Bae’s Kitchen

Lemony Scallops in Pasta

Ingredients: 8 ounces uncooked pasta (your choice but we love angel hair pasta) 3 tablespoons olive oil 1 pound sea scallops, patted dry 2 garlic cloves, sliced 1/2 teaspoon crushed red pepper flakes green onions, thinly sliced 1/2 teaspoon kosher salt 1 tablespoon grated lemon zest 1/4 cup lemon juice 40

Directions: 1. In a pot, cook the pasta according to package directions; drain and return to the pot.

2.In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat; sear the scallops until they are opaque and edges are golden brown, about 2 minutes per side. Remove from the skillet; but keep them warm.

3.In the same skillet, saute garlic and pepper flakes in remaining oil, about 1 minute. Stir in green onions, add salt and cook for one more minute. Add to pasta; toss to combine. Sprinkle with lemon zest and juice. Add the scallops on top and enjoy.

The Classic Deviled Egg

6 eggs 1/4 cup mayonnaise 1 teaspoon white vinegar 1 teaspoon yellow mustard 1/8 teaspoon salt Freshly ground black pepper Paprika, for garnish

Boil the Eggs: Put eggs in a pan and fill with enough water that there’s 1 1/2 inches of water above the eggs. Heat on high until the water boils, then cover, turn the heat to low, and cook for another minute. Remove from heat and leave them covered for 14 minutes. Afterwards, rinse them under cold water continuously for 1 minute. Crack egg shells and carefully remove the shell under cool running water. Cut the eggs in half lengthwise. Take the yolks out and put them in a bowl. Place the whites on a platter. In the yolk bowl: Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well. Make sure the yolk is crumbled up nicely in the mixture. Use a spoon to evenly distribute the yolk mixture into the egg whites. Sprinkle with paprika and enjoy.

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