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OMG Easy Gourmet Scallops

Oh my gosh, you will love this recipe. If you’re trying to figure out how to cook scallops, here’s one of my favorite scallop recipes. A few ingredients, a few minutes and you have a delicious main dish. It’s ideal to cook the onion and garlic in an iron skillet on the stove and then transfer it to the oven. If not, transfer to an oven proof dish.

3 to 4 shallots sliced
2 garlic gloves minced
½ lb sea scallops
2 tsp Thai chile mayonnaise (or mix 1 tsp regular mayo with Thai chili paste to taste)
Extra virgin olive oil
½ lime or lemon juice (optional)

Bring oven to broil. Rinse scallops, pat dry and place in bowl.  Mix in Thai mayo.  Put iron skillet on burner and warm for a few minutes on almost medium heat.  Once warm add a small amount of olive oil to sauté shallots until translucent and tender perhaps just a bit brown. Add garlic for just a minute. Add scallops and transfer to the oven.  Broil scallops for about 3 minutes on each side. Use as a main dish.  They are also absolutely delicious over mixed lettuce.  If serving several, double or triple accordingly.  I normally eat about 1/3 of a pound by myself but if I want leftovers, I make more. This is absolutely a gourmet scallop recipe. 

Crock Pot Easy Curry Chicken Recipe

This is a great recipe to warm you up on cold winter nights. This easy curry chicken recipe it not necessarily as low fat or healthy as most of the things I make – but for Crockpot chicken recipes, it’s definitely got the home-cooked taste.  Feel free to add more or substitute vegetables.  Serve over brown or basmati rice.

3 carrots, peeled and sliced
½ red pepper, sliced or chopped
1/3 to ½ of large eggplant
½ green pepper, sliced or chopped
3 shallots chopped
3 cloves garlic whole
2 chicken breasts (3/4 to 1 pound) cubed
2 to 3 Tbsp red curry paste (or to taste – may be hot spicy so be careful)
½ cup coconut milk
1 can cream or mushroom soup (low sodium)
for a stronger curry taste you can add to taste (1/2 tsp or so) of ground coriander, turmeric and ground cumin 
salt & pepper to taste (I normally use Knorr’s chicken bullion instead of salt) 

Easy! Mix everything together in the Crock pot. Cook on high for 4 to 5 hours or on low 8 to 10 hours. Or can start on high for 2 hours, then on low for 6 hours.