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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A Lovely Evening At Water Street Landing

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The weather today was just like our wedding day, 32 years ago…it rained all day long in spite of my mother hanging rosary beads on the bushes outside the house. You cannot stop the rain…my mother still is not over it!

We decided to celebrate close to home at Water Street Landing in Lewiston, NY. I’d say the view was fantastic (if it were daylight or not raining I would be correct) but the lack of daylight and clouds reduced the opportunity.

But, if you are there just for the view then you have not taken the time to look at the menu. There are always specials and I usually like to try those because you are sure to get the freshest catch but I was uncertain about lobster with maple. Maybe it’s just me…

We started with our favorite cocktails served to our satisfaction. Mine was a lemon drop, the perfect combination of sweet and, well, sweet. It was filled so high I had to sip it on the table in the best ladylike sip I could muster.

We ordered calamari with our drinks. They were lightly fried with a Vietnamese chili aioli. I like the aioli but did not find it particularly spicy.

We shared a bowl of lobster bisque, sliding it between us. I really enjoy this soup and try to order it each visit. It did not disappoint.

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My entree was the Lobster Pasta. I loved the bite of sun dried tomatoes. The tomato sherry cream sauce was smooth and mild. The fettuccine was cooked al dente, just the way I like it. There was a perfectly cooked Australian Lobster Tail, split, in the shell on top of the perfect pasta. The Langostinos were chopped and generously mixed through out the dish. I brought home more than I could eat and enjoyed each bite.

We drank a nice Australian Malbec but don’t remember the vintner. I appreciate a restaurant who understands that wine tastes different depending on the glass. Our server also did not over fill the glass, allowing us to enjoy the wine completely.

It was very cute to see the staff decked out in Halloween finery. Our server was a devil but sweet as heck!

She offered dessert and after listening to the offerings decided on a Creamsicle cheesecake. It was served on a large white plate with a fruity sauce scribbled on the plate. The sauce was tart and the cheesecake brought back memories of the ice cream truck and the creamsicles that made me forget the guy didn’t have chocolate!

I think what makes me the happiest is that we have so many wonderful places to eat just a few miles from home. Water Street Landing was the perfect place to celebrate our anniversary.

Have a yummy day!

Roasted Chicken Breast Snack Strips

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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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