Shrimp & Scallops in a Creamy White Wine Sauce

I've been experimenting with sauces lately. Trying to come up with a super yummy sauce that uses white wine as a dominant flavor. I think I got it with this. This sauce really compliments the flavors of the shrimp, scallops and fresh corn! And, bonus, this dish is ready in about 30 minutes!

How To Make It

• 1/2 lb. of shrimp

• 1/2 lb. of scallops

• 1 tablespoon olive oil

• 2 tablespoons minced fresh shallots

• 1 cup dry white wine

• 1 cup heavy cream

• juice of 1/2 fresh lemon

• Salt to taste

• 1/4 cup fresh corn

• 1/4 cup fresh chopped tomato

• 1 teaspoon fresh oregano, minced (plus a piece for garnish)

• 2 large zucchini, spiralized

Sprinkle the shrimp and scallops with salt and then sauté them in olive oil until the shrimp is pink and scallops whiten and just start to brown, about 2 1/2 minutes per side. Be sure to use a sauté pan that's the right size to allow the shrimp and scallops to lay in a single layer in the pan. Once cooked, remove from pan and set aside on a plate. Cover with aluminum foil to keep warm. Sauté the shallots in the same pan until soft and a little browned, just a few minutes should do it. Add wine and stir until the pan is deglazed, about a minute. Add cream, lemon juice and salt. Increase heat to medium high and let the sauce boil (stirring often) until it reduces to a little thicker than you would like (about 10 minutes), because next you will add the corn and tomato and this will add some liquid to the sauce. Reduce heat to medium, then add corn, tomato and fresh oregano and cook about 7 more minutes (add shrimp and scallops back in a couple of minutes before this part is done). While you're cooking, zap the zucchini noodles for 3 minutes on high in the microwave. Dry them with a paper towel or kitchen towel to reduce moisture. Toss with the shrimp and scallops mixture and serve for a delicious, fresh meal in less than 30 minutes!

Smoked Salmon Zucchini Cups

I admit it, I'm obsessed with zucchini. And why shouldn't I be? It's such an awesome vessel for so many low-carb treats. I've been playing with zucchini cups as a great little appetizer dish. The goal here was a quick, easy and tasty summer appetizer. I say, and so does Michael, a win!

How to Make It

• 1 large zucchini
• 4 oz. goat cheese
• 8 oz. smoked salmon

Slice the zucchini to pieces about 1/3 inch thick. Using a melon baller, carve out a little cup in each zucchini slice. Fill the cup with a teaspoon of goat cheese. Top with a bit of smoked salmon. Simply delicious!

Crispy Chicken

This recipe was inspired by the Crispy Sonoma Chicken Breast at Bistro Aix, our favorite local restaurant. It was delicious!

How To Make It

• 2 tablespoons butter
• 1 tablespoon olive oil
• Boneless chicken breast, with skin still on
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt & pepper

Heat butter and oil in an oven safe skillet. Season top side of chicken with half the oregano, garlic powder and salt & pepper. Carefully place chicken top side down into the heated oil. Again, carefully, season the bottom side of the chicken. Let it cook until golden brown, about 5 minutes. Turn it over and place the pan into a preheated oven at 350 (f). Bake for 20-25 minutes. Remove from oven and return to stove top.

I used the pan juice and added a little heavy cream and mustard to make a sauce. Tossed with some roasted asparagus and mushrooms and placed the chicken atop. There you go!

Broiled Salmon with Zucchini Pasta

Spiralizing zucchini is one of my new favorite things. It's such a healthy, low-carb yet delicious option for a side dish or even main course.

Spiralize the zucchini. Then mix it with some salt and set it aside in a bowl. This will extract moisture. After 20 minutes or so, rinse to get the salt out and wrap the zucchini in a dish towel gently squeezing to dry. Sauté diced shallots and minced garlic in a little olive oil. Add the zucchini, fresh tomatoes, olives and chopped basil. Season with salt, pepper and fresh lemon juice. Then mix in some pesto. Let the mixture cook through a little (but not too much because the zucchini noodles are kind of gross if they're over cooked) and serve with a little fresh parmesan cheese.

The salmon pictured here is simply rubbed with fresh herbs and a little olive oil then broiled to perfection. This is a super delicious low-carb meal. One of my personal favorites.

Ingredients:

• 2 large zucchini

• 1 tablespoon olive oil

• 2 tablespoons diced shallots

• 1 tablespoon minced garlic

• 3 Roma tomatoes chopped into bit sized pieces

• 1/2 cup of pitted Kalamata olives cut in half

• 1 tablespoon chopped fresh basil

• Juice from half a lemon

• 1/4 cup pesto

• Salt & Pepper to taste

• Grated parmesan cheese

Chicken With So Easy Creamy Mustard Sauce

This has become a go-to meal for when I'm feeling tired, lazy... or both. The sauce is so easy, but incredibly rich and delicious.

How to Make it:

The Chicken:

• 2-3 Boneless, skinless chicken breasts
• 2 tablespoons vegetable oil
• White truffle salt (I used Selezione Tartufi White Truffle Salt from Sur la Table) and fresh ground pepper

Preheat oven to 350 (f). Add oil and heat up an oven-safe skillet to medium-high heat until the oil is hot. Generously salt and pepper the chicken. Carefully add the chicken to the pan. Don't move the chicken while it's browning. After about 6-8 minutes turn the chicken (the chicken should turn relatively easily, if it's sticking to the pan it's not ready to turn). Put the chicken in the oven and cook for about 25 minutes or until thermometer reads 165 (f).

So Easy Creamy Mustard Sauce:

• 1 cup of heavy cream
• 1 tablespoon mustard (I used Olivier® Napa Valley Toasted Shallot and Dark Beer Mustard from Sur la Table, which is crazy delicious)
• Salt and pepper (if needed)

Remove the chicken from the skillet and set on a plate wrapped in aluminum foil to keep warm. Set to medium heat and add the cream to the skillet. Deglaze the pan using a whisk. Stir in the mustard. Add salt and pepper to taste, if needed. It's that easy!

I served the chicken with steamed spinach. Topped with the Creamy Mustard Sauce and a little freshly grated Romano cheese.