Lemon Pepper Grilled Scallops

For this beautiful, sunny day, my husband and I took a trip to our local Farmer's Market and to our local grocery store to gather items for tonight's dinner. Nothing sounded better than a plate of grilled scallops and a light, refreshing salad...so that's exactly what we got! Along with these scallops, we had a dish new to us, Watermelon & Feta Salad.

Lemon Pepper Grilled Scallops

Ingredients

• 1 lb. large fresh scallops
• 2 tbs. olive oil
• 1 tsp. Lemon Pepper seasoning
• 1 tsp. fresh lemon zest
• 1 tbs. fresh lemon juice

Directions

Pat scallops dry and place into a medium sized container. Pour olive oil and lemon juice over the scallops, then sprinkle with the Lemon Pepper seasoning, stirring to combine. Let sit and marinate in the refrigerator for 20-30 minutes until you are ready to grill.

While scallops are marinating, pre-heat grill to high, 15 minutes later, clean grates with a brush then wipe the grates with a paper towel dipped in vegetable oil (holding the paper towel with a pair of tongs).

After cleaning, place scallops directly on the grill, cover and let cook for 3-4 minutes on first side, then flip and continue cooking for about 3 minutes on the second side. Remove and enjoy!!!

Delmonico Steak, Grilled Shrimp & Sweet Potato Rounds

We decided to cook steak, shrimp and sweet potatoes for dinner, pulling the steak and shrimp out of the freezer to defrost early in the day... After defrosted, we peeled the shrimp and rinsed under cold water.
Then, I skewered the shrimp and seasoned with salt, pepper, Emeril's Essence and Garlic powder, then juiced one lemon over the skewers and let that sit for about 10 minutes while Paul grilled the steak and sweet potatoes that I cut into thin round pieces. We brushed the sweet potatoes with olive oil and seasoned with salt.
For the steak, I seasoned with salt, pepper, Emeril's Essence and garlic powder, then poured Worcester sauce over it, letting it set for about 10 minutes before Paul grilled. When the steak and potatoes were finished, I brought them in to rest, while Paul grilled the shrimp skewers until pink and firm.

Here are the finished shrimp...I plated each dish (one large steak was enough for us to share) and served with sour cream for the potatoes and lemon butter to dunk the shrimp. I also squeezed some fresh lemon juice over the shrimp to give them a little more kick... Tasted great! Paul also made himself a simple salad to go with dinner as well.

Camping!

Paul and I went camping over the weekend and had a great time....thought I would post on our idea of camp cooking! :)

Ingredients:
1 campfire
1 good dose of fresh air
1 package of hot dogs
Buns
Condiments
2 (or more) hot dog poker sticks

Assemble sticks and dogs - place close to fire, yet not too close to burn. :) After heated through and burned to your personal liking - remove and insert into bun, top with your condiments and enjoy! Ahhhhh....the great outdoors.

Memorial Day Grilled Scallops

Don't these look absolutely delicious?

I had about 5 large scallops in the freezer and when Paul started the grill up, I thought that I should use these up! Paul doesn't care for scallops, so this treat was all mine.

I started by thawing the scallops well and then patting them completely dry with paper towel, setting them on a plate. I seasoned them with salt, pepper, a light drizzle of olive oil and lemon zest.

Then Paul popped them on the hot grill, which he had scrubbed well and rubbed with oil. You should take care not to overcook scallops, just as with shrimp. These cooked for 5 minutes per side...that might have been a minute long, but they came out well.
I then squeezed fresh lemon juice over them and sprinkled them with fresh flat leaf parsley. I melted some butter and added to that some lemon zest, juice and some pepper. Dip and enjoy!!
Paul then grilled up some perfect burgers...after those scallops, I had about half of one, but they sure were good none the less! We didn't have any corn on the cob, so we heated up the next best thing.