Seared Scallops with Cauliflower, Raisins, Capers and Pecans

Based on a recipe from Food & Wine.

SO DELICIOUS!!!  And easy to prepare!

Ingredients:

1. 1/2 small head of cauliflower, cut into small florets (4 cups)
2. 1 tablespoon extra-virgin olive oil
3. 12 jumbo scallops (1 1/2 pounds), side muscle removed
4. Salt and freshly ground pepper
5. 2 tablespoons unsalted butter
6. 1/4 cup chopped roasted pecans
7. 2 tablespoons drained small capers
8. 2 tablespoons golden raisins
9. 2 tablespoons balsamic vinegar
10. 1 tablespoon chopped flat-leaf

Directions:

1. Bring a medium saucepan of salted water to a boil. Add the cauliflower and boil over high heat until just tender, 3 to 4 minutes. Drain, shaking off the excess water.
2. In a large skillet, heat the oil until shimmering. Season the scallops with salt and pepper; add to the skillet in a single layer and cook over high heat until golden and crusty, about 2 minutes. Turn the scallops. Add the butter, cauliflower, pecans, capers and raisins and cook undisturbed until the scallops are white throughout and the cauliflower is lightly browned in spots, about 1 minute longer. Add the balsamic vinegar and stir gently to coat. Transfer to plates, garnish with the parsley and serve.

Angel Hair Pasta with Shrimp, Asparagus and Basil

Delicious! And so simple to prepare!

Ingredients:

10 stalks thin fresh asparagus
1 Tablespoon olive oil
2 cloves garlic, crushed
1/4 teaspoon hot red pepper flakes
3 medium tomatoes, seeded & chopped
1/2 cup dry white wine
1/4 teaspoon salt
12 ounces peeled & deveined shrimp
1 Tablespoon butter
9 ounces fresh angel hair pasta, cooked & drained
1/4 cup shredded fresh basil
freshly shredded Parmesan cheese, for topping

Directions:

1. Trim asparagus. Rinse in cold water; drain. Remove tips and set aside. Cut remaining stalks diagonally into 1-inch pieces.
2. Heat olive oil in a large skillet over medium- heat. Add garlic and hot pepper flakes and mix well. Cook for 1 minute, stirring constantly. Stir in tomatoes. Cook for 2 minutes, stirring frequently. Add the asparagus stalks, white wine and salt and mix well. Cook for 3 more minutes, stirring frequently. Discard garlic if desired (I did.). Stir in asparagus tips and shrimp. Cook for 3 minutes, stirring constantly, until shrimp turn pink. Add the butter. Cook until butter melts, stirring constantly. Add the cooked pasta, tossing to mix. Stir in basil.

~Based on a recipe from Recipe Girl.