Another great recipe from the December issue of O magazine.
3 tbsp. olive oil
2 tbsp. finely chopped shallots
16 dry-packed large sea scallops (about 1 3/4 lbs)
Flour, for dredging
Sea salt and freshly ground pepper
1/2 cup dry white wine, such as sauvignonblanc or Albarino
1 Tbsp. fresh lemon juice, plus more to taste
1/2 cup fresh orange juice (from about 1 large orange)
1 Tbsp julienned orange peel preferably organic
1 Tbsp. unsalted butter
2 Tbsp. chopped fresh rosemary
Cooked wild rice, for serving
1. Heat 2 Tbsp. oil in a large skillet. Saute shallots over medium heat until soft. Remove with a slotted spoon; set aside.
2. Meanwhile, pat scallops dry with paper towels. Dredge very lightly with flour, and season with salt and pepper.
3. Increase heat under pan to high; sear half of scallops for 1 minute. turn and cook other side for 2 minutes; set aside. Add rest of oil to pan; when hot, repeat process with remaining scallops.
4. Add wine, lemon juice, orange juice, and orange peel to skillet (the sauce will sizzle and steam).
Bring to a boil, and reduce until thickened, about 5 minutes. Taste for sweetness; add more lemon juice, salt, and pepper if necessary. Return shallots to pan and swirl in butter; add scallops to heat through and coat with sauce. Sprinkle with rosemary, and serve with rice on the side.
I pulled this recipe out of my December issue of O magazine. Sounds delicious! Can't wait to make it.
1/4 cup extra-virgin olive oil
1 tbsp. fresh lemon juice, plus more to taste
sea salt and freshly ground pepper
2 bunches arugula or about 4 ounces baby arugula
1 large Cara Cara orange (you may use other varieties), peeled and pith removed, sliced crosswise.
1/2 vidalia onion, peeled and thinly sliced
1/4 pound ricotta salata, thinly shaved
4 tbsp pomegranate seeds
2 tbsp mint leaves
1. In a small bowl, combine oil and lemon juice to make a dressing. Season to taste with salt and pepper.
2. Place arugula in a medium bowl and toss with dressing. Transfer to a serving platter; top with orange slices, onion slices, and ricotta salata. Sprinkle with pomegranate seeds and mint leaves; serve. Makes 2-4 servings.
2.5 lbs of white potatoes - peeled and cut into small cubes
1 White onion chopped
2 - 3 cans of chopped clams
1 can of evaporated canned milk
1 cup of butter
1 cup of flour
Fresh Garlic - Minced
Place the cubed potatoes in a large pot and fill with water just to cover the potatoes and onion. Add in the juice from the clams and the diced fresh garlic. Boil until tender. In a small pot melt the butter and whisk with 1 cup of flour and equal parts canned milk and regular milk. Stir constantly over medium heat until thick. Once thick pour into the pot of cooked potatoes and stir until mixed in thoroughly. Add in the clams, sea salt and pepper to taste. Heat thoroughly and serve with the option of hot sauce and grated cheddar cheese.