Good Dinner Mrs. Mellen

Scallops are so easy and delicious to make; taking very little time to cook for a fantastic quick dinner. I used a grille pan to sear my scallops; my personal favorite is Le Creuset.  I soaked the scallops in lemon juice and garlic for a hint of a lemony garlic flavor.  1 to 1 1/4 pounds dry sea scallops, approximately 16 juice of one lemon   2 cloves of garlic, minced 2 teaspoons unsalted butter 2 teaspoons olive oil Kosher salt Freshly ground black pepper Rinse scallops with cold water and thoroughly pat dry. Place in bowl and pour lemon juice over scallops. Add garlic.Let set for minutes then drain discarding the lemon juice and garlic.   Add the butter and oil to a 12 to 14-inch saute pan or ridged grill pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 2 minutes on each side. The scallops should have ...

SLOW COOKED CHICKEN CASSEROLE September is here and fall is in the air in New England. Morning are cool and leaves are turning burnished shades of autumn. Time to pull out the warm sweaters for a brisk walk in the woods. Summer meals are replaced with hearty casseroles flagrantly scented with fresh herbs still flourishing in the garden. I made this chicken casserole in a low over and you could use a slow cooker too. Either method produces tender chicken that just pulls away from the bone melting in your mouth! 6 pounds mixed chicken pieces, breasts, legs and thighs. 2 tablespoon olive oil 1 large onion chopped 4 cloves garlic minced 8 ounces sliced mushrooms 1 tablespoon minced rosemary 1 tablespoon minced thyme 1 teaspoon kosher salt 1/2 teaspoon fresh ground pepper 1 cup dry white wine 2 tablespoon flour Pre heat over to 275 F. Heat oil in pan to high. Add chicken pieces searing to brown on each side. One browned remove chicken placing in dutch over. I love Le C...