Seared scallops with garlic and citrus zest recipe from Chef Eric Crowley

 Seared Scallops with Garlic & Citrus Zest 

Spring and summer were practically made for seafood! This amazing recipe for seared scallops comes from Chef Eric Crowley of Culinary Classroom. For more information about Eric and his delicious recipes and techniques, visit Culinary Classroom.

· 8 large sea scallops, cleaned and dry  

· 1/2 teaspoon lime zest   

· 1/2 teaspoon lemon zest

· 1 teaspoon minced garlic 

· 2 tablespoons lime and lemon juice  

· 1 ½ tablespoons butter, room temperature  

· 1 tablespoon olive oil  

· Salt and pepper to taste 

· 2 tablespoons fresh dill chopped  

· 8 ounces cooked white rice or pasta  

Directions

Heat olive oil in a skillet on medium-high heat until the oil is very hot. Then add scallops in a single layer and sauté until the scallops are browned on one side, about 2 minutes. Turn the scallops over and continue to cook until the scallops are slightly firm, about 2 more minutes. Remove the scallops to a warm dish. Lower the heat on the skillet to medium-low. Add the zests, juice and garlic all at once to the pan. Scrape up the fond that is on the bottom of the pan. Add the butter and heat until it melts. Add salt and pepper to taste.
Drizzle the sauce over the scallops and garnish with dill. Serve with rice or pasta.

 

Tzatziki sauce recipe

Tzatziki, also known as tarator or cacık, is a dip, soup, or sauce found in the cuisines of Southeast Europe and the Middle East. It is commonly used as a condiment on gyros and as a dip. 

Tzatziki Sauce

• 1/2 cup finely grated cucumber
• 1 cup whole milk Greek yogurt
• 1 tablespoon lemon juice
• 1/2 tablespoon extra-virgin olive oil
• 1 garlic clove, grated
• 1/4 teaspoon sea salt
• 1 tablespoon chopped dill

Directions

Place the grated cucumber on a paper towel and gently squeeze out the excess water. In a medium bowl, combine all of the ingredients. Cover and keep chilled until ready to use.

Shrimp with spaghetti and dill recipe

Shrimp with Spaghetti and Dill

Ingredients

• 12 ounces uncooked spaghetti 
• 1/4 cup plus 1 tablespoon olive oil 
• 1 pound large shrimp, peeled and deveined
• kosher salt and black pepper, to taste
• 2 tablespoons fresh lemon juice 
• 1 teaspoon grated lemon zest 
• 3/4 cup crumbled Feta cheese
• 2 tablespoons fresh dill, coarsely chopped

Directions 

Cook pasta according to the package directions. Drain and return it to the pot. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper and cook until opaque, 3 to 4 minutes. Stir the lemon juice and zest into the cooked pasta and add the shrimp, Feta, and dill. Add the remaining oil, season with a little more salt and pepper, and toss to coat.