Chicken and Scallops

Here are a couple recipes to get started. Hopefully after this, I’ll be able to post at least one recipe a week that’d I’ve tried out along with any other tips or goodies I find throughout the week.

Scallop Picatta with Sauteed Spinach

I was skeptical to try this recipe because I didn’t really think I liked scallops or capers. For some reason I was feeling adventurous so, I decided to try it, plus, they made it look so good in the picture! I was pleasantly surprised to find out that I in fact like scallops. In this recipe they are browned in a skillet seasoned only with salt and pepper, that’s easy enough right? It definitely was easy. The scallops only take a few minutes to cook and can be done while your pasta cooks. Everything else pretty much just gets dumped in the same pan as the scallops. However, I wasn’t ready to overcome my fear of capers yet. I knew capers were supposed to add salty flavor, so I decided to use Kalamata olives that I already had in the fridge instead. I think they complemented the scallops and sauce very well and I will use them instead of capers again the next time I make this recipe. Scallops are a little expensive, but you only need about 2 per person. If you don’t already have vermouth, it’s a little pricy, but you’ll have extra to make a martini! Click here to see the recipe.

Lemon Rosemary Chicken Thighs

I wanted to try this recipe because I love using herbs to season my food, especially ones like rosemary, basil or cilantro. Also, this is another super simple recipe that hardly takes any effort. I ended up using chicken breast instead of thighs because I had one in the freezer already. The instructions tell you to broil the chicken for about 7 minutes on each side until browned then bake it in the oven to finish it off. My chicken ended up a little dry and over done. I think this was because I used a breast with no skin as opposed to a thigh with skin, which would have kept the moisture in a little better. Even though the chicken was a little dry, the flavor was still good. I will definitely be making this again but, if I use a breast, I’ll probably stick to only baking it, not broiling. I cooked frozen peas and made a salad with walnuts, dried cranberries, a little feta, and creamy balsamic dressing to go with it. Click here for the recipe.

I’ll try to take better pictures next time!

Comment on the post by clicking at the top if you end up trying it out and let me know what you thought.

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