Recipe: Seared Scallops with Brown Butter and Cracked Black Pepper

“Once you have mastered a technique, you hardly need look at a recipe again and can take off on your own.” - Julia Child

Scallops are something that is easily paired with so many things: mushroom risotto, sautéed greens, or a light arugula salad. Mastering the art of a perfectly seared scallop takes time. Personally, I love using an Irish butter to get the perfect golden crust on my scallop and cracked black pepper is the perfect addition. The simplicity of this dish is lovely, and it’s the perfect reason why this item is so versatile with any side dish you desire.

---

Pan Seared Scallops

What You’ll Need:

• 12 scallops

• 1/2 tbsp salted buter

• cracked black pepper

---

Instructions:

STEP 1: Rinse scallops off throughly under cold water, then pat dry, removing any excess moisture

STEP 2: Add butter to a 12-inch cast iron over high heat

STEP 3: Once the pan is hot, gradually add in the scallops, and add fresh cracked black pepper on top

STEP 4: Sear scallops for 2 minutes on each side, or once a nice golden crust forms, you’ll want to ensure each piece has a translucent center

STEP 5: Serve and enjoy!

---

Suggested Wine Pairings

• Chenin Blanc

• Pinot Gris

• Slightly Oaked Chardonnay
  

---

XO, Analise

Dining In + Spotify Playlist

“Eating is so intimate. It's very sensual. When you invite someone to sit at your table and you want to cook for them, you're inviting a person into your life.” - Maya Angelou

I’m often asked what meals I cook in a week, and to be truthfully honest it varies. There are some weeks where I cook my normal dishes - staples meals that are super quick to whip up on whim. Then, there are other times where I love experimenting with new flavors and trying different things. The kitchen is such a cool place to be, and it’s so much fun breaking out of my normal routine to create a delicious meal.

Normally, each week I set out a menu of what what is on the docket, and it really helps us stick to a meal plan. Also, setting a weekly is vital to not overspending or wasting a bunch of food! I love switching up the weekly menu, and having some diverse dishes - it makes mealtime really enjoyable.

Today, I am sharing a few dishes that I’ve cooked in the past few weeks. This post is accompanied by the perfect kitchen playlist, full of some of my favorite food related throwbacks. Enjoy!

---

analisemia · Playlist · 14 songs · 0 likes

---

Crispy fried oyster sandwich with arugula and an old bay aioli on a potato roll

crispy fried oyster recipe

Coffee dry rubbed duck with a cherry port wine sauce on a bed of basmati rice

Portobello mushroom fries with a grated parmesan cheese garnish, with a jalapeño garlic aioli

Chicken Milanese with arugula, avocado, tomato, basil, oregano, and a generous topping of freshly grated parmesan cheese

Smoked salmon sandwich with arugula and homemade lemon dill dressing on a potato roll, paired with an arugula and avocado salad

lemon and herb smoked salmon recipe

Homemade sea salt, black pepper, rosemary, and thyme sourdough croutons - perfect for tossing onto a salad

Pecan encrusted thyme and rosemary chicken tenders, paired with waffles, and accompanied by a homemade chili maple syrup

---

XO, Analise

Lemon Garlic Parmesan Wings + Sauvignon Blanc Pairing

“The combination of olive oil, garlic and lemon juice lifts the spirits …” - Yotam Ottolenghi

Wings are a staple in my house, and one of the things my husband and I really enjoy making together. This recipe has been a hit lately, and it was created on whim one afternoon.

I was inspired to pair this dish with a Sauvignon Blanc that blew me away at Linden Vineyards - a Virginia winery. The acidity and fresh notes on the wine paired perfectly next to the smoked chicken with lemon and garlic notes.

Please, continue to read more on how this perfect pair came to be.

Lemon Garlic Parmesan Wings

Garlic and lemon paired together are a powerful combination, but sprinkle freshly grated parmesan cheese on top, and it is truly next level. These smoked chicken wings are literally a dream, and the flavor complexity alone is a total knockout.

The wings were marinated in olive oil, lemon juice, pepper, and garlic and herb seasoning overnight. Then, the next day they were smoked for about 45 minutes on the grill. Once, they were removed from the grill, lemon pepper and garlic herb seasoning were sprinkled on top of the wings, as well as freshly grated parmesan cheese - pure perfection.

I absolutely love the flavor profile on these wings, the herbs and lemon, paired with a mild cheese is delicious. These wings are definitely a twist on the classic lemon pepper wings that are so extremely popular.

---

Linden 2018 Sauvignon Blanc

Linden 2018 Sauvignon Blanc

The Sauvignon Blanc from Linden Vineyards is comprised of the following grapes:

• 88% Sauvignon Blanc

• 12% Semillon

This wine is so lovely, and as the winemaker noted during our visit to Linden, it has elements of oyster shell and lemon rind. Upon tasting it you’ll find crisp, mineral, salinity, and citrus notes. It’s light refreshing and clean. On the nose you’ll get a subtle bouquet note as well. This wine is incredibly balanced and the acidity in the wine works beautifully with each sip.

The Sauvignon Blanc is light and fresh. It would pair perfectly with fresh herbs, fish, grilled chicken, salad with goat cheese, oysters, and of course shrimp. I absolutely love how versatile this wine is. You can most certainly drink this by itself or pair it with a dish.

---

XO, Analise

Recipe: Spicy Chimichurri Smoked Chicken Thigh

“Food is ever-changing and ever moving forward and getting more and more complex.” - Alex Guarnaschelli

Chimichurri is something that really elevates any dish, and adds a little sass to your protein. It pairs well with steaks, seafood, and for today’s recipe - chicken thighs. Chicken thighs are exceptionally juicy, and when paired with the right seasonings and flavors it’s a delight to enjoy.

Today’s recipe is a Spicy Chimichurri Chicken Thigh that is packed with flavor and a lot of spice, and paired with a lovely arugula salad.

---

What You’ll Need:

Chimichurri:

• 6 garlic cloves, peeled

• ½ teaspoon sea salt

• 1 cup cilantro leaves and stems

• 1 jalapeno

• ½ teaspoon cracked black pepper

• 1 tablespoon apple cider vinegar

• ½ cup extra-virgin olive oil

Chicken:

• 1 bone-in chicken thigh

• ½ teaspoon cracked black pepper

• ½ teaspoon lemon pepper seasoning

• ½ teaspoon red pepper flakes

Directions

Chimichurri:

STEP 1: Using a food processor combine garlic, cilantro, jalapeno, cracked black pepper, sea salt, apple cider vinegar, and olive oil.

STEP 2: Blend all of the herbs and seasonings until nice and smooth - you’ll know its blending perfectly as it will immediately become very fragrant.

STEP 3: Transfer to a bowl, cover, and refrigerate for at least 2 hours.

Chicken:

STEP 1: Rinse chicken and pat it dry.

STEP 2: Rub dry seasonings all over the chicken: cracked black pepper, red pepper flakes, and lemon pepper seasoning, as well as the chimichurri sauce. Let the chicken set for at least 1 hour.

STEP 3: Smoke chicken thigh at 225 degrees fahrenheit for 3 to 4 hours, and once the internal temperature has reached 165 degrees fahrenheit immediately remove from the cooking vessel.

Pro Tip: You’ll know the chicken thigh is cooked to perfection when the juices run clear.

STEP 4: Serve with chimichurri sauce on top, and enjoy.

---

XO, Analise

Recipe: Lobster Mac + Cheese

“I think you've got to keep it simple, keep it fresh.” - Emeril Lagasse

The ultimate comfort food is macaroni and cheese, but throw in some lobster, and you’ve totally elevated the dish to another level. There’s something decadent and magical about lobster, and it’s truly such a treat to enjoy.

The combination of gruyere and white cheddar with old bay seasoning in this dish is absolutely lovely - a perfect balance of silky texture and herbs and spices truly makes this meal a joy to eat.

Read more about how you can create this dish at home.

---

What You’ll Need:

• sea salt

• olive oil

• 1 pound elbow macaroni

• 1 quart whole milk

• 8 tablespoons (1 stick) unsalted butter, divided

• 1/2 cup all-purpose flour

• 4 cups Gruyere cheese, grated

• 2 cups mild White Cheddar, grated

• 1/2 teaspoon freshly ground black pepper

• 1/2 teaspoon Old Bay Seasoning

• 2 pounds cooked and chopped lobster meat

• 1 cup seasoned herb breadcrumbs

Instructions:

STEP 1: Preheat oven to 375 degrees Fahrenheit.

STEP 2: Drizzle olive oil into a large pot of boiling salted (to taste) water. Add macaroni and cook according to the packaged instructions for 6 to 8 minutes, then drain well, and let cool.

STEP 3: Heat milk in a pot, then add 6 tablespoons of butter and flour, whisking slowly over low heat for about 2 minutes. Continue to whisk until the mixture thickens and is silky smooth.

Pro Tip: Do not boil the milk, you’ll want to keep it at low heat, not scorching it.

STEP 4: Remove the liquid mixture off the heat and add in both cheeses and seasonings, whisk together until smooth.

STEP 5: Add the cooked macaroni and lobster meat into the cheese mixture, and stir together.

STEP 6: Take 1 tablespoon of butter and coat 10-inch cast iron evenly, ensuring the pasta does not stick to the pan.

STEP 7: Slowly add the cheese, lobster, and lobster mixture into the cast iron.

STEP 8: Combine the remaining 1 tablespoon of butter and breadcrumbs and sprinkle on top of the macaroni. Bake for 30 to 35 minutes, until the sauce is bubbly, and the breadcrumbs and macaroni has a golden crust on top.

STEP 9: Serve and enjoy!

---

XO, Analise