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 ...

Swordfish is a wonderfully densely firm white fish easy to prepare absorbing the seasonings and flavoring perfectly. I love to roast, pan sear or grill swordfish it's so versatile. In this recipe I combined swordfish with another favorite - olive tapenade - then topped with petite tomatoes. Simply delicious! Roasted Swordfish with Olive Tapenade and Tomatoes for Two 1 lb. swordfish 1 lemon, juiced 1/2 teaspoon sea salt 1/4 teaspoon pepper olive tapenade 1 cup chopped petite tomatoes 2 tablespoon fresh basil, chopped Preheat oven to 400 F. Place swordfish in over proof dish. Pour lemon juice on top and season with salt in pepper. Let stand while preparing olive tapenade. Place tapenade over swordfish then top with tomatoes. Sprinkle  with fresh basil. Roast for 15 minutes. Serves 2. Olive Tapenade 1 cups pitted Kalamata olives 2 clove garlic, chopped 1 teaspoon capers rinsed and dried 1 teaspoon lemon juice 2 teaspoons olive oil Combine all ...