Boil water for spaghetti
De-shell srimp and boil shells in water to make stock
Sautee shrimp and set side
Jarred marinara sauce with additional garlic, shrimp stock, parsley olive oil and red chili flakes, let simmer will pasta is done
When spaghetti is ready, sear the scallops
Combine sauce and pasta, adding more shrimp stock to loosen sauce. Top with shrimp and scallops. Garnish with parsley and parmesan
Tonight we have our siblings over to celebrate B’s birthday.
MENU:
Crab stack salad with mango and avocado
Seared scallops
Pan-seared salmon with pomegranate balsamic glaze
Sprinkles cupcakes! – Red Velvet, Black and White, Carrot, Banana
CRAB STACK – Inspired by a dish prepared by two local restaurants. I was looking for something that was both tasty and pretty to look at. The prep is easy and can be done well in advanced (except for the avocado).
Crab Salad – Lump Crab, Mayo, Rice Wine Vinegar, Dijon Mustard, Lemon Zest, Pepper
Mango Salsa – Mango, Lime, Red onion (sparing amount), Red pepper, Jalapeno, Cilantro
Avocado Salad – Avocado, Lime
Garnish – Greens
Next time would add: Diced cucumber, serve with something crunchy
Bottom layer: Avocado
Second layer: Crab
Third layer: Cucumber
Fourth layer: Mango
Garnish
SEARED SCALLOP with Cilantro Pesto
Pesto: Cilantro, Salt, Pepper, Lemon, Olive oil
Process cilantro in food processor with salt, pepper, lemon juice. Slowly add olive oil. Add more lemon juice to taste.
Scallop Prep: 1 quart cold water, juice of 1 lemon, 1/2 tsp salt – Soak in 30 minutes. Then dry scallops between 2 cookie sheets lined with towels
Scallop Searing: Heat cast iron skillet to high with olive oil. Cook scallops for about 2 minutes. Turn over when browned. Add about 1T butter to pan, spoon over scallops. Cook for another 1-2 minutes. Drizzle w/ pesto sauce
PAN-SEARED SALMON with Pomegranate Balsamic Glaze
Glaze: 3T pomegranate juice, 3T light brown sugar, 2T balsamic vinegar, 1T mustard, 1t cornstarch, pinch cayenne
Boil for 1 minute. Keep warm
Salmon: 4 Salmon Steaks, 1t brown sugar, 1/2t kosher salt, 1/4 cornstarch
Season salmon w/ salt and pepper.
Rub salt/sugar/cornstarch mix onto salmon
Brown in pan at medium-high heat until well browned (about 1 minute).
Flip salmon over and transfer to 300 degree oven until done
Nesting On A Hill 