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!

Tilapia Lettuce Tacos

We love a good lettuce wrap taco bar for dinner. Tonight we tried something new — these pan seared Tilapia filets served as our protein. Toppings included fresh avocado, salsa, cheese, then drizzled with a yummy chipotle aioli and fresh lime juice. Oh yeah, Baby!

How to Make It

Choose your favorite taco toppings to go with the following:

The Fish

Salt and pepper your tilapia filets and then pan sear them in about 2 tablespoons of vegetable oil in a medium-high heated skillet. 2-3 minutes each side is all you should need.

Chipotle Aioli (Sort of)

I make this fake Aioli, sans eggs, for Michael since he hates eggs. It's become one of our favorite sauces for all sorts of things.

Use en immersion blender to blend the following ingredients: about 1/4 cup canned chipotle chiles (rinsed of seeds), 1/2 of a very ripe avocado, 1/2 cup sour cream, juice from 1/2 lime, a splash of cream until it's the consistency you want, then salt to taste.

Happy Man #JoesCrabShackSF

Nuff Said!

Le Creuset Paella Pan

Friends, Sydney and Boris, came over for any evening of good food. Center stage was delicious paella cooked to perfection in the Le Creuset World Cuisine Paella Pan. Le Creuset's enameled cast iron cookware is just fantastic. You can't help but elevate your cooking using these fantastic tools.