Perfectly Plated

Savory Fall Scallops

If you’ve visited this page or my Insta then you know I’ve been pretty excited for Fall to say the least. Along with cooler weather, I am always thrilled to get busy in the kitchen with all things Fall. One of my very favorite foods to eat are scallops and I love experimenting with different kinds of recipes that involve them.

For today’s Perfectly Plated, I’m making Broiled Scallop Gratin with Pumpkin. I deeply love French Cuisine so this seasonal recipe was right up my alley. Before you attempt it, it’s important to know exactly what Gratin is. It sounds fancy (and is) but really isn’t hard to make. To the right is a little vocabulary lesson on exactly what is being made.

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Broiled Scallop Gratin with Pumpkin

6 sea scallops

2 Tbsp butter

1/2 white onion

5 baby Portobello mushrooms

1/2 cup milk

1/4 cup pumpkin puree

1/2 tsp cayenne pepper

1/2 nutmeg

1/3 cup parmesan cheese

fresh chives for garnishing

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This is so fancy-simple! When you’re cooking scallops always make sure you rinse them well and then pat them dry. After patting them, just sprinkle them with sea salt and put in the fridge until you are ready for them.

In a large pan, heat 1 Tbsp over medium heat. After the butter melts, throw in your onion and sauté for a couple minutes then add the sliced mushrooms. After the mushrooms are cooked divide this mixture into two ramekins.

Add the last Tbsp of butter to the pan and put the heat to low add in the milk and pumpkin and whisk until creamy. Then, season the mixture with cayenne, salt, and nutmeg. Remove from heat and turn on your broiler.

Set scallops on top of your onion/mushroom mix and pour the pumpkin mixture around (but not on top of) the scallops. After this, divide your parm cheese onto both ramekins. Broil these for about 7 minutes but don’t let your scallops get too brown. After these come out of the oven and cool for a couple minutes add the fresh chives and enjoy!

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Revive Your Salad

Hi Friends!

I feel like with the long weekend it's hard to know what day it is. But whatever day it is, let's make it a healthy one!

One thing that has always been important to me is eating healthy. It's no secret that I love salads but on occasion, I end up sticking to the same comfortable recipes and I get sick of them. This delicious fall salad recipe was not only tasty and filling but also SO easy! Use it this season to breathe a little life into your normal salad routine.

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Healthy Fall Kale Salad

Kale

1/3 cup sunflower seeds

Handful of roasted sweet potatos and halved cherry tomatoes  

1/2 avocado

Red Pepper Flakes

Roast the sweet potatos for 25 minutes on 375, after they are done mix everything together and enjoy with your favorite salad dressing!   

Heres to Wednesday! I hope both your coffee and will power are strong enough to get you through the day!  

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These Are The Days

These are the days that we will tell our kids about, the days we will all too soon refer to as “the good ol’ days”. The days where we will say remember when we would sit outside and have dinner and just talk about our day as fresh cut grass wafts through the air.

There are many reasons I love to cook. Am I great at it? Probably not. Do I know what I’m doing? Only sometimes. But my main reason stems from something much deeper. Food is what you gather around as a family, as friends, as acquaintances that will end up friends before the nights end. Food is what unites us. Therefore, that’s why I love to make it and entertain a crowd.  

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Sometimes I love a challenge when it comes to recipes but the only challenge with this one was my baby who wanted held the whole time I was cooking. I thought it would be great to share my delicious chicken recipe with you. It’s healthy and easy. 

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Lemon Chicken with Herbs

1 whole chicken

1 tsp fresh thyme

1 tsp fresh rosemary 

2 lemons (zest from one)  

3 tbsp butter

1 tbsp minced garlic

1 small red onion

salt

Preheat oven to 425 degrees.  

Mix together the thyme, rosemary, garlic, zest and butter with a little salt. 

Put chicken in a roasting pan, cut up one lemon and stuff it in the cavity along with a couple onion wedges and a little bit of thyme and rosemary.

Brush the chicken with your butter mix, squeeze the other lemon over the chicken. Then just bake for an hour. 

Enjoy!

Pair this with Sauvignon Blanc
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