Add To Your Entrée Recipe

Prep

Pat chicken breast dry. Pound lightly if uneven so thickness is about 1/2 inch for even cooking. Rub with olive oil, then season both sides with garlic powder, smoked paprika, kosher salt, and black pepper.

Grill or pan-sear the chicken over medium-high heat 4–6 minutes per side until internal temperature reaches 74°C (165°F). Let rest 3–5 minutes, squeeze a little lemon over the top and slice or serve whole.

Prep

Pat shrimp dry and season lightly with 0.25 tsp salt.

Heat olive oil and butter in a skillet over medium-high heat. Add minced garlic and red pepper flakes and cook 15–30 seconds until fragrant. Add shrimp in a single layer and cook 1–2 minutes per side until pink and opaque. Remove from heat, stir in lemon juice and chopped parsley, and spoon garlic butter over shrimp before serving.

Prep & Season

Preheat oven to 300°F (150°C). Season the rib portion on both sides with salt, black pepper, brown sugar, smoked paprika, and garlic powder. Rub seasonings in.

Wrap ribs tightly in foil and place on a baking sheet. Bake 1.5–2 hours until very tender. Unwrap, brush with BBQ sauce, and broil 2–3 minutes or place on a hot grill for 2–3 minutes to caramelize sauce. Rest 5 minutes, then serve.

Prep

Pat scallops very dry with paper towels—moisture prevents a good sear. Season both sides with salt and pepper.

Heat a skillet over high heat until very hot. Add olive oil and then butter. When butter foams, add scallops without crowding. Sear 1.5–2 minutes per side until a deep golden crust forms and centers are opaque. Remove to plate, squeeze lemon, sprinkle parsley, and serve immediately.

Fried option - Prep

If frying: heat oil in a skillet to 350°F (175°C). In a shallow bowl combine flour, cornmeal, salt, and pepper. Dredge oysters lightly in the mixture.

Fry oysters in batches 1–2 minutes until golden and edges are crisp. Drain on paper towels, squeeze lemon over and serve. For broiled option: place shucked oysters on a foil-lined sheet, top with a small pat of butter and a pinch of breadcrumbs or seasoning, and broil 2–3 minutes until bubbling.

Prep

Pat salmon dry and rub both sides with olive oil, salt and pepper.

Pan-sear: heat a nonstick or cast-iron skillet over medium-high heat. Place salmon skin-side down (if skin-on) and sear 4–5 minutes until crisp, then flip and cook 2–4 minutes more until desired doneness. Baked option: preheat oven to 400°F (200°C) and bake on a sheet 8–12 minutes depending on thickness. Finish with a squeeze of lemon and sprinkle of dill or parsley.