Pan-Seared Scallops with Four Sauces and Roasted Zucchini with Blue Cheese

I would say that I normally stick to less than fancy fare, but this is one of the most fun dishes that I’ve ever made. Sure, it’s a bit showy, but you gotta be decadent sometimes or life can get a bit boring. We ate these tasty little morsels standing up in our kitchen tapas style, interchanging the sauces on the scallops as we went with zucchini as palate cleansers. Still, either dish would be quite nice as a starter for a dinner party; they’re both able to stand up on their own just fine.

The roasted zucchini with blue cheese was put after each scallop to help completely wipe the flavor of the previous sauce before moving onto the next. Especially with the spicier sauces, the flavorful cheese cut the heat. Since Davis and I like our food spicy, we were partial to the Habanero Lime and Jalapeno Cilantro, respectively. However, the Creamy Lemon with Green Onion and Pistachio Crumble stood up to the test. All and all, this is a dish that could give a person a little culinary hubris.

Not going to lie, this might be the fanciest thing I’ve ever made.

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Tomato Salsa and Guacamole

The one thing we always try have in our refrigerator at almost any given moment is fresh, homemade salsa. We usually make it pretty chunky and really spicy. However, the one thing we have a hard time finding in Spain at our local grocery store are jalapenos. The only place we’ve found them is at La Boqueria, so we have been substituting in habaneras or cayenne peppers when we can find them instead. Let me tell you, they’re not kidding around. However, as true and blue jalapeno fans we’ve been, we’re becoming converts to the habanero.

Some nights after a super long day, we simply don’t want to cook much of anything. Instead of ordering take away or delivery pizza we will go into the fridge and see what we’ve got. It’s not technically a smorgasbord – we prefer the phrase “hodge-podge.” Those are the nights when you’re always glad to have fresh salsa in the fridge.  The same goes for avocados. You can always make guac when you’re making salsa with one extra ingredient.

This recipe makes a lot of salsa, but not enough to freeze or can. Then again, there can never be enough salsa in our house.

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