That sounds kind of like a fancy name, it’s not a fancy recipe. I think many assume that seafood is difficult to cook, but it really isn’t. I’m not sure where this thought or stereotype was founded, but it’s a giant lie. In fact, cooking seafood is about the easiest meal idea I’ve found, unless it’s leftovers from the weekend. Honestly meat is just as “difficult” as seafood. Seriously, so little time required.
I bought some wild caught Mexican baby scallops a couple weeks ago, thawed them, and baked them. Took about 5 minutes!
Baked Scallops in Garlic Herb Butter with Smoked Paprika
- 16 oz scallops (baby is preferred)
- 1/2 stick garlic herb butter (I used Kerrygold)
- Smoked paprika
- Garlic salt
- Onion powder
- Sea salt
- Herbs de Provence
Pour the bag of scallops into a colander, rinse, then pat dry. Preheat oven to 350 degrees. Once warm, take an 8×8 glass baking dish with half the stick of garlic herb butter and place it in the oven to warm the dish and melt the butter. Once melted, take the dish out, add scallops, and sprinkle with all seasonings moderately, except for the smoked paprika. Place back in the oven and bake for about 5 minutes – tossing once at about the 3 minute mark. You’ll know if the scallops are over done, as they’re like chewy rubber. Feel free to taste test if you’re fearful, and if they melt in your mouth, they’re done.
I paired the scallops with some roasted vegetables (mushrooms/purple cabbage/red onion/white onion) tossed in black truffle oil and Costoc’s organic salt free 21 seasoning (LOVE THAT STUFF).
My sister (who went Paleo and is killing it), bought some delicata squash at a local farmer’s market with my parents in Iowa…I had never heard of it, but she said it was amazing. Therefore, I had to try, I love veggies and am obsessed with trying new things. In all honesty, it was in with the pumpkins, so I think I thought initially it was a decorative gourd, haha.
I looked for a quick easy recipe to try it out, and this recipe is the one I used from White on Rice Couple.
Favorite things about this new squash: 1) it’s smaller, so much easier to cut through when raw, 2) the skin gets soft with roasting so no need to peel (yay more nutrients!), 3) tastes a little less starchy, 4) versatile, and 5) bright color 🙂
I highly recommend you buy a couple and give it a go!
I roast veggies, lots of them. I keep it pretty darn simple too. Herbs and spices make it easier to change-up the flavors, even if methods remain the same.
In my no nightshade journey, I am finding I really miss spicier/peppery foods (chili, paprika, etc.). I decided I’d buy some horseradish, and make some roasted veggies with it, as it can be pretty spicy/flavorful, plus it isn’t something I use often, so I welcomed the flavor.
Horseradish Roasted Vegetables
- Roasted veggies of your choice (I used whole garlic, brussels and carrots)
- Bacon Fat
- Kosher salt/pepp
I roasted the veggies in the oven until they started to brown. I melted a little bacon fat in a glass dish, and once soft I dropped a couple large TBSP of horseradish (not sauce/creamed, just prepared horseradish in vinegar), mixed, and then dumped over the veggies. I tossed them and sprinkled lightly with kosher salt/pepp.
Voila! They were fabulous.
I used to hate cooked carrots. I thought they were disgusting (I’m thinking the pot roast, mushy kind here).
About 2 years ago, when Seth was out at sea for extended periods of time, I went on a little vegetable roasting binge, roasting anything and everything I had, at any given moment. One of the random roasts was baby carrots, with a little oil, kosher salt/pepp, because carrots were the only vegetable I had left that week. They were to-die-for! They quickly became my go-to vegetable dish on a weeknight, because it takes very little time or effort.
Then on a whim, I decided to make them the same way, but sprinkle with cinnamon…EEEEKKK! So good. I’ve made them for several friends and my mom, and each time, everyone raves about them. 5 simple ingredients, plus they help your peepers!
Cinnamon Roasted Carrots
- Carrots (baby, cut large, whatever)
- Oil of your choice
- Kosher salt
Carrots are not as spongy as other vegetables, so it takes very little oil. Sprinkle with the spices, toss and then roast at 425 degrees for 15 minutes, or until they get to your preferred done-ness.