#Recipes, Holiday, Lent, Meatless, Seafood

Scallops on the Half Shell

Happy Holidays Everyone! Another successful Christmas passed and now looking forward to 2019. Coming from an Italian family we’ve always celebrated the “Feast of Seven Fishes,” on Christmas Eve. We do more shrimp and scallops vs some of the more traditional fishes that may be used. I’ve been doing different scallop recipes over the last few years and this year has been my favorite.

These scallops on the half shell are simple and can be done ahead of time which makes entertaining a breeze. This is my first time using the baking shells. It gives it a cool look and definitely makes serving easy. You should be able to find the baking shells from any online retailer. Make sure that they are shells that are used for baking, not just decorative shells.

Scallops on Half Shell

Ingredients:
1lb large seas scallops, rinsed and dry
1 ½ cups Italian panko bread crumbs
1 lemon, juiced (extra for drizzle)
2 t lemon zest
3 T dry white wine
3 T quality olive oil
2 garlic cloves, minced
1 shallot, minced
2 t parsley
2 t oregano
2 t garlic powder
½ t salt
½ t pepper

Extras:
4-6 baking shells

Directions: Preheat oven to 375°. Lay out scallops on paper towels and sprinkle with salt. Let sit 15 minutes to remove any excess liquid and then pat dry.

In a sauté pan add a drizzle of olive oil and sauté the garlic and shallot until tender. In a medium bowl mix together the panko bread crumbs, seasoning, garlic and shallot, olive oil, white wine, lemon juice and zest and mix well. The mixture should be wet. If not, you can add a little more oil.

Add 2-3 scallops to each shell depending on size of scallops. I used 3 per shell. You want the scallops tight together. Top the scallops with panko mixture. Bake in oven for 20 minutes until fully cooked. Drizzle with lemon and serve immediately. These are great for a crowd and easy to get ready ahead of time and then just bake when needed. The shells make it very easy for serving.

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Lent, Meatless, Veggies

Eggplant Parmesan Sliders

This is a perfect dish fot lent! The first time I made this dish I was so surprised how delicious it was I had to make again. It may be a little more time consuming but you will not regret it one bit.

I’m a complete meat eater. Unfortunately, I’m not any where a vegetarian or do I claim to be. I do like to however incorporate some meatless dishes into my week of food planning. If you are vegetarian and want a fun take on a “slider” give it a try or even if your a carnivore like me and want a meatless dish take a peek. It’s sure to be a crowd pleaser and a recipe you’ll be coming back to in the future.

Eggplant Parmesan Sliders

For the Eggplant:
1-Medium Size Eggplants, sliced ½ inch thick, peeled
2- Large Eggs
1 ½ C- Italian breadcrumbs
½ C- Parmesan or Romano Cheese, finely grated
½ T- Italian Seasoning
½ T- Garlic Powder
½ T- Onion Powder
Sprinkle: Salt (Extra to draw out moisture of eggplant)
Sprinkle: Pepper

Slider:
10-12-Slider Buns
1C- Marinara Sauce (Homemade or store bought)
10-12 slices of fresh mozzarella (I buy the one pre-sliced)

Directions: Remove moisture from eggplant by adding sliced eggplant to a strainer. Generously sprinkle salt over the eggplant. Leave for 30-60 minutes. After, rinse the eggplant with cold water and lay out on a paper towel to dry. In a bowl mix together bread crumbs, cheese, and spices. In a separate bowl add eggs and whisk with a splash of water. Preheat Oven to 375° Degrees. Spray baking sheet with olive oil cooking spray. Set up a breading station. First dip eggplant in the egg wash, then in the breadcrumbs to coat, place on the baking sheet. Repeat for remaining eggplant. Bake in oven for 10-12 minutes until bottom is slightly golden brown, flip over for another 10-12 minutes until the other side is golden brown in color. The eggplant should still be slightly firm and not mushy.

Assembling Sliders: Add marinara sauce to bottom bun, place an eggplant slice on bottom bun and top with a slice of fresh mozzarella and finish with a dollop of marinara sauce. Repeat with remaining eggplant.

Notes: You may need a less or more breadcrumbs. It all depends. I always seems to need a little more. It varies depending on the eggplant slices.wp-image-2099971444