Scallops & Spinach over Pasta

Scallops & Spinach over Pasta

Ingredients:

12 ounces spaghetti

3 pounds bay scallops

1 (10 ounce) package frozen chopped spinach, thawed

1 tablespoon fresh lemon juice

1 tablespoon olive oil

1/4 cup water

garlic powder to taste

salt and pepper to taste

1/4 cup grated Parmesan cheese

Directions:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.In a medium skillet, saute spinach in olive oil until heated through. Add lemon juice, garlic powder and water.Add scallops and cook for 3 minutes or until done. Be careful not to overcook. Season with salt and pepper to taste.Place strained spaghetti in dish and place the scallops and sauce on top. Serve with grated Parmesan cheese.

-->

Chesapeake Bay Almond Crusted Halibut

 

Almond Crusted Halibut

Ingredients:

1/3 cup dry white wine

2 tablespoons cider vinegar

2 tablespoons minced shallots

1 sprig fresh thyme

1 bay leaf

1/3 cup heavy cream

10 tablespoons unsalted butter

3 tablespoons chopped fresh chives

2 teaspoons fresh lemon juice

salt and pepper to taste

6 fillets halibut

2 tablespoons vegetable oil

1 tablespoon unsalted butter

1/4 cup fresh bread crumbs

2/3 cup minced blanched almonds

1 tablespoon unsalted butter, melted

1 egg, lightly beaten

Directions:

Make beurre blanc: In a small saucepan over medium heat, combine wine, vinegar, shallots, thyme and bay leaf. Boil until liquid has evaporated. Stir in cream, and boil until liquid is reduced by half; decrease heat to low. Whisk in butter, 1 piece at a time, adding each new piece before previous one has melted completely. Do not allow sauce to simmer, or it may separate.

Strain sauce through a fine sieve into a heatproof bowl. Stir in chives, lemon juice, salt and pepper. Keep warm by setting bowl in a larger container of hot water.Preheat oven on broiler setting. Pat fillets dry, and season with salt and pepper.Heat oil and 1 tablespoon butter in a large skillet over medium-high heat. Saute halibut fillets for 2 to 3 minutes on each side, or until lightly browned, and just cooked through. Transfer to a baking sheet, and cool 5 minutes. In a small bowl, stir together bread crumbs, almonds and 1 tablespoon melted butter. Brush tops of fillets with egg, and spread with almond mixture.

Broil fillets 1 to 2 minutes, or until browned. Place fillets on individual plates, and spoon beurre blanc around it.