For the past few days I have been pondering what to make for Sunday dinner.  On Friday we declared it would be Seafood Lasagna. 

As I prepared to head to the grocery store on Sunday morning, there was an abrupt change of plans.  “You know what, pick up a Ribeye for dinner.  That would be a lot easier than the lasagna.” 

As you wish.  Hmmp.  Since when has easy been my reason for cooking?  

Have you got time for a funny story?

After I picked out a nice bone-in Ribeye steak I headed to the seafood counter. 

I’ll have “about a half a pound of shrimp” and then stopped my fish counter guy at one handful, that’s plenty.  

I’ll have two sea scallops.  I apologized, he interrupted me and said “no no, it’s okay.  I had a lady last week buy one scallop.  One? What happens if you mess it up?  At least you’re buying a spare.” 

Then I asked for one crab cake.

That’s actually not the funny story.  And I’m not sure it’s all that funny unless you’re a food blogger or a professional chef.

By this point he had to ask. 

“So, what you making?” 

I told him I was making Seafood Lasagna Roll-Ups, to serve as an appetizer.  His response…. “Okay.  Have you considered a Gratin?”

Was he trying to tell me that this roll-up concept was a bad idea?  What part of it didn’t he like? 

Next thing I know he flops his “bible” on the counter.  No, not THE Bible, his bible.  The Flavor Bible. 

He went on to share that he had worked as a sous chef and had a passion for cooking.  We talked a little more about where I was taking my lasagna with the jalapeno alfredo sauce, etc.  We were digging each other.  And then I blew it.

I said “I’m a actually a food blogger.” I’m sure with a big grin on my face, drooling with a sense of accomplishment.  This is the funny part. 

He said, “I think I’m supposed to hate you.”  Oh (jaw drops) Um, well…can I just have my crab cake and I’ll be on my way.

Food Bloggers

Fellow food bloggers, are we ‘blogger types’ ridiculed by real chefs?  Have I been living under a rock?  Is it because we butcher (not literally) classic recipes and make them our own?  Is it because we encourage people to get into the kitchen, find their passion, and share it with their families….at their own kitchen tables?

Who knows?  Unless you do, in which case please comment below and fill me in. 

What I do know is that when I presented individual Seafood Lasagna Roll-Ups my family was quite happy.

And as for these roll-ups, I’m not sure my idea of making them cute and standing them on end was the best idea, as the filling ingredients gravitated to the bottom.  It did create a fun slightly crispy ruffle around the top though. 

Tonight we are having the remaining four as dinner.  I’m going to lay our Seafood Lasagna Roll-Ups down when I reheat them.  Either way will be fine. 

Remember comfortable, complete, and happy.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

Print

Seafood Lasagna Roll-Ups

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 6

Author Libby with Lemony Thyme

Ingredients

For the Jalapeno Alfredo Sauce…

• 2 jalapenos finely diced
• 1 shallot finely diced
• 2 Tbl. flour
• 4 Tbl. butter
• 2 cups heavy cream
• 1 1/2 cups grated Parmesan cheese
• 1/2 tsp. freshly grated black pepper
• 1/2 tsp. garlic powder
• salt to taste

For the Lasagna…

• 6 dried lasagna noodles prepared according to package instructions
• 1 Tbl. butter
• 12 medium shrimp peeled & deveined, cut in half
• 4 ounces crab meat
• 2 large sea scallops sliced in thirds
• 2 cups fresh spinach leaves
• 1 cup shredded mozzarella cheese
• 1 cup shredded Parmesan cheese

Instructions

For the Alfredo Sauce…

• Finely dice jalapeno and shallot. Melt butter in a large skillet, sauté fine diced jalapeno and shallot for 2-3 minutes. Dust with flour and sauté an additional 1-2 minutes until mixture is bubbly.
• Whisk in heavy cream and bring to a boil. Remove from heat; stir in Parmesan cheese, black pepper and garlic powder. Whisk to combine. Season with salt to taste. Reserve.

For the Lasagna…

• Prepare the noodles according to package instructions. Rinse under cool water; reserve.
• In a large skillet melt butter. Sauté spinach until wilted. Remove to paper towels. Add shrimp, scallops and crab meat to skillet and sauté for 3-4 minutes until opaque and cooked through; reserve.
• Preheat oven to 350 degrees. Butter a small casserole dish.

To Assemble…

• Line a large flat surface with parchment paper. Line up lasagna noodles in a row. Have sauce, cooked seafood and spinach, and cheese at hand. Spoon about 1/4 cup of Alfredo sauce onto each noodle and spread.
• Alternately top with a shrimp, cooked spinach, scallop slice, spinach, crab meat, spinach, and a shrimp. Sprinkle each with a good handful of grated mozzarella and parmesan cheese. Roll each noodle and stand or lay in casserole dish. Repeat with remaining 5 noodles. Spoon remaining alfredo sauce over rolls.
• Bake for 30 minutes until top is golden brown and bubbly. Allow to rest 10 minutes before serving.

The post Seafood Lasagna Roll-Ups appeared first on Lemony Thyme.

We’re having a lovely Sundays with Shelby afternoon/evening.  Instead of our traditional set out on an adventure, we’re hanging in.  She arrived hungry as I was finishing two summer thyme soups (recipes coming soon), and she loved them both.

Shelby’s new apartment has no washer & dryer, just a couple of quarter-feds in the basement of her building.  Besides being hungry, she arrived with 3 loads of laundry in her arms.  That meant we’d have her undivided attention for several hours.  Love.

Although our home will also always be her home, she lives on her own and doesn’t get ‘home’ all that often.  Lilah, who was Shelby’s dog for the first 10 years of her life, never seems more alive than when Shelby walks through the door.  They have a sisterhood that has remained even in the absence of a daily relationship.

Scrappy Thyme, is out of control and loves when anyone new walks through the door.  Today she was on the deck, head peering through the rails as Shelby pulled into the driveway.  She did what most dog’s do when they are uber excited.  She wagged her tail feverishly.  Yet, she has no tail, so her little butt was just a jiggling. Love.

We all gathered in the living room, watching the Brickyard 500, Shelby reading an Anthony Bourdain book from the book shelf.  Which prompted her to pose the random question “what would you want your last meal to be?”

Her dad, who is hard to pin down, paused then began to rattle off all-kinds of food pleasures.  “If I’m going to die tomorrow, I’ll assume I don’t give a sh%t about healthy choices, so I’m certain it would involve a bunch of pork butt.

Shelby chimed in and said, “those smoked scallops we had at Lure are definitely happening, but Pho, I’ll have to have Pho.”

For me, I want one hundred bites of different food.  That would be the epitome of My Last Meal.  Shelby asked “Why one hundred?” Is there a magic number of bites?” Who knows, but I’m certain after 100 I would feel as if I had lived.

B’s List…

Filet/Ribeye
Spicy Tuna Roll
Sous Vide Burger
Giant Tub of Nutella
2 lbs. undercooked bacon
#2 from Chick-fil-A
Shrimp & Grits

Shelby’s List…

Smoked Scallops (from Lure Restaurant)
Pho
Dad’s Filet
Mom’s Spinach Salad
Asparagus
Fingerling Potatoes
Fagan’s Biscuit Barn…The Bacon, Egg & Cheese Biscuit Bowl with Gravy & Grits <3 (sung to the new KFC jingle).

Mom’s List…
One hundred bites of awe-mazing.  Have a bite Lib?

We were like felons on death row discussing our last meal.  What will be your last meal?

The post Your Last Meal {Sundays with Shelby} appeared first on Lemony Thyme.

Mussels simmered in white wine, garlic and butter, in my opinion, rank right up there with Scallops Wrapped in Bacon.  So why would I mess with an absolutely delicious recipe?  Rhetorical.

Because Thai Seafood Chowder not only sounds like winning, but the addition of coconut milk, red curry paste and Serrano peppers took comfort to a new level.

Do you have any special requests for dinner?”  That I might also be able to picture aka blog about.

“Scotch Eggs.” Whoa! Hello and as always, thank you for challenging my foodie skills.

Now that you’ve spoken, I have a few recipes I’d like to test out on you, picture, and evaluate for Lemony Thyme.  Then I’ll spin a story about how you requested these and I researched for weeks/months on the best version of each of your requested recipes.  You’ll never whisper a word of this.

I joke, I kid.  I forced Thai Seafood Chowder into the weekend.  God, I was that girl.  But they loved it.  Even after having Scotch Eggs for brunch, Rosemary Ham & Swiss Savory Bread Pudding for late-lunch, they were sports when I presented an Asian infusion Thai Seafood Chowder.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

Print

Thai Seafood Chowder

Thai Seafood Chowder is delicious and the addition of coconut milk, red curry paste and Serrano peppers took comfort to a new level.

Author Libby with Lemony Thyme

Ingredients

• 1 tsp. sesame oil
• 1 cup white onion diced
• 1-2 Serrano peppers thinly sliced
• 2 garlic cloves minced
• 1 inch fresh ginger peeled & grated
• 2 Tbl. red curry paste
• 1 14- ounce can light coconut milk
• 2 cups chicken broth
• 1/2 lb. white fish we used Red Snapper
• 1/2 lb. mussels
• 1/2 lb. sea scallops
• 1/2 lb. large shrimp peeled & deveined
• 8-10 baby red potatoes boiled and quartered
• 1 cup fresh corn kernels
• fresh cilantro to garnish

Instructions

• Heat sesame oil in a deep skillet over medium heat. Add onion and Serrano pepper and sauté until onion is translucent, about 5 minutes. Add in minced garlic and ginger; cook an additional minute.
• Stir in curry paste, followed by coconut milk and chicken broth. Bring to a simmer.
• Add the seafood in order of cooking time. Fish first, then mussels, scallops and lastly shrimp. Stir in cooked potatoes and corn. Simmer until mussels open, shrimp are opaque and fish flakes easily. About 5 minutes.
• Serve in big bowls, garnished with fresh cilantro.

The post Thai Seafood Chowder appeared first on Lemony Thyme.

I was looking through our food photos and was reminded just how much I adore scallops.  Particularly how much I worship the sweet fresh flavor of Sea Scallops.  I thought it would be fun to gather my favorites in one post.  To all the scallop lovers out there…you’re welcome.

Perhaps my most favorite personal photo yet is of Scallops Wrapped Bacon.  Everything about this pic, down to the Lemony Thyme sprig, makes me smile out loud.

The most sophisticated of all our Sea Scallop recipes is Coquilles Saint-Jacques.  Extremely rich and utterly amazing.

Sea Scallops with Spicy Mayo are a show stopper appetizer with surprisingly little preparation required.  Perfect for entertaining two or ten.

Pan Seared Sea Scallops over Basil Pesto Pasta.  Fill my pasta bowl with capellini tossed in fresh Basil Pesto and I am one happy camper.  Top it with pan seared scallops and I’m liable to do a back flip.  Something I’d regret in the morning.

Seared Sea Scallops nestled on a bed of Tomato Bacon Jam & Herb Infused Grits is my kind of meal.

Pan Seared Sage Brown Butter Scallops over Sweet Pea Puree.  Meant to be savored slowly.  The aromas of sage brown butter will draw you in.  The sweetness of fresh sea scallops will cause you to linger.

Asian Noodles with Seared Sea Scallops.  Flavor love.

Seared Scallops with Macadamia Cilantro Pesto.  Oh my wow.  Seared scallops topped with this incredible pesto, gently broiled until golden and mouthwatering. Here are a few recipes where Scallops are the supporting act.

Ceviche with Halibut, Scallops and Shrimp.  Bold vibrant citrus flavors ‘cook’ our beloved Halibut, Scallops and Shrimp.  Pops of color and aromatics make ceviche a fantastic appetizer or served in an avocado bowl for a light meal.

Serve me a bowl of Steamed Mussels, Scallops & Shrimp with a side of garlic toast (and a twirl of pasta).  That’s all.  All I need.

All my best,
xo Libby

The post Favorite Sea Scallop Recipes appeared first on Lemony Thyme.

We celebrated Shelby’s birthday last evening.  When I asked her what she’d like for dinner she said “one of your amazing Ribeye steaks.”  To which I gladly obliged.  I wanted to come up with a fun and light appetizer to start us off.  I remembered a time when Shelby and I met for lunch at a Mexican restaurant in town.  As soon as we sat down she said “you’ve got to try their Ceviche.”  I had no idea she shared my love for this chilled seafood salad.

While there are many variations of ceviche my goal was to make one that was colorful and festive.  I chose a nice piece of halibut and built from there.  When selecting seafood for ceviche, choose the freshest possible and don’t be afraid to ask to smell it before you buy it.  Fresh fish does not smell fishy.

To begin, cut the halibut into small cubes and marinate it in lime juice with Serrano peppers, minced garlic and fresh cilantro for about 4 hours.  In that time the fish will ‘cook’ in the lime juice, where it will become firm and bright white.

When the fish is done, drain and discard the marinade.  Combine it with a variety of diced veggies such as cucumber, tomato, yellow bell pepper, avocado, Serrano peppers, Fresno peppers, red onion, and fresh cilantro.

I also wanted to add shrimp and scallops to our ceviche.  After reading about a dozen articles on shellfish ceviche I went with the majority and quickly blanched the shrimp and scallops for one minute before adding them to the marinade.  If I were getting the shellfish fresh off the shrimp boat I’d skip that step.

Everything is then tossed in a dressing of olive oil, lime juice and lots of fresh cilantro.  Once chilled well, we served the Ceviche in avocado bowls with corn tortilla chips.  This is a perfect summer appetizer.  It’s so refreshing with the crisp veggies, bursts of fresh lime and a wonderful assortment of seafood.  Here’s another dish that lends itself to recipe creativity by simply changing up the ingredients or dressing.  Enjoy!

Print

Ceviche {with Halibut, Scallops & Shrimp}

Prep Time 4 hours hours 30 minutes minutes

Total Time 4 hours hours 30 minutes minutes

Servings 4 -6

Author Libby with Lemony Thyme

Ingredients

• 1 4- ounce halibut filet
• 4 large sea scallops
• 6 ounces medium raw shrimp peeled and deveined
• 6 – 7 limes
• 1 tsp. minced garlic
• 1 Serrano pepper very thinly sliced
• 1/2 cup plus 2 Tbl. chopped fresh cilantro
• 1/4 cup diced cucumber
• 1/4 cup diced Roma tomato
• 1/4 cup diced yellow bell pepper
• 1/4 cup diced red onion
• 1 Fresno pepper thinly sliced
• 1/4 cup olive oil
• 2 avocados
• corn tortilla chips to serve

Instructions

• Cut halibut into 1/2-inch cubes. Place in non-reactive bowl (stainless steel or glass) with 1 tsp. minced garlic, 8-10 slices Serrano pepper, 2 Tbl. fresh chopped cilantro and enough fresh lime juice to cover fish completely (about 4 limes). Cover with plastic wrap and marinate in refrigerator for 4 hours. Drain and discard marinade.
• Meanwhile, bring a pan of water to boil and blanch shrimp and scallops for one minute. Drain and rinse under cool water. Cut each shrimp into 2-3 pieces and dice scallops.
• Combine cold cooked halibut with shrimp, scallops, diced veggies and 1/2 cup fresh chopped cilantro. In a small bowl whisk together 1/4 cup olive oil with 4 Tbl. fresh lime juice (about 2 limes). Pour onto ceviche and toss to combine. Chill well, about 30 minutes.
• To serve, cut avocados in half, discard pits. Scoop out some of the flesh, dice and add to ceviche. Fill avocado bowls with ceviche and serve with corn tortilla chips.

The post Ceviche {with Halibut, Scallops & Shrimp} appeared first on Lemony Thyme.

Seafood Lasagna {with Jalapeño Alfredo Sauce}.

Indulgent.  I know.  I make no excuses and take full responsibility for my actions.

Here’s how it happened.  We are desperately trying to work down the chaos in our pantry and uncover the mysteries in our freezer.  Our goal, by the time the Farmers Market opens this spring, we’ll have a clean canvas for recipe creation.

On Friday one of my coworkers asked me if I could share a lasagna recipe.  I said give me a pen and I’ll write it down.  Lasagna is one of the first ‘real’ recipes I learned how to make and the method is second nature to me.  Classic Lasagna.  Having said that, my brother might recall the first time I presented Lasagna to my family.  Ha! Years later I learned it made quite an impression (granted I was 20 at the time, living in a shoe-box apartment, possessing very little cooking experience).  It seems my idea to add sausage was just fine.  It was using those little breakfast sausage links that did not quite qualify as authentic Italian :)

I think my lasagna making skills have evolved over the years.  I’ve even branched out and created recipes like Butternut Squash, Spinach & Caramelized Onion Lasagna, Farmers Market Roasted Veggie Lasagna, and this Seafood Lasagna {with Jalapeño Alfredo Sauce}. 

For this recipe I made a Traditional Alfredo Sauce with one exception….I added fine diced jalapeño.  I’m not sure I’ll make Alfredo any other way again.

This Seafood Lasagna is rich.  A little goes a long way.   The addition of jalapeño to the sauce brings wonderful flavor with just a hint of heat.  Really delicious.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

Print

Seafood Lasagna {with Jalapeño Alfredo Sauce}

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the jalapeno Alfredo sauce…

• 2 jalapenos fine diced
• 4 Tbl. butter
• 2 cups heavy cream
• 1 1/2 cups grated Parmesan cheese
• 1/2 tsp. freshly grated black pepper
• 1/2 tsp. garlic powder
• salt to taste

For the lasagna…

• 6 dried lasagna noodles prepared according to package instructions
• 8- ounces ricotta cheese
• 1 egg
• 1/2 cup grated Parmesan cheese
• 1 tsp. Mrs. Dash garlic & herb seasoning
• 1 Tbl. butter
• 12 medium shrimp peeled & deveined, cut in half
• 4 ounces crab meat
• 4 ounces scallops diced
• 2 cups shredded mozzarella cheese
• 1 cup shredded Parmesan cheese
• 2-3 scallions thinly sliced

Instructions

For the Alfredo sauce…

• Melt butter in a saucepan, sauté fine diced jalapeno for 2-3 minutes. Add in heavy cream and bring to a boil. Remove from heat; stir in Parmesan cheese, black pepper and garlic powder. Whisk to combine. Season with salt to taste. Reserve.

For the lasagna…

• Prepare the noodles according to package instructions. Rinse under cool water; reserve.
• In a small bowl whisk together ricotta cheese, egg, 1/2 cup Parmesan cheese, Mrs. Dash seasoning; reserve.
• In a large skillet melt butter. Saute shrimp, scallops and crab meat for 3-4 minutes until opaque and cooked through; reserve.
• Preheat oven to 350 degrees.

To assemble…

• In a 2 quart casserole dish, spoon in about 1/2 cup Alfredo sauce. Layer with 2 lasagna noodles, trimmed to fit dish. Spoon on about 1/3 of ricotta mixture and smooth over noodles. Sprinkle with about 1/3 of seafood mixture and 1/3 sliced scallions. Sprinkle with a good handful of grated mozzarella and parmesan cheese. Repeat 2 more times beginning with Alfredo sauce and finishing with grated cheeses.
• Bake for 30 minutes until top is golden brown and bubbly. Allow to rest 10 minutes before serving.

The post Seafood Lasagna {with Jalapeño Alfredo Sauce} appeared first on Lemony Thyme.

Margarita Ceviche

My mom gave me a unique cookbook several years ago called Surreal Gourmet Bites.  It changed my life or at least the way I viewed food.  Thank you Surreal Gourmet (Bob Blumer) for inspiring me to eat with my eyes first and thanks mom for always choosing gifts for life.

~ Margarita Ceviche ~

6 nice looking limes
3 large sea scallops
1 Tbl. olive oil
1 Tbl. fresh squeezed orange juice
1 Tbl. tequila
1 Roma tomato, diced into tiny cubes
1/2 avocado, diced into tiny cubes
1/4 cup stemmed fresh cilantro, finely chopped
2 Tbl. finely diced red onion
1 small jalapeno, finely diced
salt
2 Tbl. kosher salt

Slice the top third off each lime.  Use a reamer to juice them, reserving the juice.  Trim the membrane from the 6 lime shells.  Freeze for 1 hour.

Dice scallops into 1/4-inch cubes.  Transfer to small bowl and add 1/2 cup lime juice; toss thoroughly.  Refrigerate for 30 minutes.  Strain off lime juice; reserve scallops.

In a small bowl, whisk olive oil, 1 Tbl. lime juice, orange juice and tequila.  Add scallops, tomato, avocado, cilantro, onion and jalapeno.  Toss thoroughly; season with salt to taste.

Wet edges of frozen lime shells with water.  Dip in kosher salt.  Fill with ceviche and serve.

The post Margarita Ceviche {National Margarita Day} appeared first on Lemony Thyme.

Coquilles Saint-Jacques.

It’s a bit tricky to describe how incredibly rich and utterly amazing this dish is.  But I must try.  It’s an absolute favorite of ours, reserved for very special occasions.  Or when we think we deserve it :)

To begin, chopped fresh mushrooms are sautéed in butter with shallot and fresh parsley until the mushrooms have darkened and are soft.  Then beautiful sea scallops are added along with dry white wine, a pinch of cayenne pepper and red pepper flakes. The scallops are gently simmered for just a few minutes.  The wonderful liquid that forms is drained and reserved to be added back into the final sauce.

Ahhh the sauce.  Not for the faint of heart.  Did I mention how rich this dish is?

The mushrooms and scallops are removed from the pan and plated on buttered scallop shells.  “Coquille” after all is the French word for shell.  I happen to own scallop shells thanks to my Mom, the gadget guru, who knew I should have them for just such a dish (I also have Escargot shells, pans, and tongs….we’ll save them for another thyme).

More butter is added to the sauté pan with flour to make a roux.  The reserved liquid is whisked in along with cream, then the sauce is cooked gently until it thickens.  Two egg yolks are then tempered with a bit of sauce before being added back into the saucepan.  In just minutes you have the most glorious sauce, ready to top the layered mushrooms and scallops.

Sauce is spooned over each scallop, then sprinkled with freshly grated Parmesan cheese before going under the broiler.  At this point in the process I’m so giddy about what’s coming my way I can barely stand it.

I should mention that this is the first ‘gourmet’ recipe I ever made. One day, way back when, I turned to my beloved Fanny Farmer paperback cookbook and stumbled upon Coquilles Saint-Jacques.  It sounded suitably decadent without being overly complicated.  Perfect.

Not only did I live in an apartment with a pint sized kitchen, the only scallops I knew and probably could afford were bay scallops.  Much smaller in size but quite delicious.  I’ve since moved into a bigger house, with a larger kitchen, and have upgraded my scallops to these gorgeous Sea Scallops.  No matter where you are in your culinary life, Coquilles Saint-Jacques is a wonderful dish to add to your repertoire.

Print

Coquilles Saint-Jacques

Servings 4

Author Fanny Farmer, lightly adapted

Ingredients

• 4 large sea scallops or 1 lb. bay scallops
• 4 Tbl. butter divided
• 1 shallot fine diced
• 2 Tbl. minced parsley
• 1/4 lb. mushrooms chopped
• 1/2 cup dry white wine
• pinch cayenne pepper
• pinch red pepper flakes
• 2 Tbl. flour
• 1/2 cup heavy cream
• 2 egg yolks beaten
• 1/4 cup freshly grated Parmesan cheese
• sea salt & freshly cracked pepper

Instructions

• Melt 2 Tbl. butter in sauté pan over medium-low, add mushrooms, shallot, and fresh parsley and sauté until the mushrooms have darkened and are soft. Add sea scallops, dry white wine, a pinch of cayenne pepper and red pepper flakes. Cook for 2 minutes, turn over scallops and cook an additional minute. Drain mushrooms and scallops, reserving cooking liquid.
• Layer mushrooms then scallops on buttered scallop shells. Place on baking sheet.
• Melt 2 Tbl. butter in the sauté pan over medium heat; add flour and whisk for 2 minutes. Whisk in the reserved cooking liquid and cream, then cook gently until sauce thickens.
• Add 2 Tbl. sauce to beaten egg yolks, then add back into saucepan. Whisk for 2-3 minutes until sauce is smooth and thick. Spoon 1-2 tablespoons of sauce over each scallop, then sprinkle with Parmesan cheese.
• Put under the broiler just long enough to brown the cheese.

The post Coquilles Saint-Jacques appeared first on Lemony Thyme.

Just a little appeteaser…

Start with beautiful sea scallops, rinse and pat dry.  For these I lightly rolled the edges of the scallops in some sea salt and freshly cracked pepper.  Set aside while you make pesto. 

The fun thing about pesto is using the basic basil pesto recipe as a guide (garlic, pine nuts, Parmesan cheese, fresh basil, olive oil and s&p) you can interchange the ingredients to create your own favorite.  I had macadamia nuts on hand and a big bunch of fresh cilantro so I replaced the pine nuts and basil.

This was a delicious start to a wonderful evening.  Sea Scallops…how I adore you.

Print

Seared Scallops with Macadamia Cilantro Pesto

Course Appetizer

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 2

Author Libby with Lemony Thyme

Ingredients

• 6 large sea scallops
• sea salt
• freshly cracked pepper
• 1 Tbl. canola oil
• 1 garlic clove
• 1/4 cup macadamia nuts
• 2 Tbl. fresh grated Parmesan cheese
• 1 cup fresh cilantro leaves & fine stems
• 2-3 Tbl. olive oil
• sea salt & freshly cracked pepper

Instructions

• Rinse scallops and pat dry. Roll edges in sea salt and cracked black pepper. Set aside.
• Add garlic, macadamia nuts, Parmesan cheese, and cilantro to a small food processor. Pulse a few times to chop nuts. With processor running, slowly drizzle in the olive oil until mixture comes together. Season with salt & pepper to taste.
• Preheat oven to broil.
• Add a little canola oil to an oven proof skillet (to get the nice brown sear do not use non-stick skillet). Heat pan on stove-top to med-high (you should see the oil start to shimmer in the pan). Place the dry scallops face down in pan and do not touch them for 2 minutes (while it’s tempting…resist). At the two minute mark you can peak to see that they have browned.
• Turn over scallops, then top with 1 Tbl. of pesto mixture.
• Move pan to oven and broil for another minute or so until tops are golden brown.

The post Seared Scallops with Macadamia Cilantro Pesto appeared first on Lemony Thyme.

Without a doubt scallops are my most favorite shellfish, especially big sweet sea scallops.  If they didn’t cost quite so much I believe I could eat them every day. 

There are so many ways to serve scallops but wrapped in bacon is a classic that will never go out of style.

I adore scallops so much that I made a recipe roundup dedicated to this treasure of the sea. Check out our favorite scallop recipes here.

To make these gorgeous bacon wrapped creatures I started the bacon in the oven.  About 10 minutes at 350 until lightly browned. 

Rinse the scallops and pat dry, then season edges with favorite spices….we used cayenne pepper & brown sugar this time. 

Wrap each scallop with a piece of bacon and add to a metal skewer. 

Season tops and bottoms of scallops with salt & pepper and grill over medium heat (oil grill grates to avoid sticking) for about 2-3 minutes per side. 

Delicious, sweet, juicy goodness wrapped in love.

Don’t forget to follow us @LemonyThyme on Instagram, TikTok and Facebook!

All my best,
xo Libby

Print

Scallops Wrapped in Bacon

Delicious, sweet, juicy goodness wrapped in love.

Author Libby with Lemony Thyme

Ingredients

• 4 large Sea Scallops
• 4 slices bacon
• 1/4 tsp. cayenne pepper
• 1 tsp. brown sugar
• salt & pepper

Instructions

• Preheat oven to 350.
• Start the bacon in the oven, about 10 minutes until lightly browned.
• Preheat grill or grill pan to medium heat.
• Rinse the scallops and pat dry.
• Season edges with cayenne and brown sugar.
• Wrap each scallop with a piece of bacon and add to a metal skewer.
• Season tops and bottoms of scallops with salt & pepper
• Grill over medium heat (oil grill grates to avoid sticking) for about 2-3 minutes per side.

The post Succulent Scallops Wrapped in Bacon appeared first on Lemony Thyme.