SCALLOP DINNER SIDES RECIPES

Steps:

• Peel potatoes; cut off tops and bottoms to make flat ends. Cut potatoes in half crosswise to make 2 (2-inch tall) pieces from each potato. Sprinkle 1 end of potatoes with salt. Heat oil and butter in a large, 12-inch cast-iron skillet over medium-high. Add potatoes, standing them on their salted end. Cook, basting with butter mixture periodically, until well browned, 8 to 9 minutes. Flip potatoes and cook other end, basting periodically, until browned, 8 to 9 minutes. Transfer potatoes to a plate.
• Preheat oven to 375°F. Add onion, garlic, and thyme to skillet over medium. Cook, stirring occasionally, until onion is tender, about 3 minutes. Add flour; cook, stirring constantly for 30 seconds. Stir in cream, and bring to a boil for 2 minutes. Stir in cheese, about 1/2 cup at a time, stirring to melt before adding more. Return potatoes to skillet, standing them on their end; cover with aluminum foil. Bake in preheated oven until potatoes are tender, about 45 minutes. Sprinkle with chives and pepper, serve with sauce. 

Steps:

• "Sprinkle shrimp and scallops on one side with garlic powder. Place 1 T olive oil and 1 T butter in large non stick skillet and quickly saute shrimp over medium heat on both sides until shrimp turns pink. Remove and set aside in a bowl. Add scallops and saute until opaque and have a little brownish sear on a few of the sides remove to the shrimp in bowl. In hot pan add remaining butter (leave any cooked bits and juices from shrimp and scallops) saute onion, and mushrooms in butter until tender. Add sundried tomatoes and let cook about 2 minutes. Pour in cream and let cook 2 minutes, add garlic let cook 2 minutes. Add crushed red pepper, cayenne, and salt stir well. Add Parmesan cheese and reduce heat to medium low. Add shrimp and scallops (and any juice that collected in he bowl) stir well to coat everything. Add broccoli and pasta toss well, raise heat to medium or medium high just to thoroughly heat everything through. Serve with a little sprinkle of parsley. Enjoy. "