Outrageous Orangy Skewered Scallops

This wonderful dish was served to us by my lovely friend Christa, a surprising and delicious delight! 

Grilled scallops scented with fresh bay leaves and orange citrus are unique, you just can't get enough of them, so addictive! 

This makes about 6-8 skewers for the BBQ.

2 pounds large sea scallops, rinsed

1/4 cup fresh orange juice 

2 tablespoons fresh lime juice

1/2 cup olive oil 

Salt and freshly ground black pepper 

1 large bunch fresh thyme

5 small oranges, cut into eighths

20 fresh bay leaves

1. Remove small muscle from sides of scallops, and discard. Combine juices, oil, and salt and pepper to taste. Crush a few sprigs of thyme, and add to marinade. Stir in scallops. Marinate in the refrigerator for 1 to 3 hours.

2. Heat a grill or grill pan to medium hot, and place grid 4 inches above coals. Double-skewer scallops, alternating with orange sections. Tuck a sprig of thyme or skewer a bay leaf between each scallop and orange. Lay skewers in a pan, and pour remaining marinade over them.

3. Grill for 2 to 3 minutes on each side, until scallops are opaque and lightly charred. Serve immediately.

Make a double batch and serve as a meal. Your guests will thnk you forever...so fabulous! 

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Caramelized Cauliflower Parm

We clearly can't get enough of parm around here! This is a light, quick and incredibly delicious parm vegg version, awesome as a main dish or side. The Key is the golden caramelization of the cauliflower and the layered textures of the topping ingredients. One of the absolute best!! Lip smacking!

Pre heat oven to 450F. 

Slice large cauliflower into thick "steaks", about 1 inch or so, need some heft. Remove core, it's bitter to my taste.

In a large baking dish, drizzle olive oil on the bottom of the dish and place steaks on top. Salt and pepper only. Bake this for about 15 - 20 min.

You may need to add some oil before turning steaks over and continue to bake for another 15 min or so. The cauliflower should be caramelized on both sides and tender when done.

 

A fresh tomato pan sauce is really best on this dish. In a small frying pan, saute 3-4 smashed garlic cloves until golden. Add chili flakes and fresh tomatoes, lots of salt, pepper and some oregano and basil. The garlic will melt into the sauce while cooking. Use a wide spoon or potato masher to mash down the tomatoes as they melt.

Meanwhile, make a breadcrumb "crumble" for another topping texture. Melt some butter and add panko. Season with garlic salt, paprika, dried or fresh parsley, pepper...yum. 

To assemble the parma, grate parmasean cheese on each cooked steak. Spoon tomato sauce on top of each piece. Add shredded mozz or fresh mozz on each, drizzle the breadcrumbs all over. 

Because the steaks are cooked, just broil this dish for a few minutes until cheese is melted and golden.

You will devour this parma...it is simply fantastic! Make lots, a double batch, great leftovers too! 

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