wilkes

Pour vinegar over a steak and cover both sides with mustard and shake a lot of peppercorns on steak. Referigerator overnight and grill or pan fry. Delicious

Pan-Seared Scallops
1 pound fresh or frozen sea scallops
2 tablespoons all-purpose flour
1 to 2 teaspoons blackened steak seasoning or Cajun seasoning
1 tablespoon cooking oil
1 10-ounce package prewashed spinach
1 tablespoon water
2 tablespoons balsamic vinegar
1/4 cup cooked bacon pieces
Thaw scallops, if frozen. Rinse scallops; pat dry. In a plastic bag combine
flour and seasoning. Add scallops; toss to coat. In a large skillet cook
scallops in hot oil over medium heat about 6 minutes or until browned and
opaque, turning once. Remove scallops.
Add spinach to skillet; sprinkle with water. Cook, covered, over medium-high
heat about 2 minutes or until spinach is wilted. Add vinegar; toss to coat
evenly. Return scallops to skillet; heat through. Sprinkle with bacon. Makes 4
servings.
Pan-Seared Scallops with Pesto and Tomato
2 cups fresh basil leaves, plus
2 tablespoons finely shredded basil
1/4 cup pine nuts
1/2 cup grated Parmigiano-Reggiano cheese
1 garlic clove, finely chopped
2 teaspoons fresh lemon juice
3/4 cup extra virgin olive oil, plus
1 tablespoon extra virgin olive oil
Kosher salt and freshly ground pepper
1 plum tomato, finely diced
4 large scallops
In a food processor or blender, pulse the basil leaves until finely chopped.
Add the pine nuts, cheese, garlic and lemon juice. Turn the machine back on
and add 3/4 cup of the olive oil in a slow, steady stream. Season the pesto
with salt and pepper. Place the pesto in a bowl and cover with plastic wrap.
In a small bowl, combine the tomato and shredded basil and set aside. In a
large skillet, heat the remaining 1 tablespoon of olive oil over medium- high
heat until almost smoking. Add the scallops and sear until golden brown, about
2 minutes per side. Transfer the scallops to a plate. Drizzle 2 teaspoons of
the pesto on each scallop and arrange the tomato and basil around the
scallops. Serve immediately.
Yield: 2 servings
"Scallops Roadhouse"
12 scallops
Salt to taste
½ green pepper
2 tablespoons white wine
½ red (sweet) pepper

Wash and clean scallops, cut red and
green peppers into ½ inch squares.
Salt lightly and sauté scallops and
peppers together until tender.
Season to taste.
Sprinkle with white wine and serve on toast with fried potatoes

Pan-Seared Scallops
1 pound fresh or frozen sea scallops
2 tablespoons all-purpose flour
1 to 2 teaspoons blackened steak seasoning or Cajun seasoning
1 tablespoon cooking oil
1 10-ounce package prewashed spinach
1 tablespoon water
2 tablespoons balsamic vinegar
1/4 cup cooked bacon pieces
Thaw scallops, if frozen. Rinse scallops; pat dry. In a plastic bag combine
flour and seasoning. Add scallops; toss to coat. In a large skillet cook
scallops in hot oil over medium heat about 6 minutes or until browned and
opaque, turning once. Remove scallops.
Add spinach to skillet; sprinkle with water. Cook, covered, over medium-high
heat about 2 minutes or until spinach is wilted. Add vinegar; toss to coat
evenly. Return scallops to skillet; heat through. Sprinkle with bacon. Makes 4
servings.
Pan-Seared Scallops with Pesto and Tomato
2 cups fresh basil leaves, plus
2 tablespoons finely shredded basil
1/4 cup pine nuts
1/2 cup grated Parmigiano-Reggiano cheese
1 garlic clove, finely chopped
2 teaspoons fresh lemon juice
3/4 cup extra virgin olive oil, plus
1 tablespoon extra virgin olive oil
Kosher salt and freshly ground pepper
1 plum tomato, finely diced
4 large scallops
In a food processor or blender, pulse the basil leaves until finely chopped.
Add the pine nuts, cheese, garlic and lemon juice. Turn the machine back on
and add 3/4 cup of the olive oil in a slow, steady stream. Season the pesto
with salt and pepper. Place the pesto in a bowl and cover with plastic wrap.
In a small bowl, combine the tomato and shredded basil and set aside. In a
large skillet, heat the remaining 1 tablespoon of olive oil over medium- high
heat until almost smoking. Add the scallops and sear until golden brown, about
2 minutes per side. Transfer the scallops to a plate. Drizzle 2 teaspoons of
the pesto on each scallop and arrange the tomato and basil around the
scallops. Serve immediately.
Yield: 2 servings
Scallops Roadhouse
12 scallops
Salt to taste
½ green pepper
2 tablespoons white wine
½ red (sweet) pepper

Wash and clean scallops, cut red and
green peppers into ½ inch squares.
Salt lightly and sauté scallops and
peppers together until tender.
Season to taste.
Sprinkle with white wine and serve on toast with fried potatoes.

Pan-fried Steak with Marsala Sauce
2 pounds beef chuck steaks, well trimmed
Salt and pepper to taste {I use seasoning salt}
2 to 3 cloves garlic, crushed
1/2 cup Marsala wine
1/2 cup chicken broth
3 Tbsp butter or margarine (no spread)
1/4 tsp. dried rosemary, crushed
Heat a large, heavy skillet over high heat for 2 minutes, or until
very hot. Season steaks with salt and pepper to taste.
Place steaks in hot skillet and immediately turn down heat to medium
high. Cook for 4 minutes. Turn steaks and cook for an additional 4 to 6
minutes, depending on your taste. Remove steaks from skillet to a
platter and cover with aluminum foil to keep warm.
Remove skillet from heat. Quickly saute the garlic for 1 to 2
minutes in the skillet using residual heat. Return skillet to medium
low heat and add Marsala wine and chicken broth. Bring to a boil and
reduce for 3 minutes.
Remove pan from heat and whisk in butter and rosemary. Serve sauce
over steaks.

Ribeye and Peppers
1 tablespoon vegetable oil
4 (10 ounce) beef rib-eye steaks
1 red bell pepper, chopped
1 green bell pepper, chopped
1 onion, sliced
4 cloves garlic, minced
3 tablespoons fajita seasoning
1 lime, juiced

Heat the oil in a large skillet over high heat.
Sear the steaks on both sides and set aside.
In the same skillet over medium heat,
saute the red bell pepper, green bell pepper,
onion and garlic for 5 minutes, or to desired tenderness.
Sprinkle the steaks with the fajita seasoning
and place them back in the skillet.
Squeeze the lime juice over the steaks and bell peppers,
reduce heat to low, cover and simmer
for 30 minutes to 1 hour, turning steaks over occasionally.
(Note: The longer it simmers, the more tender the meat gets.)

Pan fried Sirloin With Blue Cheese Butter
1/2 C. crumbled blue cheese
1/4 C. butter softened
1/4 C. chopped walnuts toasted
2 T. minced fresh parsley
1 3/4 t. minced fresh rosemary divided
6 large garlic cloves peeled
1/4 t. salt
1/4 t. pepper
2 boneless beef sirloin steaks (6 oz each)

Pan fry steaks in a hot oiled skillet for 5-6 minutes on each side or
until meat reaches desired doneness.
Unwrap blue cheese butter; cut two 1/2" slices from log.
Place one slice on each steak.
Blue Cheese Butter
In a small bowl combine the blue cheese, butter, walnuts,
parsley and 3/4 t. rosemary; set aside.
Shape into a 5" log.
Wrap in plastic wrap.
Refrigerate for 30 minutes or until firm.
In a small food processor, combine the garlic cloves, salt, pepper and remaining rosemary. Cover and process until blended.
Cover and refrigerate remaining butter for 1 week or freeze up to 3 months.

I have always used a grill for steaks. I would like to try pan frying them. How does one take a rib eye or new york strip and make it taste restaurant quality good on the stove top? Also, I'd love to try to fry some scallops at home. I've never done this before...anyone know how to season them and cook them and how to know when they are done?