I made this meal and it turned out great. It was pretty simple to cook. I didn’t use the cabbage, you don’t have to either.

Cooking Tip: I strongly recommend having everything set out first and cut.

Pad Thai Recipe

Serves 4

Ingredients:

8 ounces dried Thai rice stick noodles
1/4 cup fish sauce
3 tablespoons rice vinegar
2 tablespoons cane sugar
3 tablespoons vegetable oil
2 tablespoons minced peeled fresh ginger
1 red jalapeno chile, minced
2 large garlic cloves, minced
12 ounces uncooked large shrimp, peeled, deveined, halved lengthwise (any size is fine)
6 cups thinly sliced Chinese Napa cabbage
3 cups bean sprouts
2/3 cup (lightly packed) fresh cilantro leaves
Lime wedges to serve

Directions:

Soak the rice noodles in a large bowl of warm water until just pliable and almost tender, about 20 minutes. Drain noodles well.

Stir the fish sauce, vinegar and sugar in a small bowl until the sugar dissolves. Set aside.

Heat the oil in a large wok or nonstick skillet over medium-high heat. Add the ginger, chile and garlic and sauté for 1 minute or until the garlic and chile softens and the mixture is fragrant.

Add the shrimp and stir-fry until they are pink and opaque in the center, about 2 minutes.

Add the cabbage, 2 cups of bean sprouts, and half of the cilantro. Add the fish sauce mixture. Stir-fry for 2 minutes or until the cabbage begins to wilt.

Add the noodles and toss until the noodles are tender.

Transfer to 4 plates, mounding slightly and dividing equally. Arrange the shrimp around the noodles. Top with the remaining bean sprouts and cilantro.

Serve with the lime wedges.

[Source Take Home Chef]

This recipe calls for the Jumbo Sea Scallops. Bay scallops are too small and won’t work.

What You Need

5-10 Jumbo Scallops
Bacon strips cut in half
Salt
Pepper
Melted Butter

Directions

Wrap each scallop individually with a peice of the bacon. Use a toothpick to help the bacon stay on the scallop.

Set your stove to broil and preheat.

Add a little bit of butter, salt, and pepper to each scallop before broiling.

When it’s hot add your scallops to the broiler. Cook 3-4 minutes per side.

Serving Tip: This meal works great as an appetizer for really anything. Scallop and steak go great together!

This is a quick easy recipe for Garlic Shrimp.

Ingredients

1/3 cup of butter
1 1/2 to 2 pounds large shrimp, peeled and deveined
4 to 6 medium cloves garlic, crushed and minced
1/3 cup chopped fresh parsley
2 1/2 tablespoons of lemon juice.
Salt

Directions

In a large skillet, heat butter over medium heat until butter stops foaming, about 30 to 45 seconds.

Add the shrimp and garlic and saute over medium heat, turning frequently until the shrimp just turn pink, about 4 to 5 minutes.

Add the parsley, lemon juice, and salt then stir well.

Remove the pan from the heat and serve.

Grilled salmon stays moist with the addition of a savory, herb-filled paste.

Cooking Tip: A grill basket is great for keeping fish intact when grilling. Oil generously before placing salmon inside and use handles to turn

Cooking Tip: This recipe doesn’t call for cilantro, but I like to add that on top when it’s cooking. It gives it great flavor.

Makes 6 servings

Ingredients:

1 cup sun-dried tomatoes in oil
1/2 cup fresh basil leaves, loosely packed
1/2 cup fresh flat-leaf parsley, loosely packed
3 tablespoons fresh oregano leaves
3 cloves garlic, peeled
1 ancho chile, seeded and chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds salmon fillets with skin
1 lemon, quartered
1 lime, quartered

Directions:

Preheat grill to medium.

In a food processor or blender, combine sun-dried tomatoes with their oil, basil, parsley, oregano, garlic, chile, salt and pepper. Process lightly until a coarse paste forms.

Place salmon skin-side down on a tray. Spread herb paste over top of salmon, making a thick, even layer.

Generously oil grill so that the salmon doesn’t stick. place salmon on grill, paste-side down, and cook for 3 minutes. Use 2 metal spatulas to gently loosen salmon from grill and turn it over. Grill salmon for 3 to 4 minutes longer, or just until opaque throughout.

Use spatulas to carefully remove fish from the grill to a warm platter. Garnish with lemon and lime wedges and serve.