Pan Seared Sea Scallops with Brussels

Scott stopped by Cape Quality Seafood Friday afternoon and picked up some fresh off the boat sea scallops to have for dinner. So I stopped and grabbed some brussel sprouts to go with them for a fresh healthy dinner.  I decided to pan sear the scallops and roast the brussel sprouts in the toaster oven, yes I said toaster oven!  You can literally cook just about anything in a toaster oven if you try.  If you don't believe me you could always ask Sonja Morgan from The Real Housewives of New York (check out some of her recipes here).

Here is what you will need to make these scrumptious pan seared scallops:

8-10 large sea scallops

1/4 cup flour

1 tsp salt

1 tsp seasoning salt

1 tsp oregano

1 tsp thyme

2 tsp lemon pepper

3 tbsp olive oil

parsley to taste

2 tsp lemon juice

-In a medium saute pan heat 3 tbsp of olive oil.  

-While the oil is heating mix all dry ingredients, except parsley, in a bowl and coat scallops.

-Add the scallops to the pan and cook for 2 minutes.

-Flip the scallops, add the parsley and lemon juice and cook for an additional 2 minutes.

-Remove from the pan and serve immediately with your favorite side

Enjoy!

Fried Coconut Shrimp and Mashed Butternut Squash

So tonight we both felt like seafood, as you can't eat chicken and pork EVERY night!  I picked up some shrimp and coconut on my way home and couldn't help but grab a delicious butternut squash as I walked by the veggies! This is one of my favorite veggies but it is sad as it means Fall is fastly approaching.  I like to prep all my ingredients before I begin.  In one bowl I mix 3/4 cup of beer with one egg, in the next flour and in the last coconut.  I also have peeled my shrimp (about 30) and removed their tails as well as cut up my squash to get it boiling in the prepared water. 

I first coat the shrimp in the beer mixture, then the flour, beer mixture again and finally the coconut before setting aside on a cookie sheet.  Once done place in the fridge for about 20 minutes while you heat your vegetable oil on the stove.  Once the oil reaches about 350 degrees it is time to throw in the shrimp!  I do it in 2 to 3 batches and place on a plate lines in paper towels to help absorb some excess oil. 

Once the squash is fully boiled and soft (about half an hour) drain and return to the pan.  I use a potato masher to mash the squash and add 1/3 cup of packed brown sugar, 3 tablespoons of margarine and salt and pepper to taste!  Lastly it's time to place everything on a plate and.......

ENJOY!