Bacon, Holiday, Seafood

Baked Scallop Gratin

I hope everyone had a wonderful holiday.  In my family we always do seafood on Christmas Eve.  We are Italian and it’s been a tradition for as long as I can remember.  I made this scallop dish and it was a hit and super delicious and rather simple.

Scallops are one food item I have gotten a lot of questions about.  People are worried about overcooking the scallops.  That’s a common thing actually.  If you are searing them, it’s a hot pan for 2-3 minutes on each side.  You want the inside glistening when you cut into it.  For these they are baked an take a little longer.  There is so many different ways to use scallops.  Check my recipes for seafood and you’ll find the scallop tacos.  They are to die for as well.

For now, check out this upscale simple recipe!

Baked Scallop Gratin

Ingredients:
4 oz prosciutto or par-cooked bacon, minced or rough chopped
1/4 cup white wine
1 1/2- 2lbs bay scallops, rinsed, dried and mussel removed

Topping:
1 stick butter, soften
¾ cup plan panko breadcrumbs
3 T fresh lemon juice
3 garlic cloves, minced or grated
3 T olive oil
2 medium shallots, small diced
¼ cup parsley, chopped
2 t garlic powder
2 t onion powder
2 t kosher salt
1 t pepper

Directions: Heat oven 425°.  In a medium baking dish add the wine and top with the scallops.  In a medium bowl add all ingredients for the topping and mix well till incorporated.  I used a fork to mash the butter and get everything fully mixed. Add mixture evenly on top of the scallops. Sprinkle with prosciutto or bacon.  Bake in oven 12-16 minutes.  Serve hot. Feel free to serve with bread for dipping in butter mixture.

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#Recipes

Pulled Pork Nachos

I love to create new dishes with left overs.  I don’t mind using my left overs if I can repurpose them into a new dish.  That is what I did here.  I made nacho with left over pulled pork.  It’s great to keep some left overs in your freezer for a quick meal during the week. I’m a huge nacho fan. I can eat them all different ways and all the time.  These are made to be slightly, (I said slightly) healthier.  I used a lot less cheese than normal but they still came out amazing.

I baked these nachos in the oven but you can also do in the microwave! Take a look at this recipe that is sure to please anyone.

Pulled Pork Nachos

Ingredients:
8-10 oz tortilla chips
10-12 oz cooked pulled pork, heated
2 jalapeños, diced (seeds removed)
1 small onion, diced or thinly sliced
8 oz shredded cheese, (I used Colby Jack)
½ cup sour cream
¼ cup bbq sauce
1 t onion powder
1 t garlic powder

Directions: Preheat oven to 350°.  In a small bowl mix together the sour cream and bbq sauce and onion and garlic powder.  Set aside.  Lay out the tortillas on a baking sheet.  Spread the warm pulled pork over the top of the tortillas evenly, top with jalapeño, onion and cheese.  Bake in oven till cheese melts and nachos are warm about 10-12 minutes.  Serve with immediately with sour cream bbq sauce.

Notes: Feel free to use more cheese. I prefer my nachos covered in cheese, however I was trying to be slightly healthier and reduced the cheese.  You can add more toppings or change up the toppings.  It’s best to heat the pulled pork ahead of time so you don’t overcook in the oven so it dries out.

Bacon, Pork

Bacon Wrapped Dijon Pork Tenderloin

You have to make this awesome bacon wrapped Dijon pork tenderloin.  I like to experiment a lot with pork tenderloin.  They are so easy to make and you can do so many different things.  You can stuff it, wrap it, grill it, roast it and the list goes on and on.

I decided to wrap it with bacon for this recipe.  Bacon is one of the best foods around if you ask me.  I know it’s not healthy but it is delicious.  Everything in moderation right?  Give this dish a try.  It’s delicious.  I can’t wait to make again.  Also, if you’d rather omit the bacon, feel free just add the glaze on the pork and bake in the oven, no need to brown in the sauté pan. It still comes out with an amazing flavor.

Bacon Wrapped Dijon Pork Tenderloin

Ingredients:
1 pork tenderloin, 1-3lbs
8-10 bacon slices (good quality)

Glaze:
2 ½ T light brown sugar
2 T Dijon mustard
½ T soy sauce, low sodium
½ T olive oil
2 t onion powder
2 t garlic powder
2 t paprika
2 t chili powder
Sprinkle: salt and pepper

Directions: Preheat oven to 350°.  In a bowl whisk together all ingredients for the glaze.  Set aside.  Open tenderloin and pat dry with paper towel.  Lay out bacon on large surface close together.  Add the tenderloin on top of bacon over to one side.  Brush the glaze all over the pork.  Tightly roll the tenderloin making sure the bacon is staying in place.  Feel free to use toothpicks to keep the bacon on the pork.

Heat a large sauté pan on high heat.  Once the pan is hot, brown the pork tenderloin on all sides 4-5 minutes.  This will help cook the bacon slightly prior to putting in the oven.  Add the meat to a baking dish and cook in the oven 35-45 minutes depending on the size of the pork tenderloin.  Cook till internal temperature is 160°-165°.  Remove from the oven and tent with foil and let rest 7-10 minutes.

Carefully cut the pork and serve with your favorite sides.  Then enjoy!!

 

 

Salad, Sides

Black Bean & Corn Salad

Tonight I made a black bean corn salad to go with my main entree.  While trying to be healthy I really try and make other sides that aren’t just your typically potato or rice sides.

That’s what I did here tonight.  It’s pretty basic but you can definitely add other flavors.  I used what I had on hand.

Black Bean & Corn Salad

15 oz black beans, (rinsed) (I used no salt)
1 cup frozen corn
1 T lime juice
1 T olive oil
3 T cilantro, chopped
1 small jalapeño, diced (remove seeds for less spice)
3 T red onion, chopped
2 t garlic powder
2 t onion powder
1 t chili powder
salt & pepper, to taste

Directions:  Add all ingredients to a bowl and mix well.  Chill in refrigerator for at least 30 minutes.
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