Still Inspired…


As part of my unplugging and unwinding, I still love to be inspired to create a flavorful, comforting meal. I will say I’ve been enjoying this new wave of home cooking and family gatherings. It’s refreshing to see what more home time produces in the kitchen! I had a craving for some seafood and wanted to use some of the fresh herbs that I’ve been growing which resulted in this dish. This is definitely one I will make again. Now I will say, brown rice seems to take forever and 5 years to make so you can always opt for a low-sodium microwavable option. I’ve actually seen some cool varieties that include quinoa or wild and brown rice mixes. If you go that route this becomes a 10-12 minute dish. Happy cooking and as always, let me know your thoughts!


Spicy Seared Scallops and Shrimp w/ Herbed Butter Brown Rice

Seafood Ingredients:

½ lb fresh scallops

½ lb white shrimp

½ tbsp onion powder

½ tbsp garlic powder

½ tbsp red pepper flakes

Juice of half a lemon

1 tbsp avocado oil

½ tbsp butter (optional)


Rice Ingredients:

½ cup brown rice

¼ cup chopped herbs (basil, parsley, thyme, mint)

1 cup chicken stock

½ cup water

½ tbsp turmeric

1 tbsp shaved or minced garlic

1 tbsp of butter

Salt and pepper to taste


Green beans:

1 bag of frozen green beans

1 tbsp olive oil

Salt and pepper to taste



  1. Add rice and minced garlic to a small pot and toast it for 1 to 2 minutes over medium high heat. Add liquid and turmeric and bring to a boil before reducing to simmer. Top and cook for 45 minutes.
  2. With 20 minutes left on the rice, bring a medium pot of water with green beans to boil. When it starts to boil, strain it immediately then add to a bowl with salt, pepper and oil and set it aside. The residual heat will continue to cook the green beans.
  3. In a medium pan, add oil and butter. While it heats, season scallops and shrimp, then add to the skillet. Cook on each side for 2-3 minutes then remove from the heat. Squeeze half of lemon, seeded side up over seafood to deglaze the pan.
  4. Rinse and chop fresh herbs. Once rice is done, add it to a bowl, add fresh herbs, butter and salt and pepper to taste.
  5. Plate and top with microgreens (optional). Enjoy!



A Bit Of Scallops


Though scallops are not native to Louisiana, that certainly does not diminish my love for them. This dish came out of my need to use the kale I picked up from the farmers market last weekend; the other ingredients were items I had on hand. This is a quick and easy dish that takes 30 minutes or less and is modifiable with fish, shrimp or another protein of choice. You can also double the quinoa recipe for a second meal during the week with a different protein; my second meal with be with shrimp. 🙂 The recipe and ingredients are listed below. As always feel free to share your thoughts and the recipe with others. Enjoy!

Ingredients quinoa: (serves 4)
1/2 cup diced yellow onion
1 tbsp minced garlic
2 cups chopped kale
1/2 cup thinly sliced mushrooms
1/2 cup quinoa
3/4 cup water
1/4 cup white wine (drink worthy)
1 1/2 tbsp sea salt
1 tbsp onion powder
1 tbsp coarse black pepper
2 tsp cayenne pepper

Ingredients scallops:
4-6 sea scallops per person
1 1/2 tsp butter
1 1/2 tsp sea salt
1 tsp coarse black pepper
1 tsp paprika
1 tsp onion powder
*note the seasonings and butter above are per serving of scallops.

1.  Chop onion, garlic and kale and sauté over medium heat in a splash of water.
2. Cook until soft, then add quinoa and toast for two minutes before adding the wine, remaining water and seasoning. Bring to a boil before reducing the heat and topping the pot. Set the timer for 20 minutes.
3. Take out scallops to let rest before cooking once the timer is at 15 minutes.
4. When the clock has 8 minutes remaining, open scallop packaging and lay out in an even layer. Sprinkle half of seasoning in an even coat on one side.
5. Melt butter over medium heat and once it begins to sizzle, add scallops seasoned side down. Season the other side and let cook for 3 minutes then flip to brown other side for another 2 minutes. (optional: add a tbsp. green onion.)
6. Remove from heat and let rest for a minute. (It will continue to cook slightly.)
7. Plate quinoa mixture and add scallops on top.
8. Enjoy!