Seafood Bisque

In addition to our First Thanksgiving Mixed Grill we had some wonderful Blaak Cheese from Beekman 1802. It's made close to where I grew up, yay local Upstate NY goodies!

 We also made some delicious seafood bisque. Ours came out very thick because the Mother Unit had a ton of seafood. I think we did a half pound (or was it a pound?!) each of shrimp, lobster, and crabmeat. It was amazing and even better the next day. I also sliced my finger open in this endeavor but then you should never take a girl to a winery and then give her a knife to start de-shelling seafood. Those lobsters were nasty I tell you! Their defeat tasted delicious.

mmmm so creamy and yummy.

Seafood Bisque

(from the Mother Unit)

Ingredients:
7 tablespoons butter
1/2 pound of shrimp, scallops, and crabmeat (or lobster!)
1 tablespoon shallot or 2 tablespoons onions, chopped
10 tablespoons sherry
Salt & Pepper to taste
3 tablespoons flour
1.5 cups milk
Seasoned bread crumbs
Parmesan cheese
Directions:
1. Preheat the oven to 400. In a heavy skillet melt 4 tablespoons of butter and saute the shrimp, scallops, crabmeat, and shallot/onion for 5 minutes. Sprinkle with 6 tablespoons of sherry and season with salt/pepper.
2. In another saucepan melt the remaining 3 tablespoons of butter and slowly stir in the flour. Cook several minutes over low heat. Add the milk and remaining 4 tablespoons of sherry, stirring constantly until mixture is smooth.
3. Combine the sauce and seafood in a buttered one quart casserole dish. Cover the top with seasoned bread crumbs and sprinkle with cheese. Bake 30 minutes.

Birthday Dinner!

Last week two weeks ago (I've been such a slacker with updates, I have 3 more recipes to type up!) was Mr. Lawyer's 29th birthday! Yikes! On his actual birthday we went our for drinks and then to a nice seafood place in Rittonhouse Square. We got a sidewalk table and were able to people watch while we ate dinner. They had Ommegang! *happy dance*

This inspired me to make a seafood birthday dinner at home on Friday. I went for a light seafood Fra Diavolo. I went with shrimp and scallops because why not? It was served with a side salad and some delicious pesto spiral bread. As for the color scheme....I went with "bright summer colors turning to the more muted colors of fall." Mr. Lawyer just laughed at me.

It was delicious and spicy, a big hit! It made a ton but the leftovers were gone in no time.

Shrimp and Scallop Fra Diavolo

(adapted from skinnytaste.com)

Ingredients:
3 tsp extra virgin olive oil
6-7 garlic cloves, peeled and smashed
1/2 pound raw shrimp, cleaned and deveined

1/2 pound bay scallops
1/4 cup celery
1/2 cup chopped onion
35 oz crushed tomatoes
1 1/2 tsp crushed red pepper
8 fresh basil leaves, rolled and sliced thin

Parmesan cheese
Desired amount of pasta
Directions:

1. Bring a large pot of salted water to a boil and cook pasta according to directions.

2. Heat 2 teaspoons of olive oil in a large skillet over medium heat. Stir in the garlic and cook until golden. Add in the shrimp and cook 2 to 3 minutes until barely cooked. Transfer shrimp to a plate, leaving garlic in the pan, and repeat the process with the bay scallops.

3. Once all the seafood is removed from the pan add the remaining teaspoon of olive oil with the celery and onions, cook for 2 minutes and then add the crushed tomatoes and red pepper. Bring to a simmer.
4. Lower the heat and simmer for 8 to 10 minutes. Add the seafood and cook for 2 more minutes. Remove from heat and serve over pasta, top with fresh basil and parmesan cheese.

The Boy Cooks!

We've entered the summer season which means I cook very little. I'm exhausted from camp, it's hot, and we're at the shore almost every weekend. I'll make a big batch of something simple, like veggie pasta, leave it in the fridge and announce it's time to fend for yourself!

Sauteed Summer Veggie Pasta

FEND FOR YOURSELF!!!

Luckily Mr. Lawyer did not have to work last Friday so I asked him to surprise me with dinner. While I was off wrangling small children Mr. Lawyer was slaving away in the kitchen to make one heck of a delicious dinner. When I was presented with a divine looking fish fillet I was a little worried. Mr. Lawyer had gone out fishing that morning and I was worried he was trying to poison me with a fish from the Wissahickon Creek. He assured me the fish was purchased from Whole Foods. The original recipe called for walleye which he swapped out for tilapia. The crunch of the pretzels combined with the spiciness of the mustard was perfect. It's definitely a keeper recipe. The Lemonade Butter for the corn was a bit of a let down so feel free to skip it in favor of the traditional butter/salt/pepper.

Pretzel-Crusted Walleye with "Lemonade Butter" Sweet Corn

(From his Field & Stream Magazine)

Ingredients:
4 walleye fillets, about 6 oz. each (He used tilapia)
1/2 stick butter
Zest of 1⁄2 lemon
1⁄2 teaspoon lemon juice
Scant teaspoon sugar
About 2 cups broken pretzels
1⁄2 cup spicy brown mustard
1⁄4 cup vegetable oil
4 ears sweet corn
Salt and freshly ground pepper, to taste
Directions:
1. Make the lemonade butter: Let the butter sit at room temperature until it’s soft. Transfer to a small bowl and add the lemon zest, juice, and sugar, as well as salt and pepper. Stir with a fork until combined. Transfer the butter to a length of plastic wrap and form it into a cylinder, twisting the ends of the plastic wrap. Refrigerate until ready to use.
2. Pulse the pretzels in a food processor until they’re the consistency of breadcrumbs. They might be uneven, but that’s O.K.; bigger shards will add crunch. Transfer the pretzels to a plate and salt and pepper generously, stirring with a fork.
3. Set the fillets on another plate and brush both sides of the fish with the mustard. Place the fillets, one at a time, in the pretzel crumbs, pressing down lightly to help the crumbs adhere. Flip to coat the other side, then transfer to a sheet of parchment or wax paper.
4. Bring a large pot of water to a boil over high heat. In the meantime, place a large sauté pan over medium-high heat and add the vegetable oil. When the oil is hot, use a spatula to carefully transfer the walleye fillets to the pan. Cook for about 3 minutes, or until golden brown on the bottom, then flip and cook for another 3 to 4 minutes, or until done.
5. While the fish is cooking, add the corn to the boiling water. Boil for about 4 minutes, or slightly longer if the corn is less than perfectly fresh.
6. To serve, place the fish beside the hot corn on a plate. Top each ear of corn with a chunk of the lemonade butter and serve immediately. Serves 4

Lemony Fish

Yikes! Due to my superb fish fillet flipping skills this dish looked like one hot mess. Instead of fillets I ended up with nuggets. It tasted completely fine. Mr. Lawyer really liked the in your face lemon flavor. I liked the thin crispy bits of fish, they had the best flavor.

Sauteed Tilapia with Lemon-Peppercorn Sauce

(From Cooking Light)

Ingredients:

3/4 cup fat-free, less-sodium chicken broth

1/4 cup fresh lemon juice

1 1/2 teaspoons drained brine-packed green peppercorns, lightly crushed (or capers)

1 teaspoon butter

1 teaspoon vegetable oil

2 (6-ounce) tilapia or sole fillets

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup all-purpose flour

2 teaspoons butter

Lemon wedges (optional)

Directions:

1. Combine first 3 ingredients.

2. Melt 1 teaspoon of butter with oil in a large nonstick skillet over low heat.

3. While butter melts, sprinkle fish fillets with salt and black pepper. Place the flour in a shallow dish. Dredge fillets in flour; shake off excess flour.

4. Increase heat to medium-high; heat 2 minutes or until butter turns golden brown. Add fillets to pan; sauté 3 minutes on each side or until fish flakes easily when tested with a fork. Remove fillets from pan. Add broth mixture to pan, scraping to loosen browned bits. Bring to a boil; cook until reduced to 1/2 cup (about 3 minutes). Remove from heat. Stir in two teaspoons of butter with a whisk. Serve sauce over fillets. Garnish with lemon wedges, if desired.

Tilapia Scampi

Mr. Lawyer made dinner tonight! He said he wouldn't make it again. It was decent but very mild, no real flavors. We served it up with some broccoli rabe from DiBruno Brothers which overpowered the dish. The gorgonzola cheese spread on bread was amazing!

Tilapia Scampi

(Adapted from allrecipes.com)

Ingredients:
1/2 cup butter
1 1/2 teaspoons lemon juice
2 cloves garlic, minced
4 (6 ounce) tilapia fillets
1 tablespoon dried parsley
Directions:
1. Preheat an oven to 400 degrees
2. Combine the butter, lemon juice, and garlic in a microwave-safe bowl; heat in microwave in 10-second increments until the butter is completely melted and the garlic has softened, stirring between each session, about 1 minute total.
3. Arrange the tilapia in the bottom of baking dish; pour the butter mixture over the fillets assuring they are all evenly covered. Sprinkle the parsley over the tilapia.
4. Bake in the preheated oven, turning the fillets every 10-15 minutes, until the fish flakes easily with a fork. Serve on top of pasta.

Sweet and Salty Salmon

I've been craving salmon lately and this recipe did the trick. The slightly sweet and salty marinade won us both over. The original recipe is for the grill but we baked it in the oven at 400 degrees for 15 minutes. Perfection. This one will be making another appearance! I served it up with my asparagus and some couscous. 

Grilled Sweet and Salty Salmon

(from allrecipes.com)

Ingredients:
1.5 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil
Directions:
1. Season salmon fillets with lemon pepper, garlic powder, and salt.
2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
3. Preheat grill for medium heat. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

**Or bake for 15 minutes at 400 degrees**

Super Sea Bass

I'm really loving this fishing thing the boys are doing this summer. I laze around the beach or porch all day and they return with super fresh fish.

From this on Sunday....

To my dinner plate today!!

Creole Sea Bass

(from our kitchen!)

Ingredients:

Sea bass

Olive oil

Creole/Cajun seasoning (we used Tony's)

Directions:
1. Heat a tablespoon of olive oil in a large pan over medium heat. Rub seasoning on fish.
2. Put fish in pan and cook about 3-4 minutes each side, depending on thickness.

Here's the catch: My Hot Fiancé, Sea Bass and Porgy Fish

The only downside to this deal is when Mr. Lawyer turns the light on and harasses me at 4:30/5 in the morning on his way out the door. But this fish is delicious so I can't complain!

A Seafood Dilemma

I had a little bit of leftover fish from last night but not enough from a meal so I needed a side. In the freezer I found some leftover scallop pieces from the last time I made Bacon Wrapped Scallops, not enough for a meal but the perfect amount for a side! I found this recipe and used it as a guide. I decreased the amount of butter (reviews also suggested olive oil or a combination) and tossed the sauce with pasta. Then I served it up and topped it with scallops because we only had a handful, I didn't want them to become lost in the pasta. 

The result was delicious! The pasta had a light lemon flavor and the scallops added a little sweetness to each bite. The garlic wasn't overpowering. It was quick and easy (took longer to boil the pasta!) I would love to try this recipe with the original amount of scallops! Mmmmmm...

Garlic-Lemon Scallops

(adapted from allrecipes.com)

Ingredients:
3/4 cup butter (I used half a stick)
3 tablespoons minced garlic
2 pounds large sea scallops
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons fresh lemon juice
Directions:
1. Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque.
2. Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve OR toss sauce with pasta and add scallops.

Your Defeat Tastes Delicious

Tonight we had our second round of Mr. Lawyer's striped bass. All during dinner he kept muttering things like "this is what you get for fighting so hard" and "your defeat tastes delicious." It was amazing but I might love the cajun seasoning on the grill version better (that's just because I like it spicy!). This recipe had a lighter, lemony taste and the thyme really shined through. I did have some extra thyme branches that I just threw on top while it roasted, it smelled divine!

Herb and Lemon Roasted Striped Bass

(from Cooking Light)

Ingredients:

4 (6-ounce) striped bass fillets
1 lemon
1 tablespoon extra-virgin olive oil
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions:
1. Preheat oven to 425°. Coat a baking sheet with cooking spray. Place fish on pan. 

2. Grate lemon rind to measure 1 teaspoon; juice lemon to measure 1 tablespoon. Combine rind, juice, oil, thyme, oregano, salt, and black pepper; drizzle mixture over fish. 

3. Bake at 425° for 13-15 minutes or until desired degree of doneness.

Camping in Style!

For the holiday weekend we ventured up to the Finger Lakes for some awesome camping that included hitting up the wineries. Best type of camping ever. As per usual, we camp in style!

You wish your camping food looked like this!

Pine-Smoked & Maple-Glazed Wild Salmon

(from the Mother Unit)

Ingredients:

1 to 2 large handfuls green pine needles
1/2 cup bourbon
1/2 cup grade-B maple syrup
3 tablespoons Dijon mustard
2 teaspoons freshly milled black pepper
Four 6-ounce salmon fillets, patted dry
Kosher salt, to taste
Directions:
1. Prepare a medium-high-heat fire, with the flames occasionally licking the grill grate. Let it burn for at least 30 minutes. Whilst the fire heats, soak the pine needles in the bourbon.
2. In a bowl, whisk together the syrup, mustard, and pepper. Season the salmon generously with salt and coat with the glaze.
3. Place a large cast-iron skillet upon the grill grate. Let it heat until very hot. Using tongs or one's own gloved hand, press the needles into the bottom of the skillet, taking care not to drizzle combustible bourbon into the flames, and place the rack on top of the needles. Place the fish on top of the rack and cover the pan. Cook until the fish is just opaque, about 15 minutes for medium. Serve, brushed with additional glaze, if desired.

This is by far the best fish recipe I have had in a long time....maybe ever. We decided it could be replicated by broiling it at home. The bourbon and pine needles was fun but we couldn't taste any flavors from it. The majority of the flavor came form the glaze and man oh man was it yummy. We had salmon AND white fish, both were delicious. Speaking of delicious: those campfire potatoes! The most heavenly thing I have smelled in my whole life was those potatoes and onions cooking mixed in with campfire smoke. My heart is getting all melty just thinking about it. No joke. Most wonderful smell ever (and they tasted good too!)

Campfire Potatoes

(from the Mother Unit)

Ingredients:
5 medium potatoes, peeled and thinly sliced
1 medium onion, sliced
6 tablespoons butter
1/3 cup shredded cheddar cheese
2 tablespoons minced fresh parsley
1 tablespoon Worcestershire sauce
Salt and pepper to taste
1/3 cup chicken broth
Directions:
1. Place the potatoes and onion on a large piece of heavy-duty foil (about 20 in. x 20 in.); dot with butter.
2. Combine the cheese, parsley, Worcestershire sauce, salt and pepper; sprinkle over potatoes.
3. Fold foil up around potatoes and add broth. Seal the edges of foil well. Grill, covered, over medium heat for 35-40 minutes or until potatoes are tender.

Care to see the rest of our great Camping Adventure to the Finger Lakes? See more pictures after the jump!

Around the World Part II!

I sense that May will not be a good food month. We have so many social obligations and dates out that my poor kitchen might get dusty! Plus I'm trying to extra be healthy when we are home so there are lots of salads! For example after our eat-fest last weekend in Syracuse we came home and had dinner out with friends Sunday to celebrate our engagement. Monday I wanted to detox and I made a huge salad and served it with Grandma's homemade applesauce. Tuesday Mr. Lawyer took me out to Rose Tattoo for an early anniversary dinner, Wednesday Amanda came over and we made mussels, tonight is Brad's graduation dinner, Friday will probably be a salad night, and then Saturday is a baseball game and Sunday is Mother Day's Brunch. Yikes!

I told them to smile and this is what I get. *sighs*

Do you remember when Amanda and I started doing our "Eating Around the World?" It seems we're much better about eating out than cooking it ourselves! Plus with both of our busy schedules planning a meal has been a disaster. Last night we finally got back on track! Way back in November we did Zorba's and made some greek food. A little bit ago we went to the Belgium Cafe (one of our favorite places!) and had some delicious mussels. Last night we finally got to make some! Mr. Lawyer and I had made these once in Syracuse with our friend Dave and they were super simple. Plus mussels are surprisingly cheap. This recipe highlights the mussels and is not as intricate as the Belgium Cafe's mussels. They have some crazy and amazing flavor combinations. One of my favorites is their Bloody Mary Mussels which you can only get for brunch. Next up: Thai! Because we already went out for it!

Mariniere Mussel Pot

(From Martha Stewart)

Ingredients:
2 1/4 pounds mussels, scrubbed and debearded (make sure to pick out any broken or open ones!)
1 1/2 cups water
1 cup dry white wine, or Belgian beer
1 bay leaf, preferably fresh
1 small Spanish onion, thinly sliced
1 rib celery, cut into 1/4-inch dice (about 1/2 cup)
2 tablespoons unsalted butter
1/4 cup coarsely chopped fresh flat-leaf parsley
Directions:
1. Place mussels in a large pot. Add 1 1/2 cups water. Cover, and bring to a boil over high heat. With water boiling, steam for 3 minutes. 

2. Add wine and bay leaf. Steam for 3 minutes longer. 

3. Add onion and celery, and steam until all the mussels open, about 1 minute longer. Remove from heat, and add butter; toss until butter melts. Transfer to a serving dish. Sprinkle with parsley, and serve immediately.

Canned Meat is Creepy

A little while back the Mother Unit gifted us with five cans of chopped clams (and a frozen chicken). I was a little grossed out by the clams because in all honesty, canned meat of any sorts is a little weird. But I found a recipe where they are delicious and not creepy canned meat! This recipe was quick and yummy. We also had everything in the cupboard already (Score!). Except the capers, which I omitted because I haven't found a caper dish I truly enjoy unless the capers are fried. It also wasn't spicy enough for us so at the end we added some hot chili oil to the mix for a little kick. It was perfect.

Bucatini with Red Clam Sauce and Hot Pepper

(from Martha Stewart Magazine)

Ingredients:
1/4 cup olive oil
4 garlic cloves, smashed
1/2 teaspoon dried oregano
Red Pepper Flakes
1 can (14 ounces) whole plum tomatoes, chopped plus 1/2 cup juice
2 cans (6.5 ounces each) chopped clams, drained, reserving one cup clam juice
1 tablespoon capers, rinsed and drained (Omitted)
3/4 pound bucatini or other pasta (I used linguini)
Directions:
1. While bringing a large pot of salted water to a boil, heat oil with garlic oregano, and a large pinch of red pepper flakes in a large skillet over medium-heat. Cook until fragrant and garlic is golden, about 2 minutes.
2. Stir in tomatoes and their juice, and the reserved clam juice. Bring to a simmer, and cook until sauce is slightly thickened, about 7 minutes. Reduce heat to low. Stir in clams and capers, and cook until heated through.
3. When water boils, add pasta to boiling water, and cook until almost al dente, about 10 minutes. Drain (save one cup water!), and transfer pasta to skillet. Gradually stir in 1 cup pasta water, about 1/2 cup at a time, and cook over low heat, tossing until pasta has absorbed some sauce and is well coated, 2 to 3 minutes.

Bang Bang!

One time for a semi-fancy date in the 'Cuse, Mr. Lawyer took me out to Bonefish Grill. I fell madly in love with the Bang Bang Shrimp Tacos. There are two copy cat recipes floating around the net. I went the the more simple one (that doesn't involve milk and panko). It was good, had a nice bit of crunch, but could have used some more spice. 

In other words: Wicket and I got down and dirty with the frying.

Wicket did a much better job at containing the splatter than The General did. Respect. 

In other news: peanut oil is a smokeless gift from the gods. My apartment is not smokey or smelly. Props.

The shrimp was delicious. I would be curious in trying the more intense recipe but this was a nice imitation. My special talent for making salads unhealthy shined tonight.

Fake Bang Bang Shrimp

(inspired by Bonefish Grill)

Ingredients:
1/2 cup mayonnaise
1/4 cup Thai Sweet Chili Sauce
3 drops Sriracha Hot Chili Sauce (or to taste)
1 pound shelled and deveined shrimp
Dry cornstarch
oil for frying
lettuce
chopped scallions
Directions:
1. Mix mayonnaise with Thai Sweet Chili Sauce. Add hot sauce to taste. 

2. Dredge the shrimp in cornstarch. Deep fat fry the shrimp until lightly brown. Drain on paper towel, put in a bowl and coat with the sauce. 

3. Serve in a lettuce lined bowl, top with chopped scallions.

Roasted Shrimp Awesomeness!

I'm a sucker for shrimp cocktail. Especially when there are other things to slather in cocktail sauce like cheese, crackers and bread. Since this has been one of the longest and most hellacious weeks ever I decided we needed a little treat. Plus I had leftover horseradish and another shrimp recipe I wanted to try. Normally I just buy the precooked shrimp and adjust my recipes for that but this roasted shrimp recipe seemed like fun and uncooked shrimp is a whole two dollars cheaper at WF.

Behold the heavenly platter of awesomeness!

I liked this recipe, it was fun to roast the shrimp. I felt that there was a little bit of a texture difference if you knew to pay attention....they weren't as soft as precooked frozen shrimp. I loved the fact that they were seasoned and you could see that. The sauce was pretty good, had some depth to it but I'm just more of a straight up horseradish and ketchup girl. If it doesn't make you tear up then it's not hot enough!

Roasted Shrimp Cocktail

(adapted from Ina Garten)

Ingredients
For the shrimp:
2 pounds (12 to 15-count) shrimp
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
For the sauce:
1/2 cup chili sauce
1/2 cup ketchup
3 tablespoons prepared horseradish
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce
Directions:
1. Preheat the oven to 400 degrees F.
2. Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool.
3. For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.

Fishy Friday!

I always feel a little giddy when the first thing I hear after the first bite of dinner is "You done good" said in some weird hickish accent. Sometimes it varies and it's "You done it again". That is what this recipe received. Even more amazing is that I actually like it with no major issues (and I am my worst critic!). This fish had a nice light flavor and it was super easy. When I opened the bag the marinade smelled heavenly (I set it up before work this morning). The lime flavor was perfect and reminded me of the many gin and tonics of the summer. The only substitution I made was using agave nectar instead of honey because I accidentally used up my last little bit of honey making that homemade honey mustard sauce. I'm excited to try it again with honey. Normally I don't like the brown or dark bits but that was my favorite part because it resulted in a nice little limey-burst. Served up with some not so healthy carrots and home-made tartar sauce.

Honey Lime Tilapia

(from a lovely life blog)

Ingredients:
4 tilapia fillets, thawed
Juice and zest of 1 lime
1 Tbsp olive oil
1 1/2 Tbsp honey
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1/2c flour
1/4 tsp salt
1/4 tsp pepper
1-2 Tbsp olive oil
Directions:
1. Mix marinade by combining lime zest, lime juice, olive oil, honey, salt, pepper, and garlic powder in a gallon-sized zip-top bag. Add fish and marinate in the refrigerator for at least one hour.
2. Combine flour with salt and pepper on a plate. Remove each fish fillet from the marinade and dredge lightly with the flour on both sides.
3. Heat 1-2 Tbsp olive oil in a medium skillet over medium-high heat until shimmering. Cook fillets 3-4 minutes per side or until opaque and browned.

Homemade tartar sauce: light mayo, relish, and a splash of lemon juice.

Anything with Bacon is amazing!

The Mother Unit came to visit the other weekend and graced us with her bacon wrapped scallops (and chocolate cheese cake!). They were super yummy, super easy, and super quick!

Bacon Wrapped Scallops

(The Mother Unit)

Ingredients:
Scallops
Bacon
Toothpicks
Directions:
1. Cut bacon in half and cook half way in a frying pan.
2. Cut scallops in half and wrap semi-cooked bacon around it. Pin with a toothpick.
3. Broil scallops, flipping half way through till they are done. How long? I have no clue. Mom was not super descriptive as she made them. Perhaps 5 minutes on each side? Care to enlighten us Mom?

The Mother Unit, doing her bacon-scallop thing.