We learned the hard way last year that going out for Valentine's Day just isn't for us. It felt so forced to drag ourselves from work to a restaurant to order off a fixed menu with what looked like every other couple in town. That may work for some people, but it's not our happy place. We love our little staycations and trying new recipes in sweats, so this year we stayed home.
Raz took us on a seafood adventure with multiple courses and lots of Northwest freshness. We love taking ourselves to seafood and local markets, so we stopped by Fisherman's Terminal (where the Deadliest Catch guys dock) to pick up a variety of oysters Raz shucked right over our kitchen sink before he grilled up these next two courses.
There was much more food, 90s music, cheers'ing and laughter involved, but these two recipes are super easy, so we didn't want to keep them from you. And, clearly, when the common denominator is bacon, you can't go wrong.
Herewith, Raz's latest.
Pioneer Woman's Bacon-Wrapped Scallops with Chili Butter
Ingredients
2 pounds large scallops
1/2 pound bacon, cut into thirds or halves
1 stick butter
2 teaspoons chili powder
Dash of cayenne
Preparation
Ingredients
2 pounds fresh Brussels sprouts, trimmed and halved
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
6 (1/8-inch-thick) pancetta slices (we used bacon)
1 tablespoon freshly grated Parmesan cheese
Preparation
1. Preheat oven to 425°. Toss together Brussels sprouts and next 3 ingredients in a 15x10" jelly-roll pan. Bake 17 to 20 minutes or until sprouts are tender and edges are lightly browned, stirring occasionally. I like my meat/veggies/most things a little burnt, so Raz actually seared the Brussels in the bacon skillet after crisping that up. You could do either, though, pending your preference for burnt edges
2. Meanwhile, cook bacon in a large skillet over medium heat 8 to 10 minutes or until crisp. Remove bacon, and drain on paper towels. Crumble bacon
3. Remove sprouts from oven, and place in a large serving dish. Top with cheese and crumbled bacon
Raz took us on a seafood adventure with multiple courses and lots of Northwest freshness. We love taking ourselves to seafood and local markets, so we stopped by Fisherman's Terminal (where the Deadliest Catch guys dock) to pick up a variety of oysters Raz shucked right over our kitchen sink before he grilled up these next two courses.
There was much more food, 90s music, cheers'ing and laughter involved, but these two recipes are super easy, so we didn't want to keep them from you. And, clearly, when the common denominator is bacon, you can't go wrong.
Herewith, Raz's latest.
Pioneer Woman's Bacon-Wrapped Scallops with Chili Butter
Ingredients
2 pounds large scallops
1/2 pound bacon, cut into thirds or halves
1 stick butter
2 teaspoons chili powder
Dash of cayenne
1. Wrap bacon pieces around the
outside of the scallops, then attach with a wooden skewer.
2. Cook in a 425 degree oven (on a
drip pan) for 20 minutes, or until bacon is sizzling and brown
OR
Cook under the broiler for 15
minutes, or until bacon is sizzling and brown
OR
3. Grill until bacon is sizzling and
brown - this is the option we chose and they turned out really well
4. Melt butter and stir in chili
powder and cayenne. Drizzle over scallops before serving
Brussels Sprouts with Bacon |
| Image courtesy of The Pioneer Woman |
Ingredients
2 pounds fresh Brussels sprouts, trimmed and halved
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
6 (1/8-inch-thick) pancetta slices (we used bacon)
1 tablespoon freshly grated Parmesan cheese
Preparation
1. Preheat oven to 425°. Toss together Brussels sprouts and next 3 ingredients in a 15x10" jelly-roll pan. Bake 17 to 20 minutes or until sprouts are tender and edges are lightly browned, stirring occasionally. I like my meat/veggies/most things a little burnt, so Raz actually seared the Brussels in the bacon skillet after crisping that up. You could do either, though, pending your preference for burnt edges
2. Meanwhile, cook bacon in a large skillet over medium heat 8 to 10 minutes or until crisp. Remove bacon, and drain on paper towels. Crumble bacon
3. Remove sprouts from oven, and place in a large serving dish. Top with cheese and crumbled bacon
 |
| Brussels Sprouts with bacon. Recipe adapted from Yummly, image courtesy of A Little Piece of Sunshine |
What I/We Drank
 |
| Jaume Serra Cristalino Brut Rose and a Sharpie to write on the cork. Raz knows I love a good rose |
 |
| River Road Chardonnay + Girls on the iPad and my festive phone case |