Judy Daily Recipes

Double chocolate loaf cake

‼️GARLIC BUTTER LOBSTER AND SCALLOPS‼️

❗Ingredients:

For the Lobster:
2 lobster tails
1/4 cup unsalted butter, melted
3 cloves garlic, minced
1 tbsp fresh lemon juice
1 tsp paprika
Salt and pepper to taste
Fresh parsley for garnish
Lemon wedges for serving
For the Scallops:
1/2 lb sea scallops, patted dry
2 tbsp unsalted butter
2 cloves garlic, minced
1 tbsp olive oil
Salt and pepper to taste
Fresh parsley for garnish

❗Instructions:

For the Lobster:
Prepare the Lobster Tails: Using kitchen shears, carefully cut through the top of each lobster tail shell lengthwise. Gently pull the lobster meat out, keeping it attached at the base, and rest it on top of the shell.

Make Garlic Butter: In a small bowl, combine the melted butter, minced garlic, lemon juice, paprika, salt, and pepper. Brush the garlic butter mixture generously over the lobster tails.

Broil the Lobster: Preheat your oven's broiler. Place the lobster tails on a baking sheet and broil for 8-10 minutes, or until the lobster meat is opaque and cooked through. Baste with more garlic butter halfway through. Garnish with fresh parsley and serve with lemon wedges.

For the Scallops:
Sear the Scallops: In a large skillet, heat olive oil over medium-high heat. Season the scallops with salt and pepper. Sear the scallops for 2-3 minutes per side until they are golden brown and slightly firm to the touch. Remove the scallops from the skillet and set aside.

Make Garlic Butter for Scallops: In the same skillet, melt the butter and add the minced garlic. Cook for 1 minute until fragrant, then return the scallops to the pan and coat them in the garlic butter.

Serve:
Plate the Dish: Serve the garlic butter lobster tails and scallops together, garnished with fresh parsley and a drizzle of the garlic butter from the skillet. Pair with a side of lemon wedges for extra zest.

Churro Saltine Toffee
Ingredients:
40 salted saltine crackers
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1 cup unsalted butter
1 cup brown sugar
2 cups white chocolate chips
Directions:
Step 1: Prepare the Oven and Crackers
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Arrange the saltine crackers in a single layer on the prepared baking sheet, ensuring they are tightly packed together.
Step 2: Make the Cinnamon-Sugar Topping
In a small bowl, mix together the granulated sugar and ground cinnamon. Set this mixture aside for sprinkling later.

Step 3: Make the Caramel
In a small saucepan, melt the butter and brown sugar over medium heat. Stir constantly as the mixture begins to boil. Once boiling, continue cooking for about 3 minutes until the mixture reaches a deep caramel color and thickens slightly.

Step 4: Pour the Caramel Over the Crackers
Carefully pour the hot caramel mixture over the saltine crackers, spreading it evenly with a rubber spatula to cover all the crackers. Be sure to work quickly, as the caramel will begin to set.

Step 5: Bake the Toffee
Place the baking sheet in the preheated oven and bake for 5-6 minutes, or until the caramel is bubbly and fully covers the crackers.

Step 6: Add the White Chocolate
Remove the pan from the oven and immediately sprinkle the white chocolate chips over the hot toffee. Let the chips sit for about 5 minutes to melt from the heat of the toffee. If needed, return the pan to the oven for 1 minute to help the white chocolate melt.

Step 7: Spread the Chocolate and Sprinkle Cinnamon-Sugar
Once the white chocolate has melted, use a spatula to spread it evenly over the caramel layer. While the white chocolate is still wet, generously sprinkle the cinnamon-sugar mixture over the top for that signature churro flavor.

Step 8: Cool and Break Into Pieces
Let the toffee cool completely on the baking sheet. For quicker cooling, place the pan in the refrigerator for about 10 minutes. Once set, break the toffee into bite-sized pieces and serve.