Grilled Scallops with Bacon-Scallion Relish

Sweet, meaty grilled scallops with smokey bacon relish

Like shrimp, scallops are a relatively easy and quick-cooking seafood to make on the grill. This recipe from Bobby Flay calls for simply grilling scallops with a little oil, salt, and pepper, and then topping them with a tasty sauce and relish made from bacon and scallions. The combination of sweet, succulent scallops and salty, fatty bacon are a perfect pairing. The addition of vinegar and raw scallions cuts through the richness and keep it from feeling too heavy. This is one of those dishes that only takes about twenty minutes but is fancy enough for a special occasion.


Related Recipes:
- Sticky Asian Scallops
- Jalapeño Corn Soup with Seared Scallops
- Lobster, Corn, & Bacon Chowder


Grilled Scallops with Bacon-Scallion Relish:
Ingredients
- 1/2 lb. large sea scallops, preferably dry-packed, side muscle removed
- 1/4 lb. bacon, diced
- 1 scallion, thinly sliced
- 1 shallot, minced
- 2 tbsp. apple cider vinegar
- 1 tsp. sugar
- 1 tsp. dijon mustard
- 1 tsp. fresh thyme leaves
- canola oil, for brushing scallops
- kosher salt
- black pepper

Recipe

• Heat a grill to high.
• Add the bacon to a skillet over medium heat and cook for 6-10 minutes, or until crisp and brown.
• Remove the bacon to a bowl with a slotted spoon, leaving the fat in the pan. Add the scallion to the bacon and stir to combine.
• Brush the scallops with oil and season with salt and pepper.
• Grill the scallops for 2-3 minutes per side, flipping once, then transfer to a plate or platter.
• Add the shallots to the pan with bacon fat and cook for 1-2 minutes, until soft. Add the vinegar and sugar and bring to a boil and cook until the sugar dissolves.
• Turn off the heat and stir in the mustard, thyme, and a pinch of salt and pepper.
• Drizzle the sauce over the scallops and sprinkle with the bacon and scallions.

Serves two

Grilled Salmon with Spicy Mustard Sauce

Don't be afraid to throw fish on the grill this summer

My husband and I eat seafood pretty often, but there's something about living near the beach in the summer that makes fish even more appealing. June means that it's Copper River salmon season and we can buy gorgeous Alaskan salmon fillets at our supermarket and local fishmonger. Salmon is one of the most grill-friendly fishes out there because the flesh is firm and meaty and the skin protects the fish from the hot flames (while getting crispy as a cracker while it cooks). My husband has been really into grilling for every meal and he's gotten good at making pretty much every recipe in Bobby Flay's Grill It cookbook. This meal calls for simply grilling salmon and then serving it with a no-cook mustard sauce and a little salad of arugula and red onion. The tangy, spicy sauce and fresh greens make a nice contrast to the rich salmon fillet and the whole dish comes together in no time. This works just as well for a summer barbecue as it does for a weeknight meal.


More Salmon Recipes:
- Grilled Salmon Burgers
- Copper River Salmon with Tomato-Avocado Salsa
- Sweet Miso-Glazed Salmon


Grilled Salmon with Spicy Mustard Sauce:
Ingredients
- 2 (8 oz.) skin-on boneless salmon fillets, preferably fresh and wild-caught
- handful of arugula or similar green
- 1/4 red onion, peeled and very thinly sliced
- 2 tbsp. olive oil
- 2 tbsp. dijon mustard
- 1 1/2 tbsp. honey
- 1 tbsp. minced parlsey
- 1 tbsp. whole-grain mustard
- 1 tbsp. prepared horseradish
- 1 tbsp. red wine vinegar
- kosher salt
- black pepper

Recipe

• Preheat a grill to high.
• Meanwhile, combine the mustards, honey, parsley, horseradish, and a pinch of salt and pepper in a bowl. Set aside.
• Brush both sides of the salmon fillets with 1 tbsp. olive oil and season with salt and pepper.
• Grill the salmon, skin-side down, for 4 minutes, then flip and cook for another 2-4 minutes, depending on how done you want it.
• Remove the salmon from the grill and let it rest skin side up (to preserve crispiness).
• In a bowl, combine the arugula and onion and drizzle with vinegar and 1 tbsp. olive oil.
• Divide the salad onto plates and top with the salmon fillets. Spoon sauce on top.

Serves two, easily doubled or tripled

Cappelini with Lobster, Lemon, & Chives

Angel hair pasta tossed with buttery lobster, fresh lemon, and chives

My husband and I had our second wedding anniversary on Monday. To celebrate, we went back to our wedding site, the Beverly Wilshire hotel, over the weekend and had a very memorable dinner at Wolfgang Puck's CUT Steakhouse. But because one celebration just wasn't enough, we also made a lobster dinner at home and popped some champagne the next night. This pasta, adapted slightly from Canal House Cooks Everyday, is elegant in its simplicity - just pasta and lobster with a buttery sauce to bring it all together. You can certainly steam and crack your own lobster, but buying lobster meat directly from the a seafood or nice grocery store will save you a ton of time, enough to make this a weeknight-friendly meal. It's a special meal that is worthy of a big celebration.


More Lobster Recipes:
- Lobster & Truffle Pasta
- Steamed Lobster
- Lobster Risotto


Cappelini with Lobster, Lemon, & Chives:
Ingredients
- 1 3/4 lb. lobster, cooked and meat removed from shells
- 1/3 lb. dried cappelini (angel hair) pasta
- 5 tbsp. butter
- 1 lemon, juiced
- small bunch of chives, minced
- pinch of red chile flakes
- kosher salt

Recipe

• Bring a large pot of water to a boil and season generously with salt. Taste it if necessary, it should taste salty.
• In a large skillet, melt 3 tbsp. butter with the red chile flakes over medium low heat.
• Add the lobster meat and about 2 tbsp. lemon juice to the skillet. Season with salt.
• Add the pasta to the boiling water and cook for 2 minutes.
• Drain the pasta, reserving 1/2 c. cooking liquid.
• Immediately transfer the pasta to the pan with the lobster and add in 2 more tbsp. butter.
• Toss the pasta to combine, adding pasta water as needed to moisten (I used almost all of it).
• Check for seasoning and add more salt or lemon if needed. Sprinkle in the chives and toss once more.
• Serve immediately and enjoy.

Serves two

Herbed Lime Shrimp

Grilled shrimp with a bright and zesty green herb and lime sauce

This is the type of cooking that makes me really excited for summer. Granted, it's always pretty summery in L.A., but grilled seafood in a fresh sauce just screams summer barbecues in the backyard. This recipe is another winner from The Sprouted Kitchen cookbook and pairs really well with the zucchini and feta couscous that I shared previously. The herbed lime sauce adds a ton of bright and zesty flavor and does double duty as a marinade and a finishing sauce at the end. It's so good that I'd suggest making extra and using it to top vegetables, chicken, or grains for the rest of the week.


Related Recipes:
- Shrimp with Three-Herb Chimichurri Sauce
- Grilled Pesto Shrimp Pizza
- Green Gazpacho with Spice-Rubbed Shrimp


Herbed Lime Shrimp:
Ingredients
- 1 1/2 lb. large shrimp, peeled and de-veined
- 4 green onions, roughly chopped
- 2 anchovy fillets
- 2 limes, juiced
- 2 cloves garlic, smashed and peeled
- 1/2 c. parsley leaves
- 1/2 c. basil leaves
- 1/4 c. extra virgin olive oil
- 2 tbsp. mint leaves
- 1/2 tsp. salt

Recipe

• Blend the green onions, anchovies, lime juice, garlic, parsley, basil, mint, olive oil, and salt in a blender or food processor until smooth.
• Pour half of the sauce into a resealable bag and add the shrimp. Marinate in the fridge for an hour or at room temperature for 20-30 minutes.
• Preheat a grill or grill pan to high.
• Cook the shrimp for 2-3 minutes per side, or until opaque and lightly charred on the outside.
• Toss the shrimp with the remaining sauce.

Serves four

Roasted Shrimp Cocktail

Roasting the shrimp in the oven puts a little twist on the classic shrimp cocktail

Shrimp cocktail has been a popular appetizer for decades and is guaranteed to get eaten at just about any party. Typically, shrimp cocktail consists of poached shrimp that has been chilled and is served alongside a red ketchup-based cocktail sauce. This recipe is an updated version based on one from the Barefoot Contessa and calls for roasting the shrimp in the oven and serving it warm or room temperature. The roasted shrimp are not only more delicious than the cold poached shrimp, but they're even easier to prepare: just toss the shrimp with a little oil, salt, and pepper, spread onto a sheet pan, and cook in the oven for about eight minutes. The high heat helps to bring out the shrimp's sweetness for juicy shrimp that have much more flavorful than the cold, dry shrimp you find on some seafood platters. The cocktail sauce can be prepared up to a day in advance and kept in the fridge until ready to serve. Arrange everything on a platter and serve with a couple lemon wedges for an inviting appetizer that's perfect for your next party.


More Shrimp Recipes:
- Shrimp with Three-Herb Chimichurri
- Green Gazpacho with Chile-Rubbed Shrimp
- Bay Shrimp Gratin


Roasted Shrimp Cocktail:
For Cocktail Sauce

• Combine 1 c. ketchup, 2 tbsp. prepared horseradish, 1 tsp. worcestershire sauce, and several dashes of hot sauce in a bowl.*

For Shrimp

• Preheat the oven to 400F.
• On a large rimmed baking sheet, combine 2 lb. peeled and de-veined shrimp,** 2 tbsp. olive oil, and a large pinch of salt and pepper.
• Roast the shrimp for 8-9 minutes, or until pink and opaque.
• Let shrimp cool slightly, then arrange on a platter and serve with cocktail sauce and slices of lemon.

Serves eight-twelve (appetizer)

*I used Texas Pete.

**I used medium-sized shrimp, about 15-18 per lb.

Shrimp with Three-Herb Chimichurri Sauce

Shrimp with bright and flavorful three-herb chimichurri sauce

Chimichurri is an Argentinian herb sauce that adds a ton of bright, fresh flavor to anything you put it on. It's traditionally paired with steak, but it goes great with the simply sautéed shrimp in this recipe. The whole meal takes just a few minutes to make, and you'll have plenty of leftover sauce to dress up grilled bread, rotisserie chicken, and more later in the week. I like to serve the shrimp over a bed of polenta to round out the meal.


Related Recipes:
- Roast Chicken with Cilantro Chimichurri
- Grilled Pesto Shrimp Pizza
- Pesto-Dijon Salmon


Sautéed Shrimp with Three-Herb Chimichurri Sauce:
For Chimichurri

• In a blender or food processor, combine 1 handful fresh parsley, 1 handful fresh oregano leaves, 1 handful fresh cilantro, 3 peeled garlic cloves, 2 tbsp. red wine vinegar, 1 large pinch of red chile flakes, and a big pinch of salt and pepper.
• Blend until finely chopped, then stream in 1/3 c. extra virgin olive oil until smooth. Check for seasoning and adjust if necessary.

For Shrimp

• Peel and devein 12 large shrimp and toss with 1 tbsp. olive oil, 1 tbsp. melted butter, and a large pinch of salt and pepper.
• Heat a skillet over high heat and add the shrimp.
• Cook for 4-5 minutes, flipping once, or until the shrimp are opaque.
• Drizzle the chimichurri over the shrimp and serve.

Serves two with sauce left over

Linguine & Clams

The classic Italian dish linguine con vongole, or pasta with steamed clams

Linguine and clams, done right, is one of my favorite dishes of all times. The concept is very simple: pasta tossed with clams that have simmered in a garlicky white wine sauce. It's quick, easy, and cheap enough to make on any weeknight, but it's still fancy enough to serve for a date or dinner party. The best version I ever ate was on our honeymoon in Venice (see more details here), where we had it as a lunch special at a small neighborhood restaurant. The key is to make sure that everything is well seasoned. Season your pasta water with a lot of salt - it should taste like salt water - it will season the linguine as it cooks and it also add flavor to the sauce at the end. Scrub your clams well and rinse them under cold water for a few minutes to make sure no grit ends up in the final dish. Other than those details, it's a super simple dish that's great to enjoy for lunch or dinner with a cold glass of white wine.


More Clam Recipes:
- Springy Linguine & Clams
- Roasted Clams with Favas & Sherry
- Malaysian Black Pepper Clams


Linguine & Clams (Linguine con Vongole):

• Wash and scrub 2 1/2 lbs. littleneck or manila clams and discard any that are open.
• Bring a large pot of water to a boil, season generously with salt, and cook 1 lb. linguine pasta until al dente.
• Meanwhile, heat 2 tbsp. olive oil in a large skillet over medium heat.
• Add in 3 cloves minced garlic and a large pinch of red chile flakes. Cook for 30 seconds, or until fragrant but not brown.
• Add in the clams, 1/2 c. dry white wine, and a pinch of salt. Cover with a lid.
• Cook for 5-7 minutes, or until the clams open and the wine has reduced by half.
• Drain the pasta, reserving 1/2 c. pasta cooking water.
• Add the pasta to the pot with the clams, some of the pasta water, and 2 tbsp. cold butter.
• Turn off the heat and toss until the butter melts. Add more water as needed to moisten.
• Check for seasoning and add more salt if needed.
• Divide onto plates and serve.

Serves four

Green Gazpacho with Spice-Rubbed Shrimp

Cold gazpacho with spicy grilled shrimp makes a great appetizer or light lunch

Most people say that Labor Day marks the end of summer, but in L.A. the weather doesn't cool down until well into October. The past few weeks have been super hot, almost unbearable since we don't have air conditioning at our house. The last thing I want to do is turn on the oven, so cold, easy-to-make meals are the way to go. This green gazpacho with spice-grilled shrimp was a recipe I tested for Food52's "Best Warm Weather Soup" recipe contest the other week. The soup is a twist on classic gazpacho and replaces ripe red tomatoes with green tomatoes and avocado. The contrast of the cold soup and the spice-grilled shrimp is super refreshing, fresh, and healthy. Serve the gazpacho in shot glasses with shrimp dangling over the side for a fun party appetizer or spoon into bowls and serve a skewer of shrimp on the side for a light lunch. The gazpacho would also be great on its own if you want to keep it vegetarian. Try serving with grilled baguette smeared with goat cheese.

Related Recipes:

- Jalapeño Corn Soup with Seared Scallops
- Mixed Seafood Soup
- Grilled Pesto Shrimp Pizza

Green Gazpacho with Spice-Rubbed Shrimp:

For Shrimp

• Heat a grill to high.
• In a small bowl, combine 1/2 tsp. chili powder, 1/2 tsp. ground cumin, 1/2 tsp. garlic salt.
• Sprinkle the spice mixture and 1 tsp. canola oil over 1/2 lb. peeled and deveined large shrimp.
• Divide the shrimp onto skewers.
• Grill the shrimp for 4 minutes, turning halfway through.
• Let the shrimp cool to room temperature before serving with the soup.

For Gazpacho

• In a food processor, combine 1 c. chopped green tomatoes,* 1 c. chopped persian cucumbers, 2 tbsp. chopped yellow onion, 1/2 peeled ripe avocado, 1 chopped celery stalk, 1 peeled garlic clove, 1 tbsp. fresh cilantro, 1 tbsp. fresh mint, 1 tbsp. fresh basil, and 1/2 tbsp. diced jalapeño.
• Season with 1/2 tsp. kosher salt, 1 tbsp. extra virgin olive oil, 2 1/2 tbsp. red wine vinegar.
• Blend until smooth, then check for seasoning.
• Refrigerate the soup for at least an hour and up to overnight.
• Check for seasoning again before serving and adjust if necessary.

Serves two-three (light meal)

Serves six (appetizer)

*Or tomatillos.

Grilled Japanese-Style Squid

If you only know calamari for fried rings and cocktail sauce, you'll be blown away by this Asian-style grilled squid

When my husband and I first started dating, we used to eat all the time at a local sushi spot by his house. It was an amazing find in the sea of L.A. sushi restaurants: fresh, inexpensive, and relatively under-the-radar. It's sadly closed now, but I will forever dream of their baby squid steak appetizer: a sizzling plate of squid tossed in a sweet and salty sauce and topped with a shower of scallions...and probably some other ingredients I'm forgetting. This recipe is my attempt at trying to make grilled Japanese squid at home, and I think it came out quite good even if I didn't nail the original recipe. The squid quickly marinates in a simple soy sauce, ginger, and mirin mixture (don't marinate for too long or it will overpower and change the texture of the squid) and then hits a hot grill to char and cook through. It's works as a quick, fun appetizer or pair with some rice and veggies for a cheap weeknight meal.


Related Recipes:
- Serrano Lime Squid with Bok Choy
- Sticky Asian Scallops
- Orange Peel Shrimp


Grilled Japanese-Style Squid:

• Preheat a grill to high.
• Combine 1/4 c. low-sodium soy sauce, 2 tbsp. mirin, 1 tbsp. grated fresh gingerroot, 1 tsp. honey, and 1/2 tsp. red chile flakes in a bowl.
• Clean 3/4 lb. squid and separate the tubes from the tentacles, leaving tubes whole.*
• Add the squid to the marinade and let sit for 5-10 minutes.
• Take the squid out of the marinade and grill for 3-4 minutes, turning once.
• Meanwhile, pour the marinade into a small saucepan and bring to a boil. Reduce by at least half.
• Cut the squid tubes into rings and place everything onto a serving plate.
• Drizzle the sauce over the top and sprinkle with 1-2 thinly sliced scallions.

Serves two (entree) - four (appetizer)

*Don't use pre-cut calamari rings or they will fall through the grill.

Sticky Asian Scallops

Quickly seared scallops finished with a sweet and sticky Asian pan sauce

Scallops are one of my favorite things to eat and cook, especially during the summer. They're sweet and tender and cook quickly (which is perfect for those hot evenings where you don't want to spend time in the kitchen) but still feel fancy enough for a dinner party or romantic meal at home. These sticky scallops are based off a recipe from Jamie Oliver's Meals in Minutes. The scallops are dusted with Chinese five spice powder and quickly seared in a hot pan before being finished with a sweet-spicy sauce that thickens into a delicious glaze. The whole recipe takes just a few minutes to make but looks restaurant-quality. We ate it with some coconut rice, which was perfect for soaking up all the sauce.


More Scallop Recipes:
- Jalapeno-Corn Soup with Seared Scallops
- Scallops with Baked Saffron Risotto
- Seared Scallops with Fennel & Kumquat Salad


Sticky Asian Scallops:

• Remove the side muscle from 3/4 lb. fresh scallops,* rinse them, and pat them very dry.
• Season the scallops with 1 tsp. lemon zest, 1 heaping tsp. Chinese five spice powder, and salt.
• Finely mince 1/2 red chile** and 1 clove of garlic and set aside.
• In a small bowl, combine 1 tbsp. fresh lemon juice and 1 tsp. honey.
• Heat 1 tbsp. canola oil in a heavy skillet over high heat until nearly smoking.
• Add in the scallops and cook for 2-3 minutes, or until the bottom is golden brown.
• Flip the scallops and sprinkle the garlic and chile on top.
• Cook for another minute, then add in the lemon-honey mixture.
• Turn off the heat and stir in 1 1/2 tbsp. cold butter until melted.
• Divide the scallops onto plates, spoon the sauce on top, and sprinkle with a handful of fresh cilantro leaves.

Serves two

*Try to find dry-packed large sea scallops.

**I used a Fresno chile. Remove the seeds if you want it less spicy.

Whole Grilled Snapper with Lemon-Garlic Sauce

Grilling a whole fish is such an easy, elegant, and inexpensive way to entertain

If you like fish, then I'm here to convince you that grilling it whole is the absolute easiest and most delicious way to make it at home. It can seem intimidating (and kind of disgusting) to clean a whole fish, but any good fishmonger will be able to scale and gut it for you, so all you have to do is season with salt and pepper, stuff with a few slices of lemon and herbs, and throw it on the grill. I used some beautiful whole snapper for this recipe, but use whatever is freshest at your local store. Once your fish is cooked (it takes less than 10 minutes total), just serve it on a platter and pass it around the table so everyone can spoon a few meaty pieces on their plate. But aren't there a lot of bones? Well, yeah. But they're pretty easy to avoid after the fish is cooked, and it's really not a big deal if you accidently get a small bone and have to spit it out. I served the fish with a super garlicky lemon sauce and some grilled baguette, but you could also try it with salsa and tortillas for a Mexican spin.


Other Grilled Fish Recipes:
- Salmon Burgers with Avocado Aioli
- Grilled Swordfish with Eggplant-Pepper Relish
- Mahi Mahi with Grapefruit-Avocado Salsa


Grilled Whole Pink Snapper with Preserved Lemon & Garlic Sauce:
For Sauce

• Mince 3 cloves of garlic and add to a small pot with 1/4 c. olive oil and 1 crumbled chile de arbol.
• Turn the heat to medium-low and cook for 2 minutes, or until garlic is fragrant.
• Stir in the pulp and rind from 1/2 preserved lemon* and 1 tsp. fresh thyme leaves.
• Cook for another few minutes, making sure the garlic doesn't burn.
• Transfer to a serving dish and let cool.

For Fish

• Heat a grill to high.
• Scale, gut, rinse, and pat dry two 1 1/2 lb. whole pink snappers** and cut off any small side fins.
• Score the fish with one long lengthwise center cut and a couple vertical cuts on both sides of each fish.
• Rub the outside of the fish with olive oil and season with salt and pepper, making sure to rub some seasoning into the cuts of the fish.
• Season the cavities of the fish with salt and pepper and stuff the inside with a few thin slices of lemon and a handful of fresh thyme.
• Add the fish to the grill and cook for 3-4 minutes, then carefully flip and cook another 3-4 minutes on the other side.***
• Transfer the fish to a platter and serve with the lemon and garlic sauce.

Serves four-six

*If you can't find or make preserved lemons, you can substitute for the juice of 1/2 lemon, the zest of a lemon, and a large pinch of salt.

**Most fishmongers will do this for you.

***Check to make sure the fish is done by peeking into the center of fish and making sure it is opaque.

Grilled Pesto Shrimp Pizza

A fresh, summery pizza made directly on your outdoor grill

I shared the recipe I've been using for homemade pizza dough over a year ago and have been happily baking some great homemade pizzas and flatbreads ever since. But then, in a moment of true nirvana, I tried grilling my pizzas and regular homemade pizza will never be the same for me. The open flame of the grill chars the dough so that it's blackened in spots all over, giving it a smokey wood-burning oven taste that I could never replicate in my normal gas oven. And it cuts down on time! Most thin-crust pizzas bake for about 15 minutes in a hot oven, but grilled pizzas only take about half that time. And no, the dough doesn't stick to the grill at all. Just make sure your grill grates are reasonably clean and lightly brush the pizza dough with oil before grilling.

This pizza has some unusual toppings that I think are perfect for summer: fresh pesto, shrimp, thinly sliced red onion, and melty whole milk mozzarella (the fresh kind that comes packed in water). I buy already cooked cocktail shrimp from the store to save a step, but you could grill it before you make the pizza to double up on the smokey flavor of the dish. It's a fun and unexpected meal to make at your next weekend barbecue and guests (and kids) will love helping to add the toppings to the dough.

Note: If you don't have an outdoor grill, you can assemble all the ingredients on top of the raw dough and bake on a baking sheet in a 425F oven for 15 minutes, or until the cheese melts and the crust is crispy. It will still be tasty.


Related Recipes:
- Whole-Wheat Pizza with Corn & Shishito Peppers
- Asparagus Pizza
- Mushroom Flatbread


Grilled Pesto Shrimp Pizza:

• Preheat a grill to high heat.
• Roll out 1 ball of pizza dough on a floured surface until it is approximately 1/4" thick, then brush both sides lightly with olive oil.
• Thinly slice 1 ball of fresh mozzarella cheese and 1/4 red onion and set aside.
• Cut 1/4 lb. of peeled and cooked shrimp in half lengthwise and set aside.
• Cook the dough for 2-3 minutes on the grill, or until crispy and charred in some places.
• Remove the dough to a cutting board with the cooked side facing up.
• Spread the dough with 1/4 c. of basil pesto, a layer of mozzarella, the shrimp, and a sprinkle of red onion.
• Place the pizza back on the grill.
• Cook with the lid of the grill covered for another 3-5 minutes, or until the bottom is crispy and the cheese has melted.
• Sprinkle the pizza with 1 c. of loosely packed baby arugula and a pinch of coarse salt.

Serves two-three

Crab & Fava Bean Omelet

A spring omelet that works for breakfast, lunch, or dinner

Eggs are always a mainstay in my diet, but lately I've been really into making omelets. This is a slightly fancy version, given the addition of lump crab meat and fresh fava beans. Combined with a bit of scallions and fresh-from-the-farmers-market eggs, it's a wonderful spring dish. It makes a great light meal for lunch or dinner, but there's something extra decadent about eating crab for breakfast.  It will change the way you experience the rest of the day, especially if you pair it with a mimosa.

Tip: The key to a great omelet is to spend the extra minute to really whip the eggs until completely smooth and slightly paler in color. This will cause the omelet to rise slightly and have a light fluffiness.


Related Recipes:
 - Fava Bean, Asparagus & Goat Cheese Omelet
- Crab Salad with Poached Eggs on English Muffins
- French Potato Omelette


Crab & Fava Bean Omelet:

• Whisk together 6 eggs, 1/4 c. half and half,* 1 tsp. lemon zest, and a large pinch of salt and pepper until it turns an even light yellow color in a mixing bowl.
• In another bowl, stir together 1/4 lb. of cooked lump crab meat, 1/4 c. shelled fava beans,** 1 thinly sliced scallion, and a pinch of salt and cayenne pepper.
• Melt a pat of butter in a small skillet over medium heat and pour in half of the eggs. 
• Swirl the pan so that a thin, even layer of eggs covers the whole skillet.
• After about a minute, spoon half of the crab mixture down the center of the eggs.
• Once eggs are mostly set, fold the outer halves of the omelette into the center of the omelet like a letter.
• Gently flip the omelette once and continue to cook until the eggs are just set.
• Transfer the omelette to a warm plate and repeat with remaining eggs and crab.

Serves two

*Or any milk or cream you have.

**To shell favas, remove from their pod, then add the beans to boiling water for 2 minutes. Rinse them immediately with cool water and then slip the beans out of their tough outer skin.

Roasted Clams with Favas & Sherry

A Spanish-inspired dish full of spring flavor from The A.O.C. Cookbook

Steamed clams and mussels are one of my favorite foods, so I was thrilled to check this recipe from The A.O.C. Cookbook off my list. Here, the clams are steamed in dry sherry (instead of the usual white wine) and flavored with some of spring's best produce: fresh fava beans and green garlic. The whole dish in cooked in a single pan (I used my cast iron skillet) and roasted in the oven instead of the typical stovetop method. It makes for a beautiful presentation and fun, interactive meal with friends. Make sure to serve with a generous amount of toasted bread to mop up all the sauce; I never feel like we have enough. Open up a bottle of white wine and enjoy!


Related Recipes:
- Springy Linguine and Clams
- Fava Beans, Meyer Lemon, & Parmesan Farro
- Malaysian Black Pepper Clams


Roasted Clams with Favas & Sherry:

• Remove the beans from 1 1/2 lbs. of fava beans in their pods.
• Add the beans to a pot of boiling water and cook for 2 minutes, then drain and rinse with cold water.
• Slip the beans outside of their outer skin.*
• Preheat the oven to 350F.
• Add 1/4 c. of olive oil to a large skillet or round baking dish, then toss in the favas, 4 heads of thinly sliced green garlic,** 2 sliced or crumbled chiles de arbol, and a pinch of salt and pepper.
• Cook the fava mixture in the oven for 5 minutes. Meanwhile, rinse and scrub 3 lbs. of manila clams.
• Arrange the clams on top of the favas in the skillet and cook for another 5 minutes.
• Pour 1 c. dry sherry over the clams and cook for 7-8 minutes, basting once.
• Scatter 1 stick of cold, cubed butter over the clams and change your oven to the broiler.
• Cook for another 5 minutes, or until the clams have fully opened. Baste once.***
• Sprinkle with a handful of thinly sliced scallions and minced parsley.
• Serve with toasted baguette slices.

Serves two - four (main course)

Serves six or more (appetizer)

*Beans can be prepped a few days in advance and kept in an airtight container in the fridge.
**Also known as spring garlic. Can substitute for 5-6 cloves of regular garlic.
***It might take a little more or less time depending on your clams and oven. My oven wasn't getting hot enough so I ended up finishing them on high heat on the stove for the last few minutes.

Shrimp Enchiladas

My recipe for quick and easy chicken enchiladas is always a crowd-pleaser, but this similar shrimp version might be even better. I used some of the homemade charred tomatillo salsa that I featured here, tender juicy shrimp, and bound everything together with some mild jack cheese. It's a great recipe for a weeknight dinner party because it looks impressive but is actually really simple to make. The whole thing came together in about thirty minutes, and leftovers (if they last that long) taste even better the next day.


Shrimp Enchiladas with Tomatillo Sauce:

• Heat 1/2 tbsp. canola oil in a skillet over medium heat.
• Season 3/4 lb. of peeled and deveined shrimp with salt and pepper and add the skillet.
• Cook shrimp until they turn pink and opaque, then let cool slightly.*
• Meanwhile, pour a thin layer of tomatillo sauce** in the bottom of a baking dish.
• Dip both sides of a corn tortilla into more sauce, add in some of the shrimp and a handful of grated Monterey Jack cheese.
• Roll the tortilla up as tightly as possible, then place seam-side down into the baking dish.
• Repeat until 8 enchiladas are made, then pour 1 c. of sauce over everything and sprinkle with 1/2 c. grated cheese.
• Bake for 20 minutes or until cheese is melted.
• Sprinkle with a handful of fresh cilantro.

Serves four

*If shrimp is slightly underdone, it will finish cooking in the oven.

**You will need about 2 c. of sauce total. I used this recipe and added a little water to thin it out.

Jalapeno Corn Soup with Seared Scallops

This spicy summer corn soup is great with seared scallops for supper or on its own as a side dish

Life has been really crazy the last few months (and to be honest, even longer, since planning a wedding was no small feat). Part of why it's been so hectic is that I decided to leave my job - where I've been going everyday for the last four years - and work for a new company. Besides the obvious learning curves that come with any new job, one of the biggest changes is that I have to provide my own breakfast and lunch most days. This has made leftovers even more important, and I've been planning my weekly dinners around things that keep and reheat well for lunch the next day. Soup is an obvious choice, and this jalapeño corn one was perfect for dinner with seared scallops and on its own for leftovers the next few days. It's definitely spicy, but the sweet corn and meaty scallops help to balance it out. 

Related Recipes:
- Lobster, Corn, & Bacon Chowder
- Corn Bisque
- Roasted Red Pepper & Corn Soup

Jalapeño Corn Soup with Seared Scallops:

For Soup

• Melt 3 tbsp. of butter into a large pot over medium heat.
• Add in 1 diced onion and 2 diced jalapeños* and cook for 5-7 minutes, or until softened but not brown.
• Add in 3 cloves of minced garlic and cook for another minute.
• Add in the kernels from 9 ears of corn and cook for another 5 minutes, or until softened.
• Pour in 4 c. of low-sodium chicken broth, 4 reserved corn cobs, and 1/2 c. heavy cream.
• Season generously with salt and pepper.
• Bring soup to a boil, lower to a simmer, and cook for 45 minutes.
• Remove the corn cobs and discard them.
• Carefully pour the 3/4 of the soup into a blender** and puree until smooth.***
• Return pureed soup back to the pot with the remaining chunky soup and stir to combine.
• Check for seasoning and adjust as necessary.****

For Scallops

• Heat 1 tbsp. butter and 1 tbsp. oil in a large heavy skillet until very hot.
• Add in 8-12 large scallops and season with salt and pepper.
• Cook for 2-3 minutes per side, or until caramelized.
• To serve, place a few scallops in a shallow bowl, then top with the soup.

Serves four-six (main course)

*I used two and kept most of the seeds in and it was very spicy. You can remove the seeds or just use one jalapeno if you don't want it too hot.

**Or use an immersion blender if you have one. Be careful blending hot soup because it can cause your blender to explode.

***If you want, you can strain the soup after blending to get an even smoother texture.

****Soup can be frozen for a few months for refrigerated for several days.

Shrimp and Burst Tomato Linguine

One of the things I remember from our honeymoon in Venice was that every pasta dish contained some fresh chopped tomatoes even though it was never listed as such on the menu. It always surprised me, and it always tasted really good. This dish is just a simple shrimp scampi that's kicked up a notch with fresh baby grape tomatoes. The tomatoes are left whole and are cooked until they just start to soften and burst but still retain a lot of their freshness. That, plus pasta, shrimp, and a garlicky wine sauce are my idea of the perfect summer dinner. Drinking cold white wine with it is not optional.


Shrimp and Burst Tomato Linguine:

• Bring a large pot of water to a boil, season with salt, and cook 1/2 lb. of pasta according to package directions.
• Meanwhile, heat 2 tbsp. olive oil in a large skillet over medium-high heat.
• Add in 3/4 lb. of peeled and deveined shrimp and season with salt and pepper.
• Cook for 3-4 minutes per side, or until pink and opaque.
• Transfer the shrimp to a bowl and leave the olive oil in the skillet.
• Add in 1/2 diced onion and 3 cloves of minced garlic and cook for 2-3 minutes, or until soft.
• Add in 1/4 c. dry white wine and scrape any brown bits from the bottom of the pan.
• Add in 1 pt. of grape tomatoes, a pinch of red chile flakes, and a pinch of salt and reduce the heat to low.
• Cook for 8 minutes, pressing on the softened tomatoes with the back of a wooden spoon until they burst.
• Drain the pasta, reserving 1/2 c. pasta cooking liquid.
• Add the pasta, the cooking liquid, and the shrimp to the skillet with the tomatoes and toss to combine.
• Taste for seasoning, then divide onto plates and serve.

Serves two-three

Bay Shrimp Gratin

I love shrimp and am a sucker for anything with a crispy breadcrumb topping, so when I came across this recipe on Food52 it went to the top of my list. Like any gratin or casserole, all the ingredients get dumped into the same baking dish and then roasted in the oven, making this a super low maintenance and easy dish to prepare in advance of guests arriving. This gratin is mostly made up of shrimp and mushrooms, and the earthiness of the mushrooms works really well with the sweet succulent seafood. I find that tiny bay shrimp are perfect for this dish since they cook quickly and you don't need to peel the tails off, although you could also cut larger shrimp into bite-size pieces and use that instead. It's such a classic French recipe and it will make you look effortlessly chic to anyone you serve it to.


Bay Shrimp Gratin:

• Combine 3/4 lb. bay shrimp,*  3 thinly sliced scallions, 8 minced mushrooms (stems removed), and a large pinch of salt and pepper in a bowl.
• Stir in 2 tbsp. of white wine and place in a baking dish.
• Meanwhile, combine 2/3 c. panko breadcrumbs, 3 tbsp. of melted butter, 1 tbsp. minced parsley, and 1/3 c. grated Parmesan cheese.
• Sprinkle breadcrumbs over the shrimp and bake in a 400F oven for 15 minutes, or until shrimp are cooked through and topping is golden brown.

Serves two-three

*If you can't find bay shrimp, you can cut regular shrimp into bite-size pieces.

Lobster, Corn, & Bacon Chowder

A rich and decadent chowder filled with chunks of lobster and crispy bacon

We've started an alternating Thursday night dinner date with our friends where one house cooks and the other house brings drinks and dessert. Last week was our first time getting cooked for and we were treated to a fabulous corn chowder with lobster. It was delicious, and reminded me of a similar Barefoot Contessa recipe that I've been hoping to make for a few years. So this weekend I made it (influenced by a huge sale our fish market was having on whole lobsters), incorporating a few tweaks for flavor and ease. It takes some labor, mainly from getting the meat out of the whole lobsters, but it's worth it for a summer chowder that's full of sweet corn and lobster flavor, crispy bacon, and a little spice. It feeds a ton of people, so expect leftovers (never a bad thing when it comes to soup).


Related Recipes:
- Corn, Potato, and Bacon Chowder
- Baked Lobster Tails with Garlic Panko Crust
- Creamy Lobster & Truffle Pasta


*You can browse all my lobster recipes here and all soup recipes here.


Lobster, Corn, & Bacon Chowder:

• Remove and roughly chop the meat from cooked 2-3 lobsters,* reserving the shells in a separate container.
• Heat 3/4 stick of butter in a large pot and add in 1 roughly chopped onion.
• Cook for 5-6 minutes, or until translucent, then add in 1/4 c. Sherry and 1 tsp. paprika.
• Cook for another minute or two, then add in 5 c. whole milk, 1 c. heavy cream, 1 c. dry white wine, the lobster shells, and 3 corncobs.**
• Bring the mixture to a simmer, then turn the heat to low and cover with a lid.
• Cook for 30 minutes, then remove the corncobs and large shells from the stock and pour the whole thing through a strainer into a large bowl.***
• Rinse out the pot and place it back on  the stove over medium-high heat.
• Add in 3 slices of diced thick-cut bacon and cook until fat has rendered and bacon is crisp.
• Remove the bacon, leaving the fat in the pan, and add in 1 minced onion, 1 c. finely diced waxy potatoes,**** and 1 minced jalapeno pepper.
• Season generously with salt and pepper and cook for 5-7 minutes, or until vegetables have softened.
• Add in the corn kernels, then pour in the lobster-corn stock and bring to a simmer.
• Cook for 15-20 minutes, or until potatoes are tender, then add in the lobster meat, 2 tbsp. minced chives, and 2 tbsp. more Sherry.
• Check for seasoning, and allow lobster to warm through.
• Divide into bowls and sprinkle with the cooked bacon.

Serves at least six

*About 4 lbs. total. You can also just buy 1 lb. of cooked lobster meat and omit the shells from the stock, but it won't have quite as much lobster flavor.

**Remove the kernels from the corn beforehand and reserve in a bowl.

***Stock can be made a day in advance, cooled, and kept in the fridge.

****I used small red potatoes, but any variety, such as Yukon Gold, will work.

Steamed Mussels with Meyer Lemon Butter

Steamed mussels is one of the easiest recipes out there, since everything just gets dumped into a big pot, covered with a lid, and then is ready to eat in five minutes. If you're having a casual meal, you can even place the pot in the middle of the table and eat out of it family style - which is what my fiance and I like to do. This variation uses end-of-the-season meyer lemons which pair nicely with the briny mussels. It's a restaurant quality dish that's the perfect no-fuss dinner. Make sure you serve lots of crusty bread with it to mop up the extra broth with.


Steamed Mussels with Meyer Lemon Butter:

• De-beard 1 1/2 lbs. of mussels and discard any shells that are already open. Place remaining mussels in a bowl of ice water and soak for 5-10 minutes.
• Meanwhile, heat 2 tbsp. olive oil in a large pot and add in 4 cloves of minced garlic and 1 minced shallot.
• Cook for 2-3 minutes, or until soft but not brown, then lift the mussels out of the water* and add to the pot.
• Pour in 1/3 c. white wine and a pinch of salt and cover the pot with a lid.
• Let the mussels cook for 5 minutes, or until open and some of the wine has reduced.
• Add in the juice from 1 meyer lemon and 3 tbsp. cold butter and turn off the heat.
• Stir until butter has melted, then taste sauce and adjust seasoning as needed.
• Top with a handful of minced parsley.
• Serve with crusty bread.

Serves two (entree)

Serves four - six (appetizer)
*Any sand and grit will stay at the bottom of the bowl, so make sure to lift the mussels out rather than dump the whole bowl in at once.