Fresh Corn Soup with Seared Scallops

This fresh corn soup with seared scallops is so sweet and tasty. It also has a slight kick from jalapeño peppers included in the mix.

I can't get enough of fresh corn when it is in season. It is so sweet, and it adds so much to so many dishes. In fact, if you place the word "corn" in the little "search this blog" box up on the right, you might find that I'm kind of obsessed with corn. I like to add it to salads, soups, muffins, pancakes, and even yeasted bread.

Smoked Oyster Pâté

This smoked oyster pâté is so easy to make. All you need is a can of smoked oysters and a few ingredients you probably already have in your pantry and refrigerator. 

This smoked oyster pâté is a great make-ahead appetizer for a cocktail or dinner party. It's easy to throw together too. Along with canned smoked oysters, all you need is some cream cheese, Worcestershire sauce, hot sauce (I used Tapatío), garlic, scallions, parsley, and salt and pepper.

Sesame Scallion Bread

This Chinese-Islamic Sesame-Scallion Bread (zhima dabing) is crunchy and chewy on the outside and soft and loaded with sesame oil flavored scallions on the inside. 

This sesame scallion bread, with origins as a street food in northwestern China, is "baked" in a skillet on the stovetop. This bread is a distant cousin to the Chinese scallion pancake, or Cong You Bing, but it's yeasted flatbread rather than a pancake.

Bacon Scallion Corn Muffins

These bacon scallion corn muffins include whole grain cornmeal, bacon and scallions, and Vermont cheddar cheese. 

These bacon scallion corn muffins are wonderful as a portable breakfast. They also are fabulous for lunch with a green salad.

Six Onion Pizza

This Six Onion Pizza recipe is both sweet and savory at the same time. It's the perfect pizza for your spring onion bounty.

"Six Onion Pizza?" you ask! Yes, six onions: white onions, leeks, shallots, red onions, scallions, and chives, all on a super thin crust and topped with Pecorino cheese.

Six Amazing Wok Dishes for Wok Wednesdays

For this Wok Wednesdays post, I'm sharing six amazing stir-fries and braises.

"What is Wok Wednesdays?" you ask! It's a Facebook group of folks dedicated to wokking our way through Grace Young's book, The Breath of a Wok.... after stir-frying our way through Stir Frying to the Sky's Edge. It's a delicious education in Chinese cooking, and we have a lot of fun along the way.

Chinese Scallion Pancakes (Cong You Bing)

These scallion pancakes are a wonderful appetizer dipped in soy or other sauces. 

Chinese Scallion Pancakes are made with unleavened dough rather than batter, and are flaky from layers of thinly stretched out dough that is filled with scallions.

Crunchy Iceberg Salad with Homemade Creamy Roquefort Dressing

This crunchy iceberg salad with homemade creamy Roquefort dressing is the perfect first course for a small dinner party.

One of my favorite things to do is have good friends or family over for dinner. While I don't get to do it as often as I'd like, when I do, I love making something elegant, but fairly easy to prepare. This way, I'm not too stressed out when our friends arrive, nor am I stuck in the kitchen.

Scallop and Pesto Purses

These scallop and pesto purses are pretty amazing, and amazingly easy. You can assemble them in advance, and then bake them when you need a seriously impressive appetizer. They are just so delicious.

I've always struggled with phyllo dough, and not a lot has changed on that front. Just figure there will be a lot of waste when phyllo is involved.  Just make sure that that your phyllo is freshly thawed, and the process should go well.

The Tuesdays with Dorie group is making these Scallop and Pesto Purses. Check out the site for other bakers' takes on the recipe.

Scallop and Pesto Purses

Ingredients

4 sheets of phyllo dough

1/2 C Clarified butter or Ghee

1/3 C freshly grated Parmesan

12 U15 sea scallops, dried on paper towel overnight in the refrigerator

2 scallions, thinly sliced

3 T homemade pesto 

Instructions

1. Preheat the oven to 375 degrees F and line a baking sheet with parchment. 
2. Brush one sheet of the phyllo with the butter, sprinkle it with the parmesan. Place another sheet of the phyllo on top and repeat. Cut the sheets into six pieces. 
3. Place a scallop onto the top of each piece, top with scallions and pesto, rub your hands with butter and twist the phyllo to create a "purse." 
4. Repeat with the other two pieces of phyllo. 
5. Place each "purse" onto the baking sheet and bake for about 12 minutes. 
6. Enjoy.