Dinner: Sea Scallops, Tabbouleh, and Sweet Potato Fries

this is going to be a jam packed post of pictures and recipes!! my new roommate (and sorority sistaaaa, holla!) Becca loves to cook as much as i do so i cant take full credit! we worked together to make this AMAZING meal, and while the cooktime was long, the real prep wasn't time consuming at all! :) perfect weeknight or weekend meal!

Seared Sea Scallops (how's that for alliteration!!??)

Ingredients:

• 1 lb jumbo sea scallops (wild caught - always!)
•  paprika, to taste
• cayenne pepper, to taste
• s&p to taste

Preparation:
pat dry fresh scallops with a paper towel to ensure that real crisp outside when cooked.  combine all ingredients in a tupperware bowl (or whatever you have!) heat a skillet pan with a bit (1tbsp will do) of evoo.  once the pan is heated and coated with evoo, place scallops in the pan. cook on each side for about a minute, or until opaque. you dont want to overcook these guys, so pay attention :)

serve immediately. enjoyyyyyy!! :)

Tabbouleh
(found *via GimmeSomeOven)

Ingredients:

• 1/2 cup bulgur (a.k.a. cracked wheat)
• 2 cups of water or chicken stock
• 2-3 cups of curly parsley, finely chopped
• 1/2 cup of mint, finely chopped
• 1/4 cup of scallions, finely chopped
• 3-4 roma tomatoes, chopped
• 2 Tbsp of olive oil
• juice of half of one lemon (or more to taste)
• 1/2 tsp salt

Method:
In a large bowl, pour 2 cups of boiling water (or chicken stock) over the bulgur.  Let it sit for 30-60 minutes until softened, and then strain the bulgur through a fine-mesh strainer.
Then combine the prepared bulgur, parsley, mint, scallions, and tomatoes in a large bowl.  Add oil and lemon juice, and stir until well mixed.  Add salt to taste.
Serve immediately or refrigerate for up to one day.

Sweet Potato Fries

Ingredients:

• 2 sweet potatoes, peeled and cut to desired size
• evoo
• paprika, to taste
• cayenne pepper, to taste
• s&p, to taste

Preparation:

pre-heat oven to 425 degrees. mix all ingredients in a bowl and place on foiled tray.  add extra cayenne and paprika if desired (we did!). bake for 35 minutes at 425. for the last 5 or so minutes, put the oven on low broil - this gives it a bit of a crisp at the end!

SO DELICIOUS!!!

Crispy Shrimp Tacos with Mango Salsa

Crispy Shrimp Tacos
(adapted from How Sweet It Is) 
 
1/2 pound raw, deveined shrimp (tails removed)
1 tbsp olive oil
2 tbsp flour
1/4 tsp cumin
1/4 tsp paprika
1/4 tsp cayenne pepper
1 tsp minced garlic
1/4 tsp salt
1/4 tsp pepper
4 corn or flour tortillas

Optional additions:
1/4 cup grated cotija or cheddar cheese
1 lime
shredded lettuce
cilantro
fat free sour cream or fat free greek yogurt
mango salsa (below)
fresh salsa

Make sure shrimp is clean and completely dry. Combine salt, pepper, garlic and cumin and sprinkle it over the shrimp. Add the flour to a small bowl, and dredge the shrimp through the flour to get a very light coating on it. Heat a skillet on medium high heat and add the olive oil. Once hot, add the shrimp and brown on each side, about 2-3 minutes per side. Remove the shrimp and let drain on a paper towel.




Mango Salsa
 

Ingredients:
(for 6)
3 mangos, diced
1 medium red onion, diced small
1 medium red pepper, diced
large handful of cilantro, chopped roughly
juice of 2 limes
s&p to taste

combine all ingredients and serve!! it's so easy and this was everyone's favorite part of the meal!

mango salsa is always my favorite salsa - the fresh, fruity flavors mix so well with the acidic lime juice and fragant cilantro! i want some now......

quite the mexican spread for an irish holiday :)

Shrimp and Scallop Orzo with Cherry Tomatoes

OMG. that is all i have to say about this recipe.


Shrimp and Scallop Orzo with Cherry Tomatoes and Romano Cheese
adapted from here**

Ingredients

• 1 cup uncooked orzo (rice-shaped pasta) ** i used a box - feeding lots of hungry shovelers
  
• 2 tablespoons olive oil, divided
• 3/4 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• 1 pound medium shrimp, peeled and deveined
• 1 pound Sea Scallops, halved **bay scallops work fine too, i just dislike them
• 1 chopped Vidalia or other sweet onion
• 1 tablespoon bottled minced garlic ** i used way more, like usual
  
• 1/4 teaspoon crushed red pepper
• 1 *container cherry tomatoes, halved
• 1/3 cup (about 1 1/2 ounces) grated fresh pecorino Romano cheese
• 1/3 cup chopped fresh basil ** i used way more
  

Preparation

Cook the pasta according to package directions, omitting salt and fat (or don't omit...whatevs).
While pasta cooks, heat 1 tablespoon oil in a large skillet over medium-high heat. Sprinkle 1/2 teaspoon of salt and 1/8 teaspoon of black pepper evenly over shrimp. Add shrimp to pan; cook 1 1/2 minutes on each side or until done. Remove from pan. Do the same with the scallops. instructions how to pan sear them here**.

Add remaining 1 tablespoon olive oil to pan. Add onion, garlic, and red pepper; cook 2 minutes, stirring frequently. Add tomatoes, and cook 3 minutes or until tomatoes begin to soften, stirring occasionally. Stir in pasta and shrimp; cook 1 minute or until thoroughly heated. Remove from heat, and stir in 1/4 teaspoon salt, 1/8 teaspoon black pepper, cheese, and basil.

some comments received:
"omg mads, this is UNREAL"
"mads, seriously, this is the best thing you've ever cooked"
"mads, make this again. tomorrow"