Today, you’re in for a treat.
With the beginnings of Spring budding in the air, it’s time for some light and delicious dinners. Now, I don’t know about you, but I love me some seafood. And bacon.I’m pretty sure that the most wonderful dishes always include some form of shellfish. And the other wonderful dishes include bacon. So why not combine them?
Tonight is no different. Be prepared to salivate. I give to you the following wonders: Pan Seared Bacon Wrapped Scallops served with fresh Oven Roasted Brussels Sprouts and my wonderful mother’s very own recipe for Homemade Gluten Free Corn Bread.
Since I’m doing three separate things here, I’m going to go in a step by step process of how I coordinate different cooking times.
First, we have to prepare our cornbread and get that on to cook. It’s going to be one of the most time consuming items, but it will also sit out on the counter and cool, which frees up your oven space for your Brussels Sprouts in the future.
Side note: the cornbread is a super awesome dessert when drenched in honey and served with hot tea.
Mama’s Homemade Gluten Free Corn Bread:
1 cup Jules gluten free flour.
1 cup Bob’s red mill gf corn meal,
4-5 tbs sugar ( I like mine sweet so I use 5),
4 tsp baking powder,
1/2 tsp salt.
1 egg or 1 egg replacer,
1 cup milk or equivalent (I like coconut milk for this recipe),
1/4 cup canola oil.
Now, mix all of your dry ingredients together first. If you like, as my mom and I both do, you can make a batch of the dry mix in batches, and store these in ziplock baggies to have around on hand for a quick addition to any meal.
Once your dry ingredients are all combined, set them off to the side for the moment. Now, mix your wet ingredients in a separate bowl, and mix them thoroughly. Go ahead and combine everything together. Be sure to mix thoroughly so there are no possible lumps in your mix.
Don’t forget to oil your pan. And for any of you fellow soy allergy sufferers out there, DON’T FORGET that cooking sprays include soy. I like to take just a little bit of vegetable oil on a paper towel and wipe down my pan.
Bake at 425° for 15-20 minutes or until golden brown.
When done, you should have something wonderfully tasty that looks like this:
Now on to the Brussels Sprouts!
First, we’re going to start off with the following ingredients:
3 cups (roughly) washed and halved Brussels Sprouts
2 tablespoons olive oil
1 teaspoon Kosher salt
1 teaspoon garlic powder/black pepper/onion powder mixture
3 strips of bacon
Take your Brussels Sprouts and put them in a large bowl with the 2 tablespoons of olive oil. Be sure to get them all equally covered. Then pour in your Kosher salt and your spice mixture to get them all covered deliciously.
Now, take out your bacon.
This is the easy, yet slimy, part. Take the 3 bacon slices and cut them into small strips that will go over the tops of your Brussels Sprouts.
Tip: If your bacon is slightly frozen, it’s much easier to cut up your bacon without it sliding around on you.
Now, set your oven to 400 degrees and cook for 15-20 minutes minutes, when bacon has a nice golden crisp to it, and the Brussels Sprouts are tender when you put a fork through them.
They will look wonderfully delicious, much like the following:
On to the Bacon Wrapped Scallops!
This will be the centerpiece of your dinner, at least it is in mine. Feel free to add anything to this meal, like a nice steak or some roasted chicken. However, for me, this is more than enough food.
What you’ll need:
3 large sea scallops
3 pieces of bacon
2 toothpick skewers
Now heat up your skillet with one tablespoon of olive oil, and two tablespoons or minced garlic.
Once your garlic is effectively browned, put your scallops on to cook. Now, you want to be sure to cook them on a lower heat. Scallops cook very quickly, but you also need to make sure the bacon is fully cooked.
Raw bacon is gross and unhealthy. I like to avoid getting trichinosis. Unless you’re my best friend. She eats her bacon mostly raw, merely warm. I know…ew.
In the end, my scallops came slightly unwrapped, but were still QUITE delicious.
Serve and enjoy.
This meal is brought to you by Star Trek: The Wrath of Khan.
Nerd Chefs Unite!
This recipe is: gluten free, egg free, dairy free, soy free, peanut free, tree nut free, and paleo friendly!