Tag: ground pepper

Carbonara with Shrimp and Scallops

Dinner with friends again, so I opted to make this old recipe again, which it seems I never posted before? I added some shrimp to the original.

Carbonara with Pan Seared Scallops

Ingredients for Scallops

  • 12-16 large scallops 3-4 per person + deveined shrimp
  • 2 tbsp olive oil
  • 2 tbsp butter
  • Salt and Pepper

Ingredients for Carbonara

  • 8 slices thick cut bacon diced
  • 1 shallot finely sliced
  • 1 clove garlic leave whole
  • 4 green onions
  • 2 egg yolks
  • 1/2 cup heavy cream
  • 1 cup parmigiana Reggiano grated
  • fresh ground pepper
  • 14 oz (400g) pasta of your choice -I used Linguine

Pasta Carbonara

1. Start cooking pasta in large stainless-steel pot.

2. In small bowl mix together cream, egg yolks and 3/4 of cheese.

3. In large skillet cook bacon until crisp, add shallots and ½ green onions.

4. Smash down garlic clove a bit, add to bacon. (remove prior to adding pasta)

5. When pasta is finished cooking, drain well, then add to skillet of bacon.

6.. Toss well, then transfer to large bowl.

7. Add cream mixture to pasta and combined well. Make sure pasta is still hot in order to cook the eggs and melt the cheese.

Perfect Pan Seared Scallops (+ shrimp)

1. Blot scallops with paper towel to remove any water. Salt and pepper.

2. Heat large non-stick frying pan, add 2 tablespoons olive oil.

3. Make sure frying pan is hot before adding scallops but not smoking.

4. Add scallops leaving plenty of space between. Overcrowding the pan will drop the pan temperature and cause scallops to steam rather than sear. (may have to do in batches)

6.  Sear for about 2-4 minutes or when bottom is a nice golden brown. Don’t move them around in the pan or you will prevent them from forming that nice brown crust. After a couple of minutes have peek under to see if golden brown.

7.Turn to sear other side. (about 1-3 more minutes)

8. Spoon the melted butter over the scallops as the other side finishes cooking.

10. Transfer to paper towel covered plate.

11. Keep warm in oven, if making in batches.

12. Add butter to another frying pan. Cook shrimp until pink flipping once!

13. Add shrimp and scallops to pasta and mix well

14. Serve with more Parmesan cheese.

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Honey Dijon Pork Roast

Finally got together with our two new friends from Vermont and since I had a lovely pork loin roast in the freezer, some very fresh cauliflower and four sweet potatoes, it was a no-brainer! Bonus – after thawing the roast I didn’t have to marinade it! Start it off with a crisp Caesar salad…actually this meal would be great for Easter...

Honey Dijon Pork Loin Roast

Servings 8 serves

Instructions

  • 3- pound pork loin
  • 1 tablespoon olive oil
  • 1 teaspoon sweet paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • salt and fresh ground pepper, to taste
  • 4 cloves garlic, minced
  • 1/4 cup honey
  • 3 tablespoons low-sodium gluten free soy sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon olive oil
  1. Preheat oven to 375˚F.
  2. Line a rimmed baking sheet with aluminum foil or parchment paper and set aside.
  3. Pat dry pork loin with paper towels.
  4. In a small mixing bowl combine paprika, garlic powder, onion powder, thyme, rosemary, salt and pepper.
  5. Lightly spray pork loin with cooking spray. This will make it easier for the spice mix to stick.
  6. Take the spice mix and rub it all over the pork loin.
  7. Heat olive oil over medium heat and sear the pork loin until browned on all sides; about 3 to 5 minutes per side.
  8. Transfer pork loin to previously prepared baking sheet, fat-layer side up; set aside.
  9. In a bowl, combine garlic, honey, soy sauce, mustard and oil; whisk until well combined. If too thick, add a bit more oil or soy sauce.
  10. Brush remaining honey mixture over the pork loin.
  11. Roast for 45 minutes or until internal temperature of the pork loin reaches 145˚F