pan seared sea scallops

Pan Seared Sea Scallops With Lemon Risotto and Sautéed Power Greens

pan seared sea scallops

Sea scallops are one of my most favorite things to cook. Sea scallops are fairly easy to cook, but they are temperamental. They can overcook quickly and become rubbery, so it is important to watch them closely as you cook them. Pan seared scallops with risotto is a dinner that I like to cook often and when I pair it with power greens, we get an extra boost of vitamins and minerals!

Risotto:

arborio rice lemon risotto

I like to get the risotto going first because it will take at least 20 minutes to cook. Cook risotto according to directions. If you want to make mushroom risotto, sautée 8 oz of fresh mushrooms after you sautée your onions, about 5 minutes and cook as directed. At the end, give a healthy squeeze of lemon. We like a lot of lemon! Be sure to taste the risotto as you go. It should be creamy by the time you are done cooking and the arborio rice should be tender, not hard or mushy. Check out my Instagram Food highlights (@homewithgrey) to watch me make the lemon risotto!

Sautéed Power Greens:

sautéed power greens

Costco sells this HUGE bag of “Power Greens.” Power Greens are basically baby kale, baby swiss chard, and baby spinach. I love them because of how many vitamins and minerals they pack! In a LARGE sautée pan, heat one tbsp of olive oil and one tbsp of butter. Once the butter melts, add at least 4 handfuls of power greens. They will cook down a lot. Feel free to add more. Once they cook down and soften, add salt and pepper to taste.

Sea Scallops: Here’s the fun part, the scallops! I cook them last because you want them to be warm when you eat them! If you know me, you know I am obsessed with Gordon Ramsey and all of his TV shows. He has a sure fire method of cooking sea scallops, so that they come out translucent in the center with a crispy crust on either side. I have been cooking sea scallops this way for the past 5 years and it is the best method out there! Here it is…

  1. Rinse your sea scallops and remove any feet (the crunchy thing that dangles off) – it doesn’t taste good to eat
  2. DRY THE SEA SCALLOPS WELL – the key to a good crust is to dry the sea scallops. Season both sides with salt and pepper
  3. Heat one tbsp of olive oil and one tbsp of butter in a pan until it is HOT. A good way to check if your oil is hot enough is to put a drop of water in the pan. If it sizzles, the oil is hot enough. If it doesn’t sizzle, don’t put your scallops in yet!
  4. Once the oil is hot, start putting your scallops in the pan one at a time, arranging them clockwise. (Watch my Instagram food stories to watch me do it!)
  5. Once all of the scallops are in the pan, I count to 120. Like 120 Mississippis! Once I count to 120, I flip the scallops over in the order that I put them in the pan. So, the first scallop that was placed in the pan gets flipped first.
  6. Then, count to 90. Again, 90 Mississippis! Have a paper towel lined plate ready to go. After you count to 90, remove the scallops and place them on the paper towel. Again, remove them in the order you put them in.
  7. In order to make a lemon butter sauce, I add another 1/2 tbsp of butter to the pan the sea scallops were cooked in. Then, I add a few squeezes of lemon. Again, we like a lot of lemon!

In order to assemble everything, put the risotto down first, followed by the greens, and finally the scallops with the lemon butter sauce on top. YUM!

Fish Burritos

I LOVE tacos. I wanted to make something a little different than the traditional beef taco or shrimp taco for dinner tonight, so I decided to make a fish BURRITO. It was so much easier to fill up one gluten free tortilla than it was to make three mini tortillas! (which also don’t come in gluten free 😉

I sautéed two filets of tilapia in butter with salt, pepper, and chili powder. While the fish cooked, I diced tomatoes and cut up a lime. The fish took about 10 minutes to cook all the way through and then I broke it up into tiny pieces. Warmed up our tortillas, layered our toppings, and dinner was done in about 20 minutes! LOVE easy dinners. Recipe below!

Fish Burritos

Ingredients:

  • 2 tilapia filets, medium sized
  • 1 tomato, diced
  • red onion, diced (can skip it, too!)
  • cabbage slaw
  • your favorite salsa! I used guacamole salsa 🙂
  • tortillas, gluten free or flour!
  • 1 lime

Directions:

  • Melt one tablespoon of butter in a pan.
  • While butter melts, season both sides of the fish with one teaspoon each of salt, pepper, and chili powder.
  • Once butter is melted, put fish in the pan.
  • Cook through until thin sides of fish begin to curl up, about 5 minutes.
  • Flip the fish and let cook until fish flakes with a fork.
  • Break fish into bite size pieces.
  • Assemble tacos as you wish and give a nice squirt of lime at the end!

Honey Chicken Skewers

A few years ago, a good friend gave us her old grill. She and her husband were getting a new one and we never had one, so we willingly took it. We brought her home, turned her on, and that baby served me well for three years. That is, until our condo association had a new rule in which they made us get rid of our Weber grill. I was devastated. I love grilling. I’ll grill in the rain, in the snow, in the blistering heat, and so on. We were in the process of selling our condo and about to begin building our home, so we couldn’t take it with us.

Instead, we gifted it to Jeff’s brother and titled it “the grill that keeps on giving.” We figured that we had given her a good home for a few years and if we were no longer allowed to keep her, she might as well make someone else a good home.

We finally just got a new (used) Weber grill and after Jeff fixed her up and made her run like new again, I was able to make my favorite meal: honey chicken skewers. These things are the bomb and if you prep them overnight, the only thing you had to do is skewer them the next day and then fire up your grill!

I cut up all the veggies and chicken into similar sized chunks. I made the marinade, dumped everything into two ziploc bags and then let them do their thing overnight. I flipped over the bag in the morning, so the marinade would be able to get to all of the veggies. I also let a bunch of wooden skewers soak on a sheet pan in water all day, so they wouldn’t burn on the grill. I grilled on high until the chicken was cooked through and they were slightly charred. You’ll know your skewer is ready to flip over when it comes off easily off the grill and does not get stuck. Enjoy!

  • Honey Chicken Skewers

  • Veggies and Chicken:
    • 2, 8 oz packages whole mushrooms, your choice
    • 2 green bell peppers
    • 2 yellow bell peppers
    • 2 red bell peppers
    • 1 large red onion
    • 4 chicken breasts

    Marinade:

    • 1/4 cup vegetable oil
    • 2/3 cup soy sauce (I used gluten free soy sauce)
    • 2/3 cup honey
    • 1/2 teaspoon black pepper

    Ground Turkey Stuffed Peppers

    Sundays are usually our rush around day. Lots to do, little time, Sunday scaries… so naturally making dinner is always a rush too. Luckily, I was able to somewhat plan ahead and think about what can get us through the next three days until our meal kit arrives on Wednesday. I decided to make ground turkey stuffed peppers in order to make my life a little easier because they are super simple to make, don’t require a ton of prep, and I can just throw them in the oven.

    Tonight’s dinner was stuffed peppers! Easy to prepare, not a ton of dishes, and “somewhat” healthy (minus the cheese I had to put on top obviously.) I make it different each time based on what veggies I have or what I feel like throwing in there. Tonight we did ground turkey stuffed peppers with sautéed onions and spinach.

    Ground Turkey Stuffed Peppers Steps

    First, preheat the oven to 425 degrees. Cut off the very tops of four green bell peppers and de-seed them. I just pull out the membranes and shake out the seeds. Dice one medium yellow onion. Then, heat two tbsp of olive oil in a pan. Sautée the onions for about five minutes. I wait until they look translucent before I add the meat. I also started boiling water in a pot and put two boil-in-a-bag brown rice packets in while the onion sautéed!

    sautéed onion

    After five or so minutes, you can add the ground turkey. I push the onions to the side and then put the turkey in. Break it up with a wooden spoon, so that you don’t get big chunks.

    ground turkey

    I let the turkey brown in the pan with the onions and then added about a teaspoon each of salt, pepper, garlic powder, and parsley. Next, I added about three cups of organic spinach. I put the lid to the pan on to help it wilt. Of course, it wilted down into almost nothing!

    fresh spinach

    After the spinach wilted, I dumped the rice in. It’s so much easier to use the boil in a bag stuff because it cooks up quickly and tastes really good!

    brown rice

    I mixed the rice together with the turkey mixture and then added a whole jar (24 oz) of tomato sauce. I just used what I had on hand which happened to be Trader Joe’s portabella mushroom sauce. Mixed it all together and then…

    stuffed peppers

    I spooned it into the four green peppers that my husband prepped earlier while Greyson napped (thanks babe!) Obviously, I topped them with a generous helping of shredded cheddar cheese because well… cheese makes everything taste better.

    stuffed peppers

    Put in the oven at 400 degrees for about 45 minutes until the peppers were tender. Yum!

    stuffed peppers
    • 4 bell peppers (any color! I used green – red and yellow will be sweeter!)
    • 1medium yellow onion
    • 1 pound ground turkey
    • 3 cups fresh spinach
    • 1 cup brown rice (after it’s prepared)
    • 24 oz jar tomato sauce
    • 1 tsp salt/1 tsp pepper
    • 1 tsp garlic powder
    • 1 tsp parsley
    • optional: 1/4 cup cheddar cheese