[Dr Winston O Boogie jr]

I thought that I'd start a thread where we could post when we make something special for dinner.

Tonight I made pan seared scallops and shrimp with garlic and lemon pepper over a bed of green beans. It was pretty good if I have to say so myself and Jenny loved it.

[asianthree]

no pics yet cause dinner is two hours away..but...
mahi mahi pan seared in meyer lemon oil...long grain rice with veggies from garden...and grilled pound cake with bananas and salted carmel gelato

[jnieman]

Originally Posted by Dr Winston O Boogie jr

I thought that I'd start a thread where we could post when we make something special for dinner.

Tonight I made pan seared scallops and shrimp with garlic and lemon pepper over a bed of green beans. It was pretty good if I have to say so myself and Jenny loved it.

How do you pan sear. What do you do for oil? Where did you get such nice big scallops!
Looks so good!

[gomoho]

and are you scallops dry packed??? Judy let's go raid his house!

[jnieman]

Originally Posted by gomoho

and are you scallops dry packed??? Judy let's go raid his house!

I'm in if you are!!

[maddie101]

What's for dinner? RESERVATIONS !

[coralway]

Looks ok, 'cept for those green things on the bottom.

[TrudyM]

Yogurt chicken:
I make this all the time because I can freeze it in single portion zip locks for use later.
Boneless turkey slices cut into chunks or strips.
melt 1/2 stick margarine or some butter in a large baking dish (I use a lasagna pan)

Breading
whir Pepperidge farm stuffing crumbs in a blender to make fine crumbs add a little tyme.

Dip
I cup plain yogurt
1tbs vinegar
1/2 to 1 tbs worstershire sauce (to taste more if you like it tart)
1/2 tsp onion salt
1/2 tsp garlic powder

Dip turkey chunks in dip then coat in crumbs.
put in baking dish you can swish them all together or if strips you can roll them.
Bake in a 350 degree oven until cooked thru and browned.
Let extra cool and bag in zip locks to Refregerate for eating within two days or Freeze good for 3 months.

I usually serve with rice pilaf and steamed veggies. Leftovers make a great sandwich on a hot dog bun.

[Patty55]

Originally Posted by Dr Winston O Boogie jr

I thought that I'd start a thread where we could post when we make something special for dinner.

Tonight I made pan seared scallops and shrimp with garlic and lemon pepper over a bed of green beans. It was pretty good if I have to say so myself and Jenny loved it.

Love the restaurant supply dish, very cool.

[CFrance]

Originally Posted by jnieman

How do you pan sear. What do you do for oil? Where did you get such nice big scallops!
Looks so good!

I learned how to pan-sear scallops here How To Make Pan-Seared Sea Scallops: Step-By-Step Tutorial With Photos

An easy way to clarify butter is to melt some in the microwave in a small cup and then spoon off the clear part (white part falls to the bottom). The clear part is the clarified part.

Also, sometimes I use part clarified butter, part light oil. For nicely seared brown color, it's important not to move the scallops after you put them in the pan.

[Dr Winston O Boogie jr]

Originally Posted by jnieman

How do you pan sear. What do you do for oil? Where did you get such nice big scallops!
Looks so good!

Pan searing is simply putting the scallops in a non stick fry pan with some oil. I use either canola or olive oil. Then you let them cook for about three minutes on med high heat. It's important that you don't touch them for all the time they are cooking. When you think they may be done on that side you lift one up to see if it's caramelized. If it is, then turn them all over and again resist the urge to touch them for about three minutes.

The scallops were frozen and I got them at Sam's Club. A two pound bag was about $25.00. It made two meals for the two of us.

There are basically two kinds of scallops. Ocean scallops are the big ones and they are found on the ocean floor out at sea. Bay scallops are the smaller ones and they can be dug up at the beach at low tide.

[l2ridehd]

I have had good success doing a pan sear using the trusty old cast iron skillet. You need a very light coating of high heat oil. Get the skillet on high heat, add oil and very hot before adding the scallops. Canola or peanut oil works best. Olive oil will smoke and burn before it is hot enough. Clarified butter also works well. I use olive oil for almost all skillet cooking, except when I want a good pan sear results. Then I use a higher temperature oil.

[Mimivillager]

Dr Winston, I am coming to your house for dinner! That looks and sounds delish!!

[Dr Winston O Boogie jr]

Spicy Thai Basil Pork

[DougB]

I heard Bobby Flay wants you on the Next Food Netwok Star Show!