrettiera
Serves 4
The best spaghetti sauce I've ever had
Print
Prep Time
25 min
Total Time
25 min
Prep Time
25 min
Total Time
25 min
0 calories
0 g
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0 g
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Nutrition Facts
Serving Size
0g
Servings
4
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 1/4 pounds (566g) plum tomatoes (about 5 tomatoes)
  2. 1/4 cup (60ml) extra-virgin olive oil, plus more for drizzling if needed
  3. 1/4 cup loosely packed, roughly chopped fresh basil leaves
  4. 3 medium cloves garlic, finely minced
  5. 1 large pinch red pepper flakes
  6. Kosher salt
  7. 1 pound (450g) dried spaghetti
  8. 1/2 cup (1 1/4 ounces; 35g) lightly toasted panko breadcrumbs, divided
  9. Grated Sicilian Pecorino or ricotta salata, for serving (optional)
Instructions
  1. Grate tomatoes on largest holes of a box grater into a large heatproof mixing or serving bowl until only the skin remains in your hand; it's okay if some slightly larger pieces of tomatoes and some skin get through, though you can discard the large pieces of skin. Add olive oil, basil, garlic, and red pepper flakes. Stir well and season with salt to taste. Set aside.
  2. Return water to a boil and season with salt. Cook spaghetti, stirring frequently, until al dente. When pasta has almost finished cooking, transfer 1/4 cup (30ml) pasta cooking water to tomato mixture and whisk to form an emulsion.
  3. Using tongs, transfer pasta to tomato mixture along with an additional 1/4 cup (60ml) pasta cooking water. Vigorously toss and stir pasta to emulsify sauce and coat noodles. Add half of the breadcrumbs and toss to combine. The pasta should be well coated with creamy, emulsified sauce. If it seems dry, add extra pasta water and olive oil, 1 tablespoon (15ml) at a time, until it reaches the desired consistency. Taste for seasoning.
  4. Transfer pasta to warmed plates and sprinkle with remaining breadcrumbs. Top with cheese, if desired. Serve right away.
Notes
  1. For the tomatoes, substitute San Marzano Crushed tomatoes (28.oz)
  2. Best with fresh basil, but parsley can be substituted.
Adapted from Serious Eats
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Tuna Casserole

Tuna Casserole
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0 calories
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Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 cans (14.5-oz) of white beans, rinsed and drained
  2. 1/2c white wine (Can substitute with water or broth; point is to moisten ingredients)
  3. 1 onion (or shallots, scallions or leeks) - chopped
  4. Pinch of red-pepper flakes
  5. Fresh ground pepper
  6. Fresh herbs (fennel fronds are suggested)
  7. Pinch of salt
  8. 6 garlic cloves, sliced
  9. 1/4c milk
  10. 2 cans of tuna (If oil-packed, add the oil. If water-packed, drain and drizzle in more olive oil)
  11. 2-4 TB grated gruyere (Parmesan, Jarlsberg or cheddar is okay too)
  12. Zest from half-lemon
  13. Olive oil
  14. Crushed potato chips
  15. 1TB butter
Instructions
  1. In an ovenproof skillet, sauté a chopped onion (or shallots, scallions or leeks) in olive oil over medium-high heat until soft, about 5 minutes. Add a pinch of red-pepper flakes, a pinch of salt and lots of sliced garlic cloves.
  2. When the garlic is slightly golden and very fragrant, add white beans and white wine.
  3. Let it simmer until the liquid evaporates and the beans are soft, about 5 minutes, then mash the beans with a potato masher or a fork. Make them as smooth or lumpy as you like. You just want to release some of their starch. Turn off the heat.
  4. Add 1/4 cup milk and 2 cans of tuna.
  5. Mash the tuna into the beans, leaving it a little chunky. Mix in a tablespoon or two of chopped fresh herbs, grated zest from half a lemon and lots of black pepper.
  6. Finally, mix in 2 to 4 tablespoons grated any kind of cheese.
  7. Taste and add more salt and pepper if needed.
  8. Spread the mixture evenly in the skillet, and top it with about a cup of potato chips that either you or your bored child crushed with a rolling pin. Scatter on more grated cheese, about another 2 tablespoons, and dot the top with, as Ms. Henry says, little nuggets of butter. She and I both agree that 1 tablespoon will do it.
  9. Bake at 350 degrees, until the tuna mixture bubbles around the edges, 20 to 25 minutes. If you want the potato chips to get more brown, you could run the whole pan under the broiler.
Adapted from NYT Cooking
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Green Beans ala Lewi

Green Beans ala Lewi
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0 calories
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Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 lb haricot vert, trimmed to 3 inches
  2. 6 campari cherry tomatoes, quartered
  3. DRESSING
  4. 2 TB Dijon mustard (less if you prefer less mustard taste)
  5. 1/8 cup red wine vinegar
  6. Big pinch of kosher salt
  7. A few fresh grinds from a pepper mill
  8. 4-6 TB olive oil
  9. Fresh squeezed lemon juice (1/2 lemon)
Instructions
  1. Boil green beans for 2 minutes, then drain water.
  2. Add tomatoes
  3. Add dressing
Notes
  1. Oil and vinegar balance is about 2/3rds oil to 1/3rd vinegar
  2. Can add fresh minced garlic and minced shallots for more flavor
  3. Can also add slivered almonds
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Beef Stew

Beef Stew
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Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3 tbsp. canola oil
  2. 3 lb. beef stew meat, cut into bite-size pieces
  3. Kosher salt
  4. Freshly ground black pepper
  5. 1 large yellow onion, diced
  6. 6 cloves garlic, crushed
  7. 2 tbsp. tomato paste
  8. 5 bay leaves
  9. 1 1/2 lb. Yukon Gold potatoes, cut into 1 1/2" pieces
  10. 4 large carrots, cut into 2" pieces
  11. 3 tbsp. all-purpose flour
  12. 1 (10-oz.) bag frozen peas
Instructions
  1. Turn Instant Pot to Sauté, then select More. Wait for pot to heat up, then add oil. Add half the stew meat to pot and season with salt and lots of pepper to taste. Cook for 3 to 4 minutes on each side or until browned. Remove meat from pot. Repeat with remaining meat.
  2. Cook onion and garlic until deeply golden. Add tomato paste and cook, mixing constantly until darkened in color and starts sticking to pot, about 4 minutes. Deglaze with 2 cups water.
  3. Place all meat into pot along with bay leaves, potatoes, and carrots. Stir to combine.
  4. Seal Instant Pot and set to Manual High Pressure for 25 minutes. (Carrots and potatoes were a little overcooked. I'm going to try 20 minutes next time)
  5. Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid.
  6. In a small bowl, whisk together 1 cup cooking liquid and flour. Stir mixture back into pot and set Instant Pot to Sauté. Simmer for 3 minutes, until slightly thickened.
  7. Stir peas into pot and simmer for 3 to 5 minutes more until peas are bright green. Season with salt and pepper, if needed.
Notes
  1. From Delish.com
Adapted from Delish
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Quiche – Spinach, Mushroom and Swiss Crustless Squares

Spinach, Mushroom and Swiss Crustless Quiche Squares
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Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. Canola spray oil
  2. 1 tablespoon extra-virgin olive oil, divided
  3. 1 medium yellow onion, thinly sliced
  4. 1 pound white button mushrooms, thinly sliced
  5. 3/4 teaspoon fine sea salt, divided
  6. 6 eggs
  7. 3/4 cup reduced-fat (2%) milk
  8. 1 teaspoon grated nutmeg
  9. 1 1/2 cup shredded Swiss cheese
  10. 1 (16.0-ounce) bag frozen chopped spinach, thawed and squeezed to remove as much liquid as possible
  11. 1/2 teaspoon ground black pepper, divided
Instructions
  1. Preheat the oven to 350°F and lightly oil a 9-inch square pan with spray oil; set aside.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Add onion and cook until golden brown, 7 to 8 minutes.
  4. Add mushrooms, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper and cook until liquid is absorbed, 10 to 12 minutes; set aside to cool.
  5. In a large bowl, whisk together eggs, milk, nutmeg and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
  6. Add cooked vegetables, cheese and spinach and mix well.
  7. Transfer to prepared pan, spread out evenly and bake until set in the middle and golden brown, about 45 minutes. Let cool 10 or 15 minutes; cut into 24 squares and serve.
Notes
  1. I haven't made this.
Adapted from Whole Foods
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Orzo Risotto

Creamy Orzo with Balsamic Glazed Mushrooms
Serves 6
Created and tested by Darlene Zimmerman, MS, RD, for Heart Smart®.
Print
Prep Time
10 min
Total Time
35 min
Prep Time
10 min
Total Time
35 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Servings
6
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 8 ounces white button mushrooms
  2. Vegetable oil cooking spray
  3. ½ tablespoon olive oil
  4. ¾ cup diced onion
  5. 2 cloves garlic, peeled, minced
  6. ½ cup (4 ounces) dry orzo
  7. 2½ cups 1% milk
  8. 1½ cups water
  9. ½ cup grated Parmesan cheese
  10. ⅜ teaspoon salt
  11. ¼ teaspoon black pepper
  12. 1 tablespoon balsamic glaze
  13. 1 to 2 tablespoons snipped fresh chives or parsley
Instructions
  1. Preheat the oven to 400 degrees.
  2. Slice cleaned mushrooms and place on a baking sheet. Spray mushrooms with cooking spray, toss to coat and arrange in a single layer. Roast, stirring half way through, for about 15 minutes or until the moisture has evaporated and mushrooms begin to brown.
  3. To prepare orzo, heat olive oil in a saucepan over medium heat and sauté onion and garlic until onion softens, about 3 to 4 minutes. Add orzo and continue cooking 1 to 2 minutes. Add milk and water and bring to a boil, stirring constantly. Reduce heat to a simmer and cook, stirring often, until orzo is al dente, about 5 to 8 minutes. Remove from heat and stir in cheese, salt, and pepper. Place orzo in a serving dish. Drizzle roasted mushrooms with balsamic glaze and place on top of orzo. Garnish with chives or parsley and serve.
Notes
  1. Orzo, which means barley in Italian, is a tiny, rice-shaped pasta, slightly smaller than a pine nut. This petite pasta has a great texture, cooks quickly, and is a wonderful addition to soups and salads.
  2. Orzo is also a perfect substitute for rice, which is how we used it in today’s recipe.
  3. Our creamy orzo is very similar to risotto, a dish made with a short-grain rice called Arborio. Risotto recipes typically call for toasting, or slightly browning the rice before adding any liquid. This step adds a nice richness and nutty flavor to the dish, and we did the same with the orzo in our recipe.
  4. Whole-wheat orzo can be used in this recipe, but it can be difficult to find and is a bit more costly. If you use whole-wheat orzo, additional milk and water will likely be needed.
  5. Roasted, balsamic-glazed mushrooms are the perfect complement to our creamy orzo. Mushrooms are not often thought of as nutritional powerhouses because they lack the bright, vibrant colors of other vegetables.
  6. Truth be told, mushrooms supply several key nutrients including the B vitamins niacin, riboflavin, folate and B6, as well as iron, potassium, and selenium. And, if they are exposed to ultraviolet light just before or after harvesting, mushrooms provide a nice dose of vitamin D.
  7. When selecting mushrooms, make sure they’re firm, clean and well shaped. While some brown flecks on the surface are okay, avoid mushrooms with dark-tinged areas. Also, look for mushrooms with closed veils. This is the area where the cap meets the stem. Wide-open veils are signs of aging.
  8. Before using, wipe mushrooms with a clean damp paper towel or, if necessary, rinse with cold water and dry thoroughly. Mushrooms soaked in water will become mushy.
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Chicken Vesuvio

Chicken Vesuvio
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0 calories
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0 g
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Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3 large russet potatoes (about 2 1/4 pounds), scrubbed, halved lengthwise, then into long 1-inch-wide wedges
  2. 5 tablespoons extra-virgin olive oil
  3. 1 ½ teaspoons dried oregano
  4. 3 pounds bone-in, skin-on chicken thighs (about 8 thighs)
  5. Kosher salt and black pepper
  6. 4 tablespoons unsalted butter, cut into 4 slices
  7. 6 to 8 garlic cloves, thinly sliced
  8. 1 ¼ cups chicken stock
  9. ¼ cup dry white wine
  10. 1 cup fresh or frozen green peas
  11. ½ lemon, juiced
  12. Chopped Italian parsley, for serving
  13. Crusty bread, for serving
Instructions
  1. Heat oven to 425 degrees. In a 9-by-13-inch baking dish, toss the potato wedges with 3 tablespoons olive oil and 1/2 teaspoon oregano; season with salt and pepper. Spread the potatoes out in an even layer (it’s O.K. if some overlap). Bake, tossing gently once halfway through cooking, until the edges begin to brown, and the potatoes can be pierced with a fork but are still quite firm, about 30 minutes. (They’ll finish cooking with the chicken.)
  2. While potatoes roast, prepare the chicken: Season the chicken with salt, pepper and the remaining 1 teaspoon oregano. In a large 12-inch skillet, heat the remaining 2 tablespoons olive oil over medium-high until it shimmers. Working in batches if necessary, cook the chicken, skin-side down, until it is golden brown, 8 to 10 minutes. Transfer the chicken to a plate.
  3. Reduce heat to medium-low, add the butter and garlic to the skillet and cook until the butter is melted and the garlic is fragrant and just beginning to brown, 2 to 3 minutes. Add the chicken stock and wine to the skillet, bring to a simmer and cook for 2 minutes. Add the peas. Pour the mixture evenly over the potatoes, then gently stir to combine. Place chicken on top of the cooked potato mixture, skin-side up. Drizzle any reserved chicken juices on top.
  4. Bake until the chicken is cooked through and the potatoes are tender, 20 to 25 minutes. Turn on the oven’s broiler function, and broil until the chicken skin is golden brown and crisp, 1 to 2 minutes. Drizzle with lemon juice, and sprinkle with parsley. Serve immediately, with plenty of the pan juices spooned over the chicken and potatoes, and crusty bread on the side.
Adapted from New York Times
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Broiled Honey-Thyme Peaches with Balsamic Glaze

Broiled Honey-Thyme Peaches with Balsamic Glaze
Serves 8
Print
Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
0 calories
0 g
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Nutrition Facts
Serving Size
0g
Servings
8
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 4 tablespoons salted butter, melted
  2. 4 peaches, washed, halved and pitted
  3. ¼ cup honey
  4. ¼ teaspoon freshly ground black pepper
  5. 1 teaspoon fresh thyme leaves
  6. 1 pint vanilla ice cream
  7. 1-2 tablespoons balsamic glaze or aged balsamic vinegar
Instructions
  1. Position a rack in the middle of the oven and turn the broiler to high.
  2. Butter a broiler-safe 9-by-13-inch baking dish. Place peach halves cut side down in the dish. Broil until browned in spots, about 3 minutes, watching carefully to keep them from burning. Turn each peach over and drizzle with the melted butter and the honey. Sprinkle with the black pepper. Broil until browned and bubbling, about 4 to 5 more minutes. Remove from the oven and sprinkle with the thyme.
  3. If serving as a dessert, scoop ice cream into bowl. Divide the peaches and the pan juices over the ice cream. Drizzle with balsamic glaze and serve.
  4. You can also serve this as a side dish to grilled pork, chicken or fish minus without the ice cream.
I made this on the grill (no baking dish)
  1. • Cook face-down on indirect heat for 8 minutes
  2. • Flip over and drizzle with honey
  3. • Grill for a few more minutes.
  4. • Skip the balsamic glaze and serve with vanilla bean ice cream
Adapted from Magnolia Table: A Collection of Recipes for Gathering” by Joanna Gaines
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Pan Seared Scallops with Lemon Caper Sauce

Pan Seared Scallops with Lemon Caper Sauce
Serves 4
I haven't tried this recipe.
Print
1080 calories
75 g
139 g
57 g
66 g
14 g
2926 g
116273 g
15 g
0 g
39 g
Nutrition Facts
Serving Size
2926g
Servings
4
Amount Per Serving
Calories 1080
Calories from Fat 501
% Daily Value *
Total Fat 57g
87%
Saturated Fat 14g
69%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 33g
Cholesterol 139mg
46%
Sodium 116273mg
4845%
Total Carbohydrates 75g
25%
Dietary Fiber 17g
67%
Sugars 15g
Protein 66g
Vitamin A
15%
Vitamin C
473%
Calcium
40%
Iron
52%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. ⅓ cup kosher salt, plus more for seasoning
  2. 1 cup hot water
  3. 4 cups ice water
  4. 1 pound large scallops, 1 ½ inches wide, about 14 to 16
  5. 3 tablespoon olive oil
  6. 1 tablespoon unsalted butter
  7. 1 tablespoon minced garlic
  8. ½ cup white wine (optional)
  9. 1 cup unsalted chicken broth
  10. 1 teaspoon lemon zest
  11. 2 tablespoon lemon juice
  12. 2 tablespoon capers, rinsed
  13. 1 tablespoon dijon mustard
  14. Black pepper, for seasoning
  15. 1 tablespoon chopped dill
  16. 1 teaspoon chopped chives
  17. 6 lemon wedges
Instructions
  1. In a medium-sized bowl combine salt and hot water, stirring to dissolve the salt. Add ice water to cool the brine. Add scallops to the brine and let stand for 10 minutes. Line a sheet pan with paper towels, set aside.
  2. Drain the scallops, rinse under cold water, and then arrange in a single layer on the paper towel-lined sheet pan. Place another paper towel on top of the scallops and gently pat scallops. Remove as much surface moisture as possible for the best browning results when cooked.
  3. Allow scallops to sit for 10 minutes at room temperature before cooking.
  4. In a 12-inch saute pan or cast iron skillet, heat olive oil over medium-high heat until oil ripples and just begins to smoke.
  5. Sprinkle scallops lightly with salt on both sides.
  6. Place scallops into the hot pan without crowding. Gently press scallops with a spatula to make direct contact with the pan.
  7. Sear scallops without moving them, continuing to cook until bottoms are a rich golden brown, 3 to 3 ½ minutes.
  8. Add butter to the pan. Turn the scallops over and cook the second side. Use a spoon to baste the scallops with the butter, tilting the pan to collect the butter as needed.
  9. When the scallops are opaque in color and firm to the touch, about 1 to 2 minutes, turn off heat and transfer to a plate, do not discard pan.
  10. In the same pan used for cooking the scallops turn heat to medium. Add garlic and cook for 1 minute, until fragrant but not browned.
  11. Increase heat to medium-high and add wine. Simmer wine, stirring as needed until the wine is reduced by half, about 3 minutes.
  12. Turn heat to high and add the chicken stock, lemon zest, lemon juice and capers to the pan. Cook until sauce is reduced by half, about ½ cup, 8 to 10 minutes.
  13. Turn off heat and whisk in Dijon mustard.
  14. Turn heat to medium and add scallops back to pan, cook until warm, 2 minutes.
  15. Taste sauce and season with salt and pepper as needed.
  16. Garnish scallops with chopped dill, chives and serve immediately with lemon wedges.
Notes
  1. https://therecipecritic.com/pan-seared-scallops/
  2. The first step is allowing the scallops to sit in a saltwater solution for about 10 minutes before cooking. The benefits of a brine are it delicately seasons the seafood, helps it retain moisture, and prevents the scallops from getting too tough as it’s cooking. If you’ve got a few extra minutes, it’s worthwhile to do.
  3. The second step is to dry the surface of the scallops as thoroughly as possible. This process allows immediate searing and color development while preventing steaming in the pan. I just dry them in between paper towel until there is no residual moisture and they become slightly sticky when touched.
  4. The third step is to choose the right pan and use very high heat when cooking. My go-to is a large cast iron skillet, I use it for spicy garlic shrimp and even skillet cornbread. Stainless steel will also work to get a caramel-colored surface too. The pan needs to be super hot so browning begins immediately as scallops can turn rubbery fairly quickly if overcooked. Once those scallops hit the pan, do not move them until you are ready to flip! I also use a little bit of butter to baste the scallops at the end of cooking to promote even more browning and flavor.
Adapted from Recipe Critic
beta
calories
1080
fat
57g
protein
66g
carbs
75g
more
Adapted from Recipe Critic
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