Tag Archive: Munchies Mind


I was talking to my nutrition coach earlier this week and she suggested I find ways to add more veggies to my meals. Great idea, except I’m not really excited about eating veggies. I’ve eaten quite a few salads lately but I’m a little tired of lettuce, so here we are.

I’m not sure how I came across this recipe. I must have been looking at another recipe on the site, because I wouldn’t have gone looking for a sweet potato recipe!

Sweet potatoes are OK. I know they pack a huge nutrition wallop, so I try to eat them more than just at Thanksgiving when I can smother them with marshmallows.

Sweet Potato Pear SoupI do like pears, and there are very few ingredients in this recipe so I thought I would check it out. Turns out this is a lovely soup!

I really enjoyed the pear fragrance while it was cooking. I probably would have enjoyed it more if I didn’t have a pot of spicy chili on the burner next to it.

The flavor of the soup is somewhat subtle. Neither the sweet potato nor the pear dominate – they blend nicely. Mine was fairly creamy even before I added the yogurt, so you could leave that out if you don’t like dairy or don’t have any on hand.

As for spices, the recipe suggests seasoning the soup with pepper and that’s probably delicious. For me, pears are a natural to hold the warm spices – cardamom, ginger, nutmeg, cinnamon, allspice. Any of those would probably be really good! I have several containers of cardamom, so I used that plus a touch of nutmeg.

I’m excited to add this to my menus this week! I think it’ll make a good lunch paired with sliced turkey or some quinoa, and would even be a nice afternoon snack. I separated the soup into two containers and will freeze one of them (I only added the yogurt to 1 container so I could freeze the other).

Look at me, eating my sweet potatoes. My nutrition coach will be proud!

 

Sweet Potato and Pear Soup

Slightly Adapted From Orgasmic Chef

Stuff you need:

1 Tablespoons butter

1 onion, chopped

1 pound sweet potatoes, peeled and roughly chopped

2 pears, peeled and chopped [I used large pears]

3-4 cups of chicken or vegetable broth [I used chicken]

1 teaspoon cardamom [Any of the “warm” spices would be good. Use your favorites!]

1/8 teaspoon nutmeg [optional]

¼ cup Greek yogurt [optional]

Croutons, dollop of yogurt or roasted sweet potato chunks for garnish

 

Now what?

Place a large pot over medium heat and add the butter. When the butter has melted add the onion and a sprinkling of salt and cook for 3-4 minutes until the onion has softened. Stir often and try to sweat the onions, not brown them.

Add the sweet potato chunks and sauté in the onions for 2-3 minutes. Add the pears and sauté for another 2 minutes.

Add the stock to the pot and simmer for 20-30 minutes until the sweet potatoes and pears are soft.

Use a stick blender until the soup is smooth and then test for seasoning. [If you don’t have a stick blender you can put this in a blender in batches. But be careful – use small batches because the lid won’t stay on with the hot liquid!]

Add the cardamon and nutmeg, reheat almost to boiling and stir in the yogurt.

Garnish with the croutons, yogurt or chunks of roasted sweet potato.

NOTE:

This soup freezes well but freeze before adding the yogurt.

Well, fall finally showed up in Kansas City and with it, all the excitement about pumpkin. And while I’m not a pumpkin fan, I adore the warm spices that are associated with pumpkin – cinnamon, nutmeg, ginger, cloves!

One of the pumpkin-obsessed people in my life is a co-worker with an October birthday. Shortly after I discovered he loves pumpkin, I told him I’d make him a pumpkin cheesecake. I don’t care for it, but I hear it’s killer and he believed me. 😉  So October rolled around and as promised, this appeared at the office. Fortunately, it lived up to my bragging and he was happy. He kindly shared it with the team, then took the rest home for himself.

Pumpkin CheesecakeMy biggest tip: Be sure to wrap your pan in foil. I did, but because I don’t follow my own directions (big surprise, huh?) I used too much butter and my pan leaked. A lot. Up and over the foil, onto the bottom of the oven. Burned butter isn’t the best smell, but even worse is the sound of all the smoke detectors on our main floor going off. My son had to take the dogs outside because the noise was piercing!

If you love pumpkin pie – or pumpkin anything, really – and cheesecake, you have to give this a try. I’m told you’ll love it!

If you need a good cheesecake book, I highly recommend The Joy of Cheesecake by Dana Bovbjerg & Jeremy Iggers. It was my go-to cheesecake book when I was baking at the restaurants and it’s still my go-to cheesecake book.

Pumpkin Cheesecake

Slightly adapted from The Joy of Cheesecake (Bovbjerg & Iggers)

Stuff you need:

Crust

1 ½ cups graham crackers or gingersnap crumbs

4-5 Tablespoons butter, melted [4 Tbs if you’re using gingersnaps, 5 if using graham crackers]

¼ cup granulated sugar

Cheesecake

2 ½ pounds cream cheese

1 cup granulated sugar

4 whole large eggs, lightly beaten

3 egg yolks, lightly beaten [in addition to the 4 whole eggs]

3 Tablespoons all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon ground cloves

1 teaspoon ground ginger

1 teaspoon cardamom [optional]

1 cup heavy cream

1 Tablespoon vanilla extract

1 can (16 oz) mashed pumpkin [not pumpkin pie mix]

Topping

2 Tablespoons pure maple syrup

½ cup toasted chopped pecans

 

Now what?

Preheat oven to 425 degrees.

Prepare a 10” springform pan by setting it on a large piece of foil and wrapping the foil up the sides. [If your cheesecake leaks like mine did, it’ll help keep your oven clean. Or not as messy.]

For the crust:

Mix all ingredients and press into bottom of 10” springform pan. Press crumb mixture to even thickness. Set aside.

For the cheesecake:

In large mixing bowl, beat cream cheese and sugar until smooth.

Add the eggs and mix, then add the egg yolks and mix just until combined.

Add the flour and spices.

Using a low setting, beat in the cream and vanilla then add the mashed pumpkin. Beat at medium speed until just mixed thoroughly. Your bowl will be full and the batter will be fairly thin.

Pour the mixture into the prepared crust and bake for 15 minutes.

Reduce the oven temperature to 275 degrees and bake for an additional hour. The cheesecake should be mostly set but a little jiggly in the center.

Turn off the heat. Remove the cheesecake from the oven and run a wet knife around the edge of the pan to loosen the cake. Return the cheesecake to the oven for a couple hours to cool.

Before serving, warm the maple syrup and brush on the cheesecake. Drop the nuts into the syrup.

Serve the cheesecake warm or chilled, with whipped cream – just like you would pumpkin pie!

 

Easy Shrimp & Pasta

Lesson learned: Don’t try to watch Da Hawks during the playoffs and work on blog posts at the same time! I shut down all my web pages by accident and lost my nearly-completed blog post. Boo for not writing my post in Word and copying it into the blog. So…Second time’s the charm, and here’s my abbreviated post. (Apparently I didn’t learn the whole lesson – I’m still creating this draft in the blog.)

Easy ShrimpI saw this recipe on someone’s social media and knew I had to try it. I made it for dinner tonight and I’m glad I did. It’s simple and really good!

My apologies to the original chef. I tried to trace it back to the original website (maybe Judy’s Kitchen?) but couldn’t find it. My recipe is adapted from the original.

I used a lemon and Italian seasoning. I also think orange / Cajun seasoning or lime / New Mexico green chile powder would be great combos so next time I will try one of those!

I inadvertently used a salt-free Italian seasoning and didn’t realize it until after we’d eaten. If you’re not salt-free, add a pinch of salt if your seasoning mix doesn’t already include it. My son’s opinion is it needs a bit of heat, so next time I do the Italian version I’ll add a bit of black pepper.

I served the shrimp and butter sauce over spaghetti. The noodles soaked up the butter so we didn’t miss out on any of that flavor! We got two good servings plus leftovers from 1 pound of shrimp. Depending on what else you’re serving, you might get 2-4 portions.

This is easy enough for a weeknight dinner, and really quick if you prep the shrimp ahead of time!

Easy Shrimp & Pasta

Stuff you need:

1 stick butter (8 Tablespoons)

2 teaspoons minced garlic

1 lemon, sliced

1 pound uncooked shrimp, shelled & deveined

2 Tablespoons Italian seasoning blend (found in the spice aisle)

1/2 pound spaghetti noodles, cooked & kept hot

Now what?

Preheat oven to 350.

Line a cookie sheet (with the sides) with foil.

Slice the butter into the pan and sprinkle with garlic. Put in oven for about 3 minutes, until the butter is melted.

Remove pan from oven and lay the lemon slices in the pan. The lemon slices won’t cover the whole pan, and that’s OK.

Layer the shrimp on top and sprinkle with the Italian seasoning.

Bake for 15 minutes.

Remove from oven and serve shrimp and sauce over hot noodles.

 

 

I haven’t posted any sweets recipes lately. What is wrong with me?? Ha! Actually, I’m not baking as much as I used to. Instead, I’m trying new dinner recipes, which has been fun, but I still love my sugar!

Cream Cheese Brownie Cookies

The sugar-free cookie (right) is slightly thicker than the regular version.

I recently made these for a friend’s birthday and they disappeared off the platter in no time. Everyone LOVED them so I have to share!

I made a nearly-sugar-free batch too, and my friend asked if I was sure they were sugar-free. I assured him they were, but don’t mistake them for a “diet” cookie. They are full fat!

The batch I made was “nearly” sugar-free because I used regular peanut butter chips in them. You can make them sugar-free by using nuts instead of chips. It really depends on what you like and how much or little sugar you want.

The original recipe used white chocolate chips in them, but use whichever chips or nuts you prefer. I love nuts in brownies, so I would add walnuts or pecans if I make a batch for me. And peanut butter chips? Always great with chocolate, right?

I noticed the sugar-free batch didn’t spread as much as the regular batch; neither made a flat cookie. Both were chewy fudgy gooey fantastic! How could anything with cream cheese and butter be anything but??

Enough said. Make these and eat the whole batch at once. Why wouldn’t you?  😉

 

Cream Cheese Brownie Cookies

Slightly adapted from Cookies & Cups

 

Stuff you need [Sugar-free option in brackets]:

1 (19.5 ounces) Brownie Mix (for 9×13 pan) [I used a sugar-free mix for an 8×8 pan so I halved the amount of the remaining ingredients.]

4 ounces cream cheese, room temperature [2 ounces cream cheese, room temperature]

1/2 cup butter, room temperature [4 Tablespoons butter, room temperature]

1 egg [1 egg]

2 cups total chocolate, white chocolate or peanut butter chips, chopped walnuts or pecans [1 cup total]

 

Now what?

Preheat oven to 350°

Line baking sheet with parchment paper or baking liner and set aside.

Using electric mixer, beat cream cheese and butter until smooth. Add in egg and continue mixing until incorporated.

Turn mixer to low and add in brownie mix until dough comes together. It will be very thick.

Stir in chips and/or nuts.

Using large cookie scoop, scoop dough onto lined pan and bake for 10-12 minutes until edges are set.

Let cool a couple minutes on the pan and then transfer to wire rack to cool.

Peanut Butter Banana Dog TreatsOne of the girls at work says she wants to come back in her next life as my dogs. I do too! They’re spoiled boys but I can’t help myself. They’re cute and sweet and cuddly and all that good stuff. I love them!!

I threw away Riley’s store-bought dog treats this weekend because they had some nasty ingredients in them. I bought them because both the dogs like them, but they can’t read labels, so it’s my responsibility to do that. I didn’t like what I read, so out went a nearly full bag of treats. Sorry, pups!

With all the warnings about dog treats I’ve been seeing, I decided to make them myself. I’m lazy and didn’t want to bring out the rolling pin / mat (I would have to bend down to get them out of the cabinet) so I searched for the lazy girl’s dog biscuits. Lucky me – I found a recipe, and I even had a banana!

This recipe has 5 ingredients, doesn’t require a rolling pin and cookie cutter, and you control everything that goes into them. No nasty chemicals! If your dog doesn’t do well with wheat, use a substitute flour (see the original recipe). My dogs do fine with wheat, so I used normal, all-purpose flour.

I mixed these in my stand mixer with the paddle, then let them sit for 5 minutes to soften the oats. I scooped them with my cookie scoop and got 14 treats. The dough is a bit sticky so I pretended they were peanut butter cookies for me and dipped a fork in flour to pat them down. I used a bit too much flour but my taste tester ate it anyway. 😉 PB Banana Dog Treats

I baked them on 2 cookie sheets because I wasn’t sure if they’d spread. They didn’t, but I don’t know that I could have gotten them all on the same sheet anyway.

I’ve got to admit they smelled pretty good when they were baking! Now every time I go into the kitchen, I see all these cookies on the cooking rack. I have to remind myself that even though they are peanut butter and banana cookies, they aren’t for me!

Spoil your dogs and make these treats for them. You’ll like how simple they are!

 

Peanut Butter and Banana Dog Treats

Inspired by this recipe from Whole Foods

 

Stuff you need:

1 banana, peeled

1 egg

1 cup flour [I used all-purpose. You could use whole wheat or any other flour.]

2/3 cup rolled oats

3 Tablespoons peanut butter

 

Now what?

Preheat oven to 300 degrees F.

Put the banana into a mixing bowl and whip until it’s fairly smooth.

Add the egg and whip until incorporated.

Drop in the peanut butter 1 Tablespoon at a time.

Mix the flour and rolled oats, and add to the mixture.

When all ingredients are incorporated, set aside for 5 -10 minutes.

Scoop into balls using a cookie scoop or a tablespoon and put on a parchment paper-lined baking sheet. [I used one of those non-stick liners.]

Dip a fork into flour and press down like a peanut butter cookie.

Bake at 300 for 40-45 minutes until dry and golden brown on the bottom, switching the cookie sheets halfway through the time.

Cool completely. Store in an airtight container in the frig. They can be frozen but should be thawed before serving.

 

 

My son’s a fan of those boxed skillet meals. I admit to making them more than I should have when he was younger since they were easy and he ate them up. But now that we’re not on the run all the time, I have a little more time on the weekends to cook.One Pot Andouille Pasta

This recipe appealed to me because we both like andouille sausage and both like pasta, it’s quick, and there was only 1 pot to clean afterwards. Plus all the cheesy goodness you get to put into this didn’t hurt!  😉

If you like spicy food, make it as the recipe says. If you’re feeding children or others who can’t take the heat, use the adjustments in the recipe to tone it down a bit. I wasn’t sure how spicy this would be so I used cheddar instead of pepper jack. Next time I’ll go with the pepper jack cheese. I found some chicken andouille sausage which cut the calories / fat a bit. I wasn’t intentionally trying to be healthier, but it was a nice find.

The recipe was a hit with my son and me! It had great flavor, was cheesy (always a winner in my book!), and filling. It made enough for the two of us plus some leftovers – which I was happy to take to work for lunch.

Quick and easy, you can throw this together on a work night and have a great meal ready in a short time. Give it a try. I think you’ll like it!

One Pot Andouille Sausage Skillet Pasta

From Damn Delicious

Stuff You Need:

1 Tablespoon olive oil

2 cloves garlic, minced

1 onion, diced

1 (12.8-ounce) package smoked andouille sausage, thinly sliced [Milder: Use regular smoked sausage. I used chicken andouille sausage.]

2 cups chicken broth

1 (14.5-ounce) can diced tomatoes [I used petite diced tomatoes because The Pretty One doesn’t like tomato chunks.]

1/2 cup milk

8 ounces elbow pasta

Kosher salt and freshly ground black pepper, to taste

1 cup shredded pepper jack cheese [Milder: use cheddar, colby, monterey jack or a combination]

 

 Now what?

Heat olive oil in a large skillet over medium high heat. Add garlic, onion and sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes.

Stir in chicken broth, tomatoes (undrained), milk and pasta. Season with salt and pepper, to taste.

Bring to a boil. Cover, reduce heat and simmer until pasta is cooked through, about 12-14 minutes.

Remove from heat and top with cheese. Cover until cheese has melted, about 2 minutes.

Serve immediately.

I set out to make vegetable beef soup last week, but in my search through the freezer for ingredients I noticed a package of beef stew meat. Since I’m trying to use up my freezer stash, I decided on beef stew instead of the soup.

Beef StewIf you’ve never made stew before, you’ll be happy to know it’s easy and very forgiving. Use the recipe as a starting point, but add and subtract ingredients to suit yourself. If you like root vegetables, chop and add some more. Mushrooms would probably be good in this as well, if you’re a mushroom person.

I adapted the recipe from a slow-cooker recipe. I’ve never liked slow cooker recipes that require browning the meat first. I’m lazy and don’t like cleaning that extra pan. 🙂 I have a 7 qt. dutch oven I absolutely love. And when I say I LOVE it, I’m not exaggerating. It’s my go-to for soups, chili, pot roasts, etc. I can use it on the stove top or in the oven. Or, as in this case, I can brown the beef on the stove and finish the dish in the oven. No need for the crock pot, and only 1 dish to clean!

If you want to use your slow cooker, please do so. Just follow the first few steps and instead of putting the pot in the oven, transfer the mixture to your slow cooker and turn it on low for 4-6 hours.

So back to this beef stew. I know it’s turkey season, but you only need so many turkey dishes, right? Beef stew makes a great change of flavor from the traditional holiday meals, and with the weather cooling off, it’s a welcome dish. If you have leftovers, they’re great to pack up for lunch at the office.

This stew is rich and flavorful, a nice hearty meal if you serve it with a salad and warm rolls. It was everything I was hoping it would be! Tender beef, tasty carrots, potatoes and celery in a broth that thickens as it cooks. Try this and let me know what you think!

Very Delish Beef Stew

Adapted from Allrecipes.com

Stuff you need: 

1-2 pounds beef stew meat, cut into 1/2 to 1 inch cubes [My package was 1.3#]
1/2 cup all-purpose flour
1/2 teaspoon seasoned salt
1 teaspoon ground black pepper
3-4 Tablespoons cooking oil, separated
1 Tablespoon minced garlic [I used garlic from a jar.]
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
4 cups beef broth
3 potatoes, diced
4 carrots, sliced
3 stalks celery, chopped
1 teaspoon Steak Dust, optional [In the spice aisle]

 

Now what?
If using the oven method, preheat your oven to 350 degrees.

Mix together the flour, seasoned salt and pepper.
Heat 1 T cooking oil in your dutch oven (or skillet if using crock pot method).
Brown the beef in batches. Toss 1/3 of the beef in the flour mixture and put in oil to brown. Do not crowd the meat – brown the meat in batches for best flavor. [When browning meat, leave space between the cubes. Let the meat sit in the oil until it’s browned, then turn the pieces to lightly brown the other side. This is where a lot of the flavor will come from.]
When browned, transfer meat to bowl and set aside and repeat with another 1/3 of the oil and beef until all beef is browned.
Set aside the meat.
Add 1 T oil if needed and drop the garlic and onions in the oil. Let them sizzle about 30 seconds then stir.

[At this point, if you are using your slow cooker transfer the meat, onions and garlic to the slow cooker. Add the remaining ingredients and cook on low for 4-6 hours.]

If continuing to use the dutch oven, stir in 1 cup beef broth. Scrape the bottom of the pan to loosen the pieces. Add the remaining broth, browned beef, and remaining ingredients.

Cover the pan and put it in the oven. Bake for 2 1/2 hours.
Be careful when you take the lid off – steam is HOT!!

Stir and enjoy!

Kiwi Salsa

I made this quite a while back and just realized I didn’t post it. What was I thinking??

Kiwi SalsaTypically I bake something for birthday treats at work but this time I wanted to do something more snacky. It was summer and hot outside, and fruit salsa just sounded refreshing. And it was!

I bought golden kiwi instead of green kiwi, but didn’t realize it until I was peeling them. Did you know there are golden kiwi?? I wondered why they were a different color than I expected, and then I read the package. Golden Kiwi.  Huh. I had no idea they existed! Turns out these were great in the salsa. They had a hint of vanilla flavor, which worked really well with the other ingredients. Whichever you use – green or golden – will be great, so don’t bother looking for the golden kiwi for this recipe.

Pretty, isn’t it? It’s super simple and holds for a couple of days – if you can keep yourself from eating it in one sitting. It’s perfect to serve at a party or to eat all by yourself! I tasted this as I made it, and quickly became addicted. I seriously couldn’t stop eating it! Good thing I was making a quadruple batch, or there wouldn’t have been any to take to work the next day. Kiwi Salsa

As with most recipes, you can easily adjust the heat by adding more jalapeno or leaving some out. I like to have a good amount of heat in a dish that has a sweet ingredient. The two play off each other so well, and the sweetness of the kiwi mellows out the bite of the jalapenos. Be sure to have some chips on hand so you can taste as you go. If you just test from a spoon, you won’t get the salty element from the chips and you won’t have the full effect.

With the hope of spring coming someday, this would be a perfect treat! It’s great by itself with chips, or would also be fabulous over grilled fish, as the original blog author presented it. Give it a try. This might become one of your addictions too!

Kiwi Salsa

Slightly adapted from How Sweet It Is

Stuff you need:
4 kiwi fruit, peeled and chopped
2 Tablespoons finely chopped red onion
1/2 jalapeno, chopped
2 Tablespoons chopped cilantro
1 teaspoon fresh lime juice
pinch of salt
pinch of pepper

Now what?
Mix all ingredients in a bowl. Taste and adjust seasonings to meet your preference.
Note: I put the onion, jalapeno and cilantro in a food processor and chopped them up before mixing with the rest of the ingredients.

Chipotle Cheddar Cheese SpreadLooking for something new to try for Super Bowl Sunday? Here is a wonderfully versatile Cheddar Cheese spread that is awesome as a dip, spread on cocktail rye and broiled, on a burger, or as a grilled cheese sandwich…. This spread/condiment will last in your fridge for a good couple of weeks, so put your creative mind to work!!

You can make this as spicy or mild as you want by adjusting the amount of chipotle pepper and sauce you add. You can also add fresh jalepenos if you really want it “kicky!” (pardon my football pun!)

It’s kind of like a pimiento cheese spread with chipotles instead of pimientos! Very easy to make and you will LOVE it!!

Here’s the recipe!

Kitchen Kween Chipotle Cheddar Cheese Spread

Makes approximately 2 cups of spread

Stuff you need:

2 cups grated sharp cheddar cheese (aged cheddar is great, but pre-shredded store brand is fine, too)
1/2 cup mayonnaise
1 green onion, chopped
3.5 oz can of chipotle peppers in adobo sauce (this is a cute little can!)

Now what?

Put first 3 ingredients in bowl of food processor and process until smooth.
Add canned chipotles and sauce. Process until smooth.
Refrigerate for 2 hours to allow flavors to blend. Serve with tortilla chips or crackers.

Here is how to get the spice level you want:

Mild – 2 chipotles, chopped with a spoonful of sauce from the can
Medium – 4 chipotles, chopped with a few spoonfuls of sauce from the can
Spicy – entire can with all of the sauce from the can
4 alarm – add entire can with all of the sauce, plus one fresh chopped jalapeno.

Put however many chipotles you want in the cheese mixture, give the processor a whirl, AND TASTE.
**Remember, as the flavors blend in the fridge, it will get a bit “warmer” than when you initially taste it, so adjust. You can always add more later if it isn’t spicy enough for you!

Serve with crackers, spread on your burger, broil open face on cocktail rye….. use your imagination!! 🙂

Indulgent Brown Butter Scallops

OK, let’s just get this out there. Scallops are an indulgence. Why? Sea scallops – especially good, dry-pack scallops – are pricey. They cost more than a good t-bone steak. But worth it? Oh yeah. They’re worth every penny!

Brown Butter ScallopsYears ago I worked at a fresh seafood restaurant in West Des Moines, Iowa. Yes, I said fresh seafood and Iowa in the same sentence.  🙂  It was called 8th Street Seafood Bar & Grill, and that’s where I learned that all seafood and all fresh veggies were not evil tasting. In fact, I learned some of them were very tasty! My experience with seafood to that point had been frozen white fish (full of bones) topped with lemon butter and baked. Blech. That turned me off from eating seafood! And veggies? They mostly consisted of canned veggies dumped in a pan and heated up. Again, blech.

One of the rules at the restaurant was we all tried all new dishes. Since we opened the restaurant from scratch we were all new and we all tried everything. My stint at 8th Street really opened up my eyes and my taste buds to a whole new world. To my surprise, I liked quite a bit of it! (I STILL don’t like lemon on fish because it makes it taste “fishy”, but I like lime on it.)

It was at 8th Street that I discovered scallops, in the form of Coquille St. Jacques. Yum! I really enjoyed the mild, creamy flavor of the scallops, and I was encouraged to try scallops later on when I visited other seafood restaurants. But it wasn’t until recently that I cooked them for myself. I was thrilled to discover how easy they are to make!Brown Butter Scallops

My scallops were tender and delicious. The brown butter sauce adds a nice, carmelized flavor. I like a bit more of a sear on my scallops so next time I will cook them either at a higher temperature or for a little longer before flipping them and adding the butter. However, that means I will have to watch them VERY closely so they don’t burn or become tough, and I’ll have to remember to reduce the heat when the butter is added so it doesn’t burn. A little squeeze of fresh lime over the scallops adds a citrusy brightness and contrast to the creaminess of the brown butter sauce.

If you’re new to cooking scallops, this is a great recipe to start with. It’s simple yet sophisticated. If you’re not feeling the breadcrumbs, I think the dish is still excellent without them. You’ll lose the texture contrast but if you serve the scallops with something like a kale salad, you’ll be fine.

Note that scallops cook very quickly, so it’s important to do all your prep work before you start cooking! Keep all the ingredients close at hand.

Like I said in the beginning, this is a pricey indulgence, but since you only need 3-4 scallops per serving it’s not ridiculous. I will make these again and I’m excited to try a couple more scallop recipes I’ve got tucked away! 

Brown Butter Scallops with Crispy Breadcrumbs

Very slightly adapted from Framed Cooks

Stuff you need:

2 slices white bread
1 Tablespoon melted butter
2 Tablespoons white wine
2 Tablespoons olive oil
8 sea scallops (A good number is 3-4 per person, but feel free to add or subtract as you like!)
Salt and pepper
3 Tablespoons cold butter, sliced
1 small lemon or lime, optional [I used lime.]
Now what?
1. Preheat oven to 400.
2. Put bread slices in food processor and process until you have breadcrumbs. Mix crumbs with melted butter and white wine (don’t worry if it looks mushy) and spread in a single layer on a rimmed baking sheet. Bake until golden and crispy, about 10 minutes.
3. When crumbs are done, make scallops. Heat olive oil in a large skillet over medium high heat and season both sides of scallops with a little salt and pepper.
4. Add scallops to skillet and sear on one side for about 3 minutes. Don’t move them once they are in the pan to get a nice firm sear. [I did mine for 4 minutes. My heat may not have been as high as the original blogger. Keep an eye on yours and do what’s best.]
5. Turn the scallops over (tongs work best for this) and add the sliced cold butter. Stir the butter around and dribble some of it over the scallops. Do this for about 2-3 minutes until the butter turns brown.
6. Divide the scallops among warmed plates, drizzle the butter from the skillet over the top and scatter generously with breadcrumbs.
7. Add a small squeeze of lemon or lime juice if desired.