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Hello, foodies…

Happy Mother’s Day weekend! Don’t tell my mom, but I just got done ordering her a big bouquet of Stargazer Lilies. They're her favorite flowers and it’s the least I can do to make her feel loved. Moms, you’re special people. You give and give some more and don’t ask for anything in return. Be sure to treat yourself this weekend. And hopefully hubby and the kids will surprise you with something nice.

If I were you, I’d request a special dinner from the fam. If hubby’s in charge, he can probably accommodate if it’s something grilled. Yes? And surely the kids can throw together a salad. So how about Zesty Grilled Scallops with a Mango & Arugula Salad? Yes? Here’s the recipe…we’re making it this Sunday. Print it out and hand it to hubby!



Zesty Grilled Scallops with a Mango & Arugula Salad
 
This recipe is prepared with the Guy Fieri 10” Preseasoned Cast Iron Square Grill Pan (K38480).
 
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

Ingredients:
 
Scallops:
2 Tbsp vegetable oil
2 tsp sesame oil
6 Tbsp coconut milk
2 Tbsp lime juice
2 Tbsp orange juice
2 Tbsp pineapple juice
1-1/2 tsp Thai fish sauce
2 Tbsp rice wine vinegar
2 scallions, stem removed and chopped
3/4 tsp ginger, minced
1 Tbsp fresh basil, chopped
1 Tbsp fresh cilantro, chopped
1/8 tsp crushed red pepper
1/2 tsp sugar
2 lbs sea scallops, muscles removed
 
Salad Dressing:
1/4 cup mayonnaise
1/4 cup Greek yogurt
1/4 cup sweet red chili sauce
4 large fresh basil leaves
1/4 cup cilantro leaves
2 tsp lime juice
2 tsp coconut milk
2 tsp rice wine vinegar
2 tsp minced ginger
2 tsp Thai fish sauce
1 scallion, stem removed and diced into 1" pieces
1/4 tsp kosher salt
 
Salad:
1 mango, peeled and diced into 1/2" pieces
5 oz arugula, washed and dried
1 red pepper, julienned
1/2 small red onion, thinly sliced
2 carrots, julienned
1/2 a seedless cucumber, diced
1 cup roasted and salted cashews, chopped
 
Directions:
 
To prepare the scallops, combine all of the marinade ingredients in a medium-size ceramic or glass bowl. (Do not use metal.) Add the scallops and marinate in the refrigerator for 30–60 minutes.
 
Meanwhile, make the salad dressing. Combine all the ingredients in the bowl of a food processor and mix until blended. Pour the dressing into a leftover container and refrigerate until ready to use.
 
To prepare the salad, place the fruit and veggies in a large salad bowl. Drizzle the dressing over the salad and use tongs to evenly coat it.
 
To grill the scallops, preheat a grill (or grill pan) over medium-high heat. Remove the scallops from the marinade and grill approximately 3–4 minutes on each side. Serve immediately with the prepared mango salad.

Now, seafood can be a little tricky to grill…especially fish! So you might just want to have hubby take a tutorial before he gets started.



“Cookbook Corner” this Sunday is a book for busy moms…like you! Popular foodie Tammy Algood is here with In a Snap! (F11134)—a book designed to help you get food on the dinner table FAST. I love this book because its 304 pages aren’t arranged by category or ingredient…they’re grouped according to time. Think you can’t get dinner on the table in five minutes? Think again, this book has recipes designed to be ready in five, 10, 15, and 30 minutes! Here are two of the 200 recipes to choose from. Summer’s coming…wouldn’t these be nice for a barbecue!?







Today’s blog question is for all the moms and grandma’s out there….if you could request any dish today, what would it be? A big plate of lasagna? Barbecue chicken? Blueberry pie? There are well over 300 recipes on my recipe page, ladies. I bet you’ll find something yummy! And don’t forget—next to Sarah’s Apricot Cake recipe, there’s a coloring page for kids! If you haven’t already received a pretty picture today, why not print it and color it with your children. See you Sunday at Noon ET.

Keep it flavorful!
—David