Scallops with Spinach Salad

scallops

Yet again my girl  Jenny from Dinner, A Love Story  has been a true inspiration for an amazing dinner!! Jack was with his cousins tonight so I thought I would make the Hubs and I a special dinner. I whipped into Dockside Seafood and saw these beautiful scallops! I remembered reading about a scallop dish with a bacon and corn hash and that was where I began!!

I had 2 ears of silver queen corn in my fridge along with some fresh spinach, grape tomatoes, Vidalia onions and of course BACON!

8 large scallops, rinsed and dried

2 slices bacon, cooked set to side (drippings used to cook in)

1/2 Vidalia onion, chopped

2 ears of corn, cut off the ear

2 handfuls, (about 1/2 pint) grape tomatoes

1 large handful fresh spinach

juice of one lemon

big splash (1/4 cup or so) white wine

So here is where I got crafty! I grabbed my iron skillet and fried up 2 pieces of bacon. Set the bacon aside and added a pat of butter, seared the big ole scallops on all sides about 2 mins on each side as these were large scallops. While they were searing I cut the corn off the ears, diced 1/2 of onion, cut tomatoes in half. Remove scallops from skillet cover with foil. Add corn and onion, sauté about 3 mins add tomatoes and splash of white wine and lemon juice, swirl around and get all the yummy goodness from the pan add spinach allow to wilt about 2 mins add scallops back to pan and then serve up, no joke 20 minute meal. Delish!!

Ta ta for now- Bird

Asian Chicken Lettuce Wraps {crock pot!}

 

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Yes, you read that correctly! Asian Chicken in the crock pot! Lettuce Wraps are one of my favorite things and Cheesecake Factory serves them with these yummy fresh veggies and trio of sauces so today I am giving you the weeknight version! Still the fresh yummy veggies, just a really quick, no mess, no fuss chicken. You could always grill this chicken and really boost the flavor, but when short on prep time this worked great! If you blink you may miss the directions!!

Crock pot Asian Chicken

boneless/skinless chicken breast

1 cup SOY VAY Island Teriyaki*

dump in crock and set on high for 4 hrs or low 6-8 depending on the time you have* (I started mine at lunchtime so I did high, it worked perfect)

Shred chicken with 2 forks and set aside

*Island Teriyaki is now available at Wally and Food Lion (used to only be able to find it at Trader Joe’s!)

image I am obsessed with Peanut Sauce and this random combo I came up with yesterday was AWESOME! Not too much peanut butter, a little kick and some acidity for a little tang! I made this after I got the chicken going and put in fridge so all the flavors could come together.

Peanut Dipping Sauce

3 T Island Teriyaki

1 T peanut butter

1 T rice wine vinegar

2 t Sriracha

Wisk all ingredients together. ENJOY!

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Asian Marinated Cucumbers:

English cucumber, sliced thin

1/4 cup Island Teriyaki

1 1/2 T rice wine vinegar

I also used:

Water Chestnuts, diced

Carrot, shredded

Avocado, sliced

Lettuce for wrapping all the goodies in!

 

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Enjoy!! Mama Bird