If you’re looking for something quick to whip up for dinner, but want something a little nicer than your standard fare this scallop dish is worth a shot. I love scallops, or any seafood for that matter, because the cooking time is quick and you can throw a nice meal together in no time. What sets this meal apart is the snap peas and pancetta. It lends a nice earthy, savory taste to the scallops and really anchors the meal. I personally cook the snap peas a little longer so they soften up more to my liking. You could also do a quick steam to them before sauteeing.  If you’re looking for something a little more substantial to fill your bellies, I’d pair this with rice, or perhaps a cauliflower or celery root mash to keep things on the healthier side.

Seared Scallops with Snap Peas and Pancetta


  • 3 tsp canola oil, divided
  • 12 oz sugar snap peas, trimmed and sliced diagonally
  • 1/4 tsp kosher salt, divided
  • 1/4 tsp black pepper, divided
  • 1 1/2 oz diced pancetta
  • 2 large shallots, sliced
  • 1 1/2 lbs large sea scallops
  • 4 lemon wedges

Heat a large cast-iron skillet over medium-high heat. Add 1 teaspoon oil; swirl to coat.Add peas, 1/8 teaspoon salt, and 1/8 teaspoon pepper; saute 2 minutes. Place snap peas in a bowl and set aside. Heat pan over medium high. Add pancetta; cook 1 minute. Add shallots; cook 1 minutes, stirring constantly. Add pancetta mixture to peas.

Return pan to medium0high heat. Pat scallops dry with paper towels; sprinkle evenly with remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper. Add 1 teaspoon oil to pan; swirl to coat. Add half of scallops to pan; cook 2 minutes. Turn and cook 1 minute or until desired degree of doneness. Place cooked scallops on a plate. Repeat procedure with remaining 1 teaspoon oil and remaining scallops. Serve scallops with snap pea mixture and the lemon wedges.

Serves 4 (about 5 scallops and 3/4 cup pea mixture)

Nutritional Information

Per serving; 237 Calories, 7.9g Fat, 25g Protein, 15g Carbohydrate, 3g Fiber, 48mg Cholesterol, 3mg Iron, 568 mg sodium, 52mg Calcium.

Source: Cooking Light July 2014


I’ve basically lived my entire life on the coast and have grown up eating seafood. For me, summer and seafood go hand in hand. Seafood is so easy and quick to cook, you have more time to enjoy the beautiful weather rather than manning the grill. These shrimp mix things up a bit, rather than going with a simple grill or something spicy, they are loaded up with oregano. They offer plenty of flavor without the fuss of long marination times. Serve these over orzo or rice pilaf and you’ve got yourself an easy meal!

Grilled Oregano Shrimp


  • 1/4 cup olive oil
  • 2 tsp dried oregano, crumbled
  • 3/4 tsp salt
  • 3/4 tsp pepper
  • 1 small red onion
  • 24 peeled and deveined large shrimp (about 1 lb.)

Prepare grilled for direct-heat cooking over medium-hot charcoal (medium-high heat for gas)

Stir together oil, oregano, salt and pepper in a bowl.

Cut onion lengthwise into 3/4-inch wedges and separate layers. Toss shrimp and onion with oil mixture, then thread 6 shrimp onto each skewer, alternating with single layers of onion.

Grill shrimp, covered only if using a gas grill, turning once until just cooked through, 3 to 4 minutes total.

Serves 4

Source: Gourmet July 2008


The summers in Maine are beautiful, but short. We try to stay outside as much as possible and soak up as much sun as we can. While we love fruit salads and ice cream, a good pie that utilizes all of the fresh berries is always appreciated in my household. The problem is, who wants to turn on their oven? I decided to try grilling the pie instead. I wanted something that was deep like a traditional pie so I wanted to use it in the skillet. Plus, the skillet is relatively easy to transport if we go to a cookout somewhere else.


It took a few tries to get the right crust that wouldn’t burn or be too thick, but my family did not mind all of the strawberry pies that were created during this process! This grilled skillet pie was even more delicious since it didn’t heat up the house and you could smell it all across the backyard as we played outside!

So, grab your skillet and a batch of strawberries (or any other berry you prefer) and hit the grill. This pie will make you re-consider your favorite grilled recipe!


Grilled Skillet Strawberry Pie


For the crust:

  • 12 oz. all-purpose flour
  • 8 oz Smart Balance Original Spread, cold and in small pieces
  • 2 to 4 oz cold water
  • 1/8 tsp salt
  • Smart Balance Cooking Spray
  • Sanding or finishing sugar for optional dusting on top

For the filling:

  • 2 lbs strawberries, hulled and sliced
  • 1/2 cup sugar
  • 3 Tbsp cornstarch

Combine flour and butter in a large mixing bowl using your hands and fingers until you have pea-sized chunks. Gradually, add just enough water and the salt until combined and the dough forms. Don’t overwork or the dough will become tough. Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 15 minutes or until ready to roll.

In a large bowl, gently mix strawberries, sugar, and cornstarch. Cover with plastic wrap and chill in the refrigerator for 15 minutes.

Pre-heat grill to 400F. If you can, use only the front and back burners as this will create air flow like a convection oven.

Lightly spray a 10 or 12-inch cast iron skillet with cooking spray.

Roll out the pie dough and lay it in the skillet, leaving the excess crust hang off the sides for now. Spoon strawberry filling onto pie crust and lightly spread it to cover the entire crust. Do not spread it out too evenly or pat it down. Fold over excess pie crust over the strawberries. Sprinkle finishing sugar on top of crust if desired.

Grill for about 25 minutes or until filling has started bubbling. The crust will not brown on the grill. Make sure not to open the grill cover until close to the end to check, otherwise you will lose all of the heat and it will not bake properly. Also try and keep the grill temperature around 400F.

Remove from grill and let set for 5 minutes. Serve warm.

Serves 8 to 10
Prep Time: 15 minutes
Cook Time: 25 minutes

Source: The Way to His Heart

Shrimp Salad


Lunch time has always been my favorite meal of the day. Whether it be a big lunch where I’ll only have a snack at dinner time or something light, I just always seem to enjoy lunch. Maybe it’s because I don’t typically feed the whole family the same thing. We each have something we like. When it comes to preparing my own lunch, I just scan the counter and refrigerator, grab a few items, and start whipping something up. In the summer, I like to incorporate a lot of seafood into my diet, along with fresh produce. Something simple like this Shrimp Salad, can be whipped up in just a few minutes, but feels like a treat rather than slapping some cold cuts on to some bread. The process of preparing it is more fun to me as well, slicing and dicing and enjoying the aromatics of the shallot and lemon. The flavors will become stronger if you let this salad sit, so keep that in mind as you season!

2014-05-08 12.52.39

Shrimp Salad


  • 3 lbs  large shrimp, 31/35
  • 3/4 cup diced celery
  • 3/4 cup diced green bell pepper
  • 2 Tbsp finely diced shallot
  • 1 cup Smart Balance mayonnaise
  • 1 Tbsp white vinegar
  • salt and pepper to taste
  • 1/4 cup fresh lemon juice

In a large pot of water, boil shrimp until cooked. Remove from heat just after they turn pink otherwise you risk over cooking. Rinse shrimp with cold water and place in the refrigerator to chill.

Combine celery, bell pepper, and shallot, in a large bowl. Peel and devein shrimp and add to bowl. Set aside.

In a small bowl, stir mayonnaise and vinegar. Add mayonnaise mixture to diced vegetables and shrimp. Season with salt, pepper, and lemon juice.

Let stand for one hour in refrigerator. Serve over a bed of lettuce or a croissant.

Yields approximately 6 cups

Prep time: 15 minutes

Cook time: 8 minutes

Source: The Way to His Heart