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Flamed Scallops Pasta are flamed in Grand-Marnier and then served on a bed of quinoa fusilli filled with slightly cooked bell pepper, cherry tomatoes, lime zest and fresh basil for a delightful summer night meal! Flamed Scallops Pasta is an excellent, simple dish made in no time. The sauce is mainly a little butter in which the scallops are seared before flaming and caramelizing with orange-flavoured cognac/brandy (Grand Marnier). Served on a simple quinoa pasta with juicy tomatoes, basil, pepper and lime zest. Where I come from, the east part of Canada, scallops are pretty standard on our plates. Although, since I’ve been living in Spain, it got pretty difficult to find any and when I finally did, they cost so much… So I go to the freezer shop… yes, only frozen stuff of all kinds, and I get my Patagonian mini scallops occasionally. Strange… that in Spain, a seafood lover country, it’s hard…

This Dip for Artichokes is an easy breezy lime, basil and butter sauce; it elevates each steamed Artichoke leaf to another level until its tender heart! The way my dad showed me how to eat artichokes when I was a kid stays my favourite. I steam them, add a citrus-basil butter sauce to dip each leaf in, and then the “piece de consistency,” the delicious and tender heart. Splendide this Basil Lime Dip for Artichokes! A Flower Veggie Artichokes are flower buds cut out just before blooming; being one of the only few comestible flowers we eat along with zucchini flowers, broccoli and cauliflower. There are about 140 varieties, from small purple ones to big massive ones. In Spain, they grow all year long, although there are high seasons which are in spring and fall. You’ll see them in many restaurants, cut simply in half and cooked directly on the grill…

Red and Green Pesto Sticks with parmesan are made with phyllo, creating a crunchy and easy appetizer for the holiday season. A crowd-pleaser is guaranteed! This holiday season will be a hit with those two colours Pesto Sticks. They are easy to do and super crunchy without all the fat from the usual puff pastry. I’ve used two types of pesto: the famous green pesto, a la Genovese (basil) and a red pesto (dried tomato). I thought it would be great to have both colours for the holidays. Those fingers are a nice bite for any dinner party, finger buffet or snack. You can quickly cook them ahead of time, and they stay crispy and tasty for long leaving you time to work on other things while the guests are gathering around the table. The Cheese This recipe suggests parmesan because it adds an extra umami touch, but could easily be…

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