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May Round Up

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May Round Up

I thought it would be fun to share a monthly recap of a few of my favorite things. Some are worth sharing but aren't big enough for a full post! Let me know if there is anything you would want me to add to the list!

Good Food:

Korean Beef with Jasmine Rice - substituted stew meat instead of ground beef. Absolutely delicious!

Herb crusted lamb chops with asparagus & skillet sweet potatoes.

Crawfish Boil at a local favorite - Max's Gil & Grill

Photo May 27, 7 21 16 PM.jpg

Milestones:

Surge graduation & celebration: We completed our year long discipleship program with Surge, where we read through 4 books, tons of scripture, and various articles. We also had 4 intensives, where speakers were flown in to speak to us about the topic of each quarter. Surge changed so much about our perspective of our place in God's unfolding story, what it means to be an everyday disciple of Jesus, and improved our study habits! I am sad this is over, but our love of Jesus and desire to more about Him has only strengthened and we continue to read various books and material about how to proclaim Christ in all that we do, say, think, and believe.

Photo May 13, 5 42 55 PM.jpg

Fun stuff:

Weekend getaway at the cabin: We spent some much needed R&R at the cabin and rode ATVs at Four Mile outside of Buena Vista. The views are breathtaking and just affirm over and over again that we have a creative Creator.

Photo May 21, 2 56 44 PM.jpg
Photo May 21, 3 35 30 PM (1).jpg

House Projects:

Installed house numbers (FINALLY!) Now our friends and family can finally spot our house!

Continued work on our backyard. See post here.

Kitchen Demo!

Photo May 25, 5 54 39 PM.jpg

What have you been up to?

Chelsea
 

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Lemon + Gorgonzola Pasta with Seared Scallops

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Lemon + Gorgonzola Pasta with Seared Scallops

My husband and I have been dreaming about a scallop pasta lately. We don't know why but it just sounded delicious. We planned all week that I would cook one for us on Friday evening before our Surge Orientation. (More on that soon!) I did some Pinterest-ing and found one that I wanted to try! As usual - I made some substitutes for convenience. For one - the original recipe called for ricotta cheese but our grocery store was out of it (so weird right?) and I had two full containers of Gorgonzola cheese in the fridge.

Lemon + Gorgonzola Pasta with Seared Scallops

Adapted from this recipe.

Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 4

Ingredients:

  • 1 box of angel hair pasta
  • 3/4 lb of fresh scallops
  • 5 tablespoons of olive oil
  • 2 tablespoons of butter
  • Zest of 1 lemon
  • 1/4 cup of lemon juice or more to taste
  • 1/2 a bushel of asparagus
  • 1 container of Gorgonzola cheese
  • Salt & pepper

Directions:

1. Rinse scallops and pat dry. Sprinkle the scallops with salt and pepper. Heat 1 tablespoon of olive oil and 1 tablespoon of butter over high heat in a skillet until foamy.

 
Scallops
 

2. Heat 1 tablespoon of olive oil in a skillet on high heat. Chop the asparagus into small pieces (about 1 inch in length). Cook the asparagus in the pan until tender. 

 
Asparagus
 

3. Cook the pasta per the package directions until al dente. Angel hair pasta only takes about 4 minutes once the water is boiling.

4. While the pasta is cooking, place the scallops in the skillet in a single layer. Cook the scallops, turning once, until brown on outside and just opaque in center, which is about 2 minutes per side. Remove from the pan and set aside.

 
Cooking Scallops
 

5. Drain the pasta and return to the pot over low heat. Stir in lemon zest, lemon juice, remaining 3 tablespoons of olive oil, 1 tablespoon of butter, and the cooked asparagus. Toss to coat, then season with salt and lots of pepper. Add the Gorgonzola cheese and mix gently until pasta is coated evenly.

6. To serve, divide the pasta between the bowls and add scallops.

 
Pasta with Seared Scallops
 

Smell ya later -

Chelsea
 

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