I'm still posting about our vacation meals, trying to pretend I'm still there, and not back in the office. Eventually I'll catch up to reality, but for now I'm going to hold off. We had a fajita night while at the lake, where I made some shrimp and steak fajitas.
Entries in Seafood (37)
More seafood! This time it was sea scallops, which are great for a weeknight dinner since they cook so quickly. A lot of scallop recipes call for a butter sauce, but since we had a butter sauce the night before I thought it was best to opt for something different. I decided use some of my beloved Sriracha sauce, since I can't get enough spicy food. I'll warn you now, these are spicy, so reduce the Sriracha if you can't handle the heat.
One tip I have when cooking scallops is to have all of your side dishes ready when when you are going to throw the scallops in the pan since they cook up so quickly and you do not want overcook them, they become too chewy. Slightly under cooked scallops are better than over done scallops. Once the outside turns opaque it usually only takes a few more minutes to cook them, but feel free to cut one open if you are nervous about having them turn out too under cooked. Keep reading for the recipe.
This weekend we picked up some swordfish steaks at the seafood market. And since I can't seem to get enough of my grill pan these days, I decided to make grilled swordfish with balsamic brown butter sauce. I was inspired by this recipe on epicurious. I scaled it down to 4 servings, so my husband could have 2 servings for dinner and I could bring the extra for lunch tomorrow. I served the swordfish with a garlic and corn couscous, which I'll follow up with the recipe another day. We also felt very adventurous when we ventured from red wine to white tonight. I think this is the first bottle of white we've ever had with dinner, it was Cielo Pinot Grigio. Pinot Grigio seems to be the only white wine we can get into, and this is an inexpensive bottle that was crisp and fresh, perfect for the hot weather we had today. Keep reading for the recipe with my adaptions.
To top off my week of cooking seafood, I have some linguine with clams for you. I wanted to go light with the sauce and also use up some food in my pantry. Which resulted in this light and simple sauce that has a bit of a spicy kick (I would have added more red pepper, but my husband can't handle the spice like I can). So add the crushed red pepper according to your preferences. I also only had whole wheat linguine on hand so that is what I used, but normally for this meal I prefer regular pasta. Keep reading for the recipe.
I hope everyone has a nice weekend! I'm going camping, what are you doing?