Sautéed Scallops with
Cherry Tomatoes, Green Onions and Parsley
| 1½ | pounds large sea scallops, side muscles removed |
| Fleur de sel or coarse kosher salt | |
| 4 | tablespoons extra-virgin olive oil, divided |
| 4 | large green onions, chopped, white and green parts separated |
| 1 | 12 ounce container cherry tomatoes or grape tomatoes |
| 4 | tablespoons coarsely chopped fresh Italian parsley, divided |
| 3 | tablespoons fresh lemon juice |
| 1/2 | teaspoon mild Spanish paprika (Pimentón dulce) or Hungarian sweet paprika |
Grilled Tuna Niçoise Salad
| Vinaigrette | |
| 2 | tablespoons champagne vinegar |
| 1 | tablespoon fresh tarragon, chopped |
| 1 | teaspoon Dijon mustard |
| 1 | small shallot, minced |
| 3/4 | cup olive oil |
| sea salt, to taste | |
| ground pepper, to taste | |
| Tuna | |
| 16 | ounces fresh tuna steak |
| olive oil cooking spray | |
| Salad | |
| 1/2 | pound green beans, trimmed, blanched |
| 1½ | pounds small new potatoes |
| 1/2 | cup red onion, thinly sliced |
| 1/2 | cup pitted Niçoise olives |
| 1 | cup cherry tomatoes, halved |
| 1 | egg, hard boiled, peeled and quartered (optional) |
1 large Eggplant, sliced ¼” thick
2 cups Milk
3 large Eggs
½ cup All Purpose Flour
2 cups Seasoned Bread Crumbs
2 cups Olive Oil
½ tbsp. Salt
½ tbsp. Pepper
1 cup Cheddar Cheese, grated
Cajunized Shrimp Grits
1 stick (4 oz. Butter) 4 Cups Milk
4 cups Water ½ tsp. Salt
3 Cups Quick Grits 1 Cup grated Cheddar cheese
Hot pepper sauce ¼ cup fresh Parsley
1 tsp black pepper 1 tsp. cayenne pepper
12 Bacon Slices, chopped coarse 2 lbs. large uncooked shrimp (P & D)
½ lb of mushrooms, sliced 2 cups green onions, sliced
2 large cloves, garlic, minced 2-1/2 Tbls. Fresh lemon juice
2 med red bells (chopped) 1 med onion (chopped)