Recipe Lab

Seared Scallops with Creamy Spinach Sauce

Ingredients:

12 large sea scallops, cleaned and patted dry
2 tbsp olive oil
Salt and pepper to taste
2 tbsp butter
3 garlic cloves, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 cups fresh spinach, chopped
1/4 tsp red pepper flakes (optional)
Fresh herbs (thyme or parsley) for garnish
Instructions:

Heat olive oil in a skillet over medium-high heat.
Season scallops with salt and pepper. Add scallops to the hot skillet and sear for about 2-3 minutes per side until golden brown and cooked through. Remove scallops from the pan and set aside.
In the same skillet, add butter and minced garlic. Sauté for 1 minute until fragrant.
Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese and cook until the sauce thickens, about 2-3 minutes.
Add chopped spinach and red pepper flakes (if using). Cook for 1-2 minutes until the spinach wilts.
Return the scallops to the skillet, spoon the sauce over them, and let them warm through.
Garnish with fresh herbs and serve immediately.

Garlic Herb Butter Shrimp with Caramelized Onions

Ingredients:
For the Shrimp:
1 lb large shrimp, peeled and deveined
2 tbsp olive oil
2 tbsp unsalted butter
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp red pepper flakes (optional)
1 tbsp fresh parsley, chopped
1 tbsp fresh cilantro, chopped
For the Onions:
1 medium onion, thinly sliced
1 tbsp olive oil
1/4 tsp salt
1/2 tsp sugar (optional, for caramelization)
For Garnish:
Lemon wedges
Extra fresh herbs
Instructions:
Caramelize the Onions: Heat olive oil in a pan over medium heat. Add sliced onions, salt, and sugar. Cook, stirring occasionally, for 10-12 minutes until golden brown. Remove and set aside.
Cook the Shrimp: In the same pan, heat olive oil and butter over medium-high heat. Add shrimp, salt, pepper, smoked paprika, garlic powder, and red pepper flakes. Sear for 2-3 minutes per side until shrimp turn golden and opaque.
Combine: Add caramelized onions back to the pan with the shrimp. Stir in fresh parsley and cilantro. Toss to coat.
Serve: Transfer to a plate, garnish with extra fresh herbs and lemon wedges. Serve hot and enjoy!

Creamy Lobster Fettuccine

Ingredients:
For the Pasta:
12 oz fettuccine or pappardelle
2 lobster tails, cooked and chopped
2 tbsp butter
2 cloves garlic, minced
1/2 cup dry white wine (optional)
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 tsp red pepper flakes (optional)
1/2 tsp salt
1/4 tsp black pepper
1 tbsp lemon juice
1/4 cup fresh parsley or chives, chopped
Instructions:
Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
In a large skillet, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
Pour in white wine (if using) and let it reduce by half. Add heavy cream, Parmesan, red pepper flakes, salt, and black pepper. Simmer for 3-4 minutes until thickened.
Stir in the cooked lobster and lemon juice. Cook for another 2 minutes to heat through.
Add the drained pasta to the sauce, tossing to coat. If needed, add reserved pasta water for desired consistency.
Remove from heat and garnish with fresh parsley or chives. Serve immediately. Enjoy!