ONE SKILLET MEALS

Seared scallops with pea pesto

Seared scallops with pea pesto

An elegant meal that is simple to prepare. The pea pesto can easily be made in advance and reheated in a skillet, while the seared scallops are the star of this plate for sure. Dry pack scallops should be as purchased as fresh as possible, and prepared the same day.

SERVINGS: 4

INGREDIENTS:

10 ounce bag of frozen peas, defrosted

1 clove garlic, peeled

4 stalks fresh basil, chopped

2 tablespoon fresh lemon juice

1 cup extra virgin olive oil

1 cup grated Parmesan cheese

salt and pepper

1 tablespoon butter

1 tablespoon extra virgin olive oil

12 large sea scallops

METHOD:

·         Place peas, garlic, basil, and lemon juice in the bowl of a Bullet mixer.

·         Process until well combined. Pour in olive oil and mix until smooth.

·         Transfer mixture to a medium bowl, then add cheese, salt, and pepper.

·         Remove tendon from scallops by peeling it away and discarding.

·         Season scallops with salt and pepper.

·         Heat a large cast iron skillet over medium high heat.

·         Add butter and olive oil.

·         When pan is almost smoking, add scallops, leaving space between each one.

·         Sear for 1 to 2 minutes on each side or until lightly browned.

·         Do not overcook.

·         Transfer to a plate and let rest for 2 to 3 minutes.

·         Spread a spoonful of pesto on each plate and place three scallops on pesto.

Grilled asparagus with blistered tomatoes

Chicken Piccata

Chicken Piccata

Impress your guests with this classic Italian American dish that is both savory and a little tart from the sauce of fresh squeezed lemon, finished with white wine, butter, and capers. When you want a delicious, economical, simple dinner that takes merely minutes, you can't beat it. While it is often served over buttered pasta, try serving it with steamed spinach, quinoa, or rice.

SERVINGS: 2 - 4

INGREDIENTS:

2 tablespoons olive oil

2 tablespoons unsalted butter

4 chicken breasts pounded thin

1 tablespoon fresh garlic, minced (about 3 cloves)

1 cup white wine

½ cup chicken stock

1 lemon juiced

2 teaspoons honey

2 tablespoons capers

2 tablespoons unsalted butter

salt and pepper

½ bunch parsley, chopped

METHOD:

Pound the chicken thin by placing between two sheets of film wrap, then pounding with a clean cast iron skillet until each breast is uniform in thickness, about ½ inch in thickness.

Heat the oil and butter in a large skillet over medium heat.

Add 2 chicken breasts to the pan and sear until golden brown, about six minutes per side, then remove from skillet.

Add the remaining 2 chicken breasts, sear about six minutes per side, then remove from skillet.

Add garlic and sauté about 1 minute.

Deglaze the pan by adding wine and scraping bottom of skillet.

Add chicken stock, lemon juice, sliced lemons, honey, and capers, then cook over high heat until liquid is reduced by half, about 3 minutes.

Stir in butter.

Return chicken to the pan and coat with sauce.

Plate chicken, drizzle sauce over chicken and top with chopped parsley.