You don’t know what day it is, you feel like you should be at work but you’re not. Should you go to the gym or mimosas instead? There’s probably leftovers in the fridge but your friends want to do dinner. You can’t feed them 3-day old ham. Don’t worry, we have you covered! Maybe one of your New Year’s resolutions is cooking something you’ve always been afraid of? For me, that has always been scallops. Surprise! They’re crazy easy to make and crazy delicious. Here are a few mid-week (what day is it?) recipes to impress your friends during this weird holiday season. (I made this meal after seeing a movie with friends. We were all fed and in bed by 10:00pm).
Garlic Lemon Scallops with Prosciutto
- Scallops (2-3 lbs depending on how many people you’re serving. If this is your main, go for more scallops). I get mine from Sierra Gold in Reno, NV. If you’re in a bind, Trader Joes has great scallops (photographed are Trader Joe’s scallops).
- Garlic (2 cloves, minced)
- Juice of ½ lemon (I love lemon so I do a full lemon, but this is up to your taste preference!)
- ½ cup heavy cream
- Optional – ½ cup white wine
- Prosciutto (up to you how much you want, chopped into 1-inch squares)
- 3 tbs butter
- 2 tbs olive oil (I prefer avocado oil if you have it)
- Heat oil in a larger pan (about 2 minutes). You want your first scallop to sizzle as soon as you place it in the pan. If it doesn’t sizzle, heat the pan longer.
- Sear each scallop for 2-3 minutes, turn over and sear again for 2-3 minutes.
- Set scallops aside (you’ll use the same pan for the sauce)
- Heat butter, add prosciutto, saute until fragrant.
- Add garlic, saute about 1 minute.
- If you’re using the white wine, add this now, let simmer about 1-2 minutes (reduced a little)
- Add heavy cream, stir together, let simmer about 1 minute until sauce is thicker.
- Add scallops back in, let simmer for about a minute, serve immediately.
Roast’d Potatoes & Broccolini
- 3 bundles of broccolini (serves 4 people)
- Yukon Gold potatoes, (sliced into “fries” (Depending on how many people you’re having, I did 1.5 bags of potatoes for 4 people)
- 4 tbs Avocado oil (I used rosemary-infused olive oil and it was delicious!)
- 2 tbs Garlic salt
- 2 tsp Pepper
- Preheat oven to 425°
- Line pan with aluminum foil
- Mix chopped potatoes, ½ oil, ½ salt, and ½ pepper in a bowl
- In a separate bowl, mix broccolini, ½ oil, ½ salt, and ½ pepper
- Spread potatoes on pan (split down the middle)
- Add broccolini to the pan (in between the potatoes)
- Bake for 15 minutes (until potatoes are soft and skin is a little crispy)
Lemon Garlic Salad with Parmesan & Crunchy Beets
- 1 ½ bags of arugula & spinach (from Trader Joes)
- ¾ cup parmesan, grated
- ½ cup crunch beets (found at Raleys in the dressing aisle)
- 3 tbs avocado oil
- 1 tbs garlic salt
- 1 tsp pepper
- 1 tbs dijon mustard
- 1 tsp agave sweetener
- Juice of 1 lemon
- Combine first 3 ingredients in a bowl
- For the dressing, combine the following 6 ingredients in a mason jar, shake well
- Toss and serve!