Is everyone out there hungry? Are you hungry for more delicious recipes and ideas? I certainly hope so, because I’m back, and I am more than ready to share my kitchen with everyone once again. It feels like an eternity, but I am back online and the computer is up and running once more. It’s funny how we think something so insignificant impacts our daily lives and routines so much, but you really feel the sting when it is gone, even if only for a few days. Hopefully that is all in the past now, and we can pick up where we left off. Let’s eat!
I will start off with a light and tasty summer treat that will help you beat the heat. We love sea scallops, and we eat them on a fairly regular basis. I don’t think I have ever had a scallop dish I did not like. Hmmm ….. maybe I need to do more research. This recipe has sea scallops, pesto AND bacon; three of my favorite foods. How could I possibly go wrong with this one right?! I think you will all love it too. We grilled scallops wrapped in bacon topped with pesto. YUM! I finished off the meal with a fresh, lemony green bean salad; warm cheese bread that we dipped in olive oil, balsamic vinegar, garlic, and fresh ground black pepper; and of course wine. By now, you should know there is always wine. Tonight’s wine choice was a light, crispy, refreshing chardonnay.
I par-cooked the bacon in the oven first, at 350* F, for about 15 minutes. You want the bacon still soft and pliable so you can wrap it around the scallops. Wrap the bacon around the raw, uncooked scallops, then skewer. I topped them with homemade pesto then they went on the hot grill. Scallops do not take very long to cook, so once they are on the grill, cook them for about 4-5 minutes then turn them over and continue to cook for another 4-5 minutes. I topped it with more pesto right before serving.
Lemony-Fresh Green Bean Salad
We eat a wide variety of vegetables all the time, but we tend to eat even more vegetables in the warmer weather. Green beans are a perfect summer vegetable because you can eat them hot or cold and they are very versatile. They go with anything and everything. This salad is a double beaned salad, with both green beans and cannellini beans. It is super easy to make and very refreshing. I served it as a side salad, but if you want to make it more of meal, serve it over either rice or pasta, and add chicken, shrimp, scallops, or your protein of choice.
Lemony-Fresh Green Beans Salad
6 oz. fresh green beans, cooked slightly
1 can cannellini beans, drained and rinsed (you can also use garbonzo beans if you prefer)
1/4 cup fresh parsley, chopped fine
1/4 cup olive oil
3 TBSP fresh chives, chopped fine
2 TBSP capers, drained
1 TBSP lemon zest
2 TBSP lemon juice
1/2 tsp ground Aleppo chilies
1 TBSP garlic, minced
1/2 cup grape or cherry tomatoes, cut in half
1-2 TBSP each, fresh basil and/or lemon verbena or lemon balm (optional)
Place the fresh green beans in boiling water and let cook for about 6 minutes. You want them to still be crispy and snappy, not mushy. Once they are cooked, rinse them in cold water immediately after removing from the boiling water. Cut the beans to about 1″ in size. Toss everything together and chill before serving. I usually toss my olive oil mixture separately, then add to the bean mixture. I use a lot of lemon verbena in the summer because it grows wild in my backyard. It literally has taken over. I love using it in as many recipes as I can. It really brings a nice fresh and zesty flavor to salads and dressings.
With this quick and easy meal, you can easily relax and beat the heat.