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Since scallops are one of my favorite seafoods, I was really excited to experiment with creative ways to cook them. This recipe pairs another one of my all time favorite grilling foods, shishito peppers, with these succulent and delicate shellfish. Grilling scallops really couldn’t be easier, the most important thing to keep in mind is to make sure they don’t get overcooked.
This recipe is my new favorite way to mix it up when cooking salmon. Whether you decide to make your own spinach artichoke dip (this is a perfect way to use leftovers) or buy some that’s already made, you’re going to love the way it tastes combined with our flavorful, meaty wild caught salmon.
Salmon is the perfect quick, easy and delicious weeknight dinner. We love baking larger pieces of salmon whole, but for this pan searing technique you’ll want to slice the fish into smaller sized fillets. About six to eight ounces per person is a good serving size.
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