Welcome to #TripleSBites!
This week I will be filling this space with spicy, saucy and sexy recipes- perfect to share with your valentine in a few weeks. Don't forget to check out the prize package below and enter!
I introduced this event, sponsors and bloggers in my preview post and please click here to visit and learn more about our sponsors. Also, I want to thank Camilla of Culinary Adventure with Camilla. This lady has worked so hard to put this event together and deserves many rounds of applause- head over to her blog and show her some love!
I knew that I wanted to make a dish highlighting acallops because they are one of my favorite things to eat. This was a perfect opportunity to use a product from our sponsor, Gourmet Garden. Gourmet Garden was kind enough to send participants 17 different herb products (stir-in pastes and lightly dried) for this challenge. I was lucky enough to use Gourmet Garden's product in a previous blog challenge and was thrilled to have a chance to work with the product again. This time, along with stir-in paste, Gourmet Garden included 5 lightly dried herbs. I love this product because they last 4 weeks after they are opened, but are void of moisture and freshness like a fully dried herb.
I opted to make a beurre blanc sauce for the scallops because I knew it would work great with the herbs and it is such a simple and delicious sauce- perfect with seafood or fish. I love a scallop with a nice crust from a good sear. Drying your scallops is very important to get this. If they are wet it will produce too much moisture and getting the desired flavorful crust will be difficult.
On my romantic evening, I picture eating these scallops with a glass of bubbly while we grill a pair of steaks- perfect appetizer! I originally made these for my family and they adored them! I think the words best scallops ever was uttered more than once!
I am so excited to share all of the recipes for #TripleSBites! Also, check out the other bloggers on the hop below for more recipes!
1 shallot, minced
1 1/2 Tbl fresh lemon juice
1 Tbl fresh minced parsley (I used Gourmet Garden Lightly Dried)
1 Tbl fresh minced basil (I used Gourmet Garden Lightly Dried)
1 Tbl fresh minced tarragon
2 1/2 sticks unsalted butter, cut in tablespoon portions
1 Tbl unsalted butter
! Tbl olive oil
2 dozen scallops
Add shallots, processco and lemon juice to a sauce pan. Simmer on medium high heat until reduced by three quarters. Whisk in the butter tablespoon by tablespoon. The sauce will thicken and have a creamy appearance. Set sauce aside and prepare the scallops.
Heat butter and olive oil a large skillet over medium-high heat. Pat both sides of scallops to ensure that they are dry ( if too wet it will not result in a nice sear), and season with salt. Place scallops in the pan (you may have to sear in batches depending on how many your make) and allow the scallop to sear undisturbed 2-3 minutes or until well browned. Gently flip the scallops and repeat with the other side.
Pour sauce into the bottom of a plate and place scallops in the sauce.
This giveaway is open to residents of the United States
only, age 18 and older. This #TripleSBites 2015 giveaway runs from Monday,
February 2, 2015 12:00am PT through Monday, February 9, 2015 at 6:00pm PT.
Winners will be randomly chosen and announced on February 10, 2015. Winners
will also be contacted by email and will have 48 hours to respond to the email.
If a winner does not respond in that time a new winner will be chosen. For more
information, see the full terms and conditions in the Rafflecopter widget.
All prize packages were provided free of charge.
Participating bloggers received complimentary product(s) for their
#TripleSBites posts. All opinions stated are my own.
Please click on the arrows in the rafflecopter to scroll through the prize packages!