Sautéed Sea Scallops

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Sautéed Sea Scallops

Servings: 4
Categories: Fish & Seafood
Source: JudeTheFoodie.com

Ingredients

• 1 lb Sea Scallops (about 15)

• ¼ Flour
• 1½ tsp Old Bay
• 1 tsp Garlic Seasoning
• ½ tsp Sea Salt
• 5-6 Cranks Fresh Ground Pepper

• 1 Tbsp Extra Virgin Olive Oil

• 1 Tbsp Butter
• 1 c White Wine

1 bag of Arugula and Baby Spinach
1 Bunch Flat Italian Parsley
1/4 cup D’Avolio Gremolata Olive Oil
1/4 cup D’Avolio Lemon Balsamic Vinegar
Salt and pepper to taste

Directions

In a gallon zip bag add flour and seasonings. Seal and shake.

Heat a heavy skillet and add oil.

Add sea scallops to bag and shake to coat. Remove from bag and shake off excess.

Add to pan in a single layer. Sauté for about three minutes and turn over. If they are sticking to the pan cook another minute. Flip. Cook about a minute then add butter. When butter is melted add wine. Stir lightly for a minute until wine sauce is bubbly.

Dress greens with oil and vinegar, herb seasoning and salt and pepper.

Pile greens on plate and top with scallops and sauce.

Have a yummy day!

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Roasted Chicken Breast Snack Strips

2 Comments

Servings: 8-10
Prep time: 0:10
Total time: 1:00
Categories: Chicken & Other Poultry
Source: JudeTheFoodie.com

Ingredients

• 3 ½ – 4 Pounds skinless boneless chicken breasts

• Jude The Foodie House Seasoning:

• 1 ½ Tsp Old Bay Seasoning
• 1 Tsp Onion Powder
• ½ Tsp Dried Rosemary
• ½ Tsp Dried Thyme
• ½ Tsp Garlic & Herb Powder
• ½ Tsp Dried Mustard
• ½ Tsp Fresh Ground Pepper
• ½ Tsp Corse Salt

• Or use Hunters Blend seasoning from D’Avolio

Directions

Makes 3 ½ – 4 pounds

Preheat oven to 400F degrees.

Mix all dried ingredients in a bowl with fingers rubbing herbs to get the essential oils.

In 13” x 9” glass baking dish drizzle about 1 TBSP D’Avolio Milanese Gremolata Olive Oil. With clean hands, rub oil around dish. Place chicken breasts in dish and coat with oil. Sprinkle half the dry mixture on chicken and rub. Flip chicken and repeat rubbing chicken well with mixture. Place in 400F degree oven for about 25 minutes until cooked through and juice is clear.

Remove from oven, cover tightly with foil and cool.

Either slice in strips or store chicken in well sealed plastic container and refrigerate. The strips make a great lean protein snack. Make these up over the weekend for use during the week.

from http://therecipeboxapp.com

JudeTheFoodie.com

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