Sea Scallops and Asparagus

My son Patrick is a fan of FlavorNC and especially enjoys the interesting recipes.  He convinced me to try this recipe for lunch today,  and we both were very pleased with it.   I made only half the recipe using six instead of twelve scallops.  Scallops are very pricey.
Recipe courtesy of Chef Evan Hayes
as seen on episode “Currituck Asparagus”, season 4
Preparation – Medium, Serves 4
·        12 Fresh Jumbo Sea Scallops
·        2 medium Sweet Onions (I used about 1/2 cup of frozen chopped onions.)
·        1 bunch Fresh Asparagus
·        1 c Spinach
·        1 tbs Olive Oil
·        ½ c White Wine
·        1 tbs Lemon Juice
·        1 tbs Honey
·        1 c Chicken Stock
·        4 oz Cream Cheese, softened
·        Salt & White Pepper to taste
Pre-heat Grill and cast iron. Chop one onion and thickly slice the other. Chop ½ bunch asparagus.
Asparagus Puree
Pre-heat sauté pan with olive oil. Caramelize chopped onion in sauté pan. Add wine and lemon juice and reduce. Add chicken stock, honey, salt and pepper, and chopped asparagus. Simmer for 5-7 minutes. In batches, add ½ sauté, ½ spinach, and ½ cream cheese to blender until smooth. Repeat and combine until all of sauté has been blended with cream cheese and spinach.

Salt, pepper, and olive oil scallops. Sear scallops on cast iron until golden brown on both sides. Grill remaining asparagus and onion. Assemble grilled items and drizzle with asparagus puree. 

I had some of the asparagus puree left over, and I think it would be great over poached eggs or even broiled salmon. Any suggestions on how to use the leftover sauce?

A Halloween Party Isn't the Same Without Mice

Chocolate mice like the cheese.
A lot of good recipes pop up on Facebook, and this one for chocolate mice intrigued me, and I thought "Hey, this is the perfect snack for a Halloween Party." I don't usually attend Halloween parties, but my sister and her extended family have one every year, and this year it was Saturday night and I decided to don my leopard lounge suit and go.  I "caught" these mice to serve.

Chocolate Mice

4 (1 ounce ) squares semisweet chocolate
1/3 cup sour cream
1 cup chocolate cookie crumbs
1/3 cup chocolate cookie crumbs
24 silver dragees decorating candy
1/4 cup sliced almonds
12 (2 inch) pieces long black licorice

1.  Melt the chocolate, and combine with sour cream.  Stir in 1 cup chocolate cookie  crumbs.  Cover and refrigerate until firm.
2.  Roll by level tablespoons into balls.  Mold to a slight point at one end for the nose.
3.  Roll dough in chocolate cookie crumbs.  On each mouse, place dragees in appropriate spot for eyes, almond slices for ears, and a licorice string for the tail.
4.  Refrigerate for at least two hours, until firm.  
Melt the chocolate in the microwave. 
Add the sour cream. 

Add the cookie crumbs. 
Ready to refrigerate. 

Ready to serve. 

I couldn't find the dragees for making the eyes, so these are blind mice. 
The "cat" that "caught" the "mice."
This "cat" (leopard) served the "mice" at the Halloween Party.  The party was great fun, and I think the mice were a big hit.     

No-Workout-Needed Chocolate Cake

I have been hankering for a chocolate cake for some time now, and I finally found a recipe on the website that I think might just work.  So here it is.  I love that I don't have to workout after eating this.  Or maybe I do!!!!  Anyway it is a nice soft pudding-like cake with an interesting icing.  I garnished it with strawberries and blueberries. 


  • 1 teaspoon coconut oil, or as needed
  • Cake:
  • 1 (15.25 ounce) package dark chocolate cake mix
  • 1 (12 ounce) package silken tofu
  • 1/2 cup brewed coffee

  • Chocolate Topping:
  • 1/4 cup dark chocolate chips
  • 3 tablespoons almond milk
  • 2 tablespoons powdered peanut butter (such as PB2(R))


  1. Preheat oven to 350 degrees F (175 degrees C). Rub enough coconut oil into a 9-inch springform pan to lightly coat bottom and sides.
  2. Blend cake mix and tofu together in a food processor until well mixed, 1 to 2 minutes. Add brewed coffee and blend until well mixed, scraping sides down as needed. Pour batter into the prepared springform pan.
  3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
  4. Mix chocolate chips, almond milk, and powdered peanut butter together in a microwave-safe bowl; heat in microwave for 30 seconds. Mix and heat for 30 seconds more. Spoon chocolate topping over cake.
Ready for oven.
Out of oven.
Chocolate chips, PB2, Almond Milk, Ingredients for icing.  
Icing on cake. 
Ready to eat. 

I think this recipe is a keeper. 

Check out this video: