JALAPEÑO POPPERS

When you remove the seeds and the white membrane from jalapeño peppers and bake them, they lose a lot of their heat. 

You will just notice a slight kick to the poppers. If you prefer, you can do the same with colorful little sweet peppers.

8 jalapeños, halved lengthwise, seeds removed

4 strips bacon, fried and crumbled

½ cup cream cheese softened

¾ cup shredded Gouda cheese

¼ cup shredded Monterey Jack cheese

Zest and juice of ½ lime

2 T chopped cilantro

Sea salt and freshly ground black pepper

Place jalapeño halves on a parchment-lined baking sheet.

Preheat oven to 425 degrees F.

In a bowl, mix together the crumbled bacon, cream cheese, Gouda, Monterey Jack, lime zest and juice, and cilantro.

Season to taste with salt and pepper.

Divide the cheese mixture between the jalapeño halves, pressing down to fill completely.

Bake until cheese bubbles and lightly browns, about 18 minutes.

PAN FRIED SCALLOPS WITH LEMON-GARLIC-BUTTER

I don't know the reason but East Coast Digby scallops are the sweetest scallops I have ever tasted, especially scallops from the Bay of Fundy in Nova Scotia. This is a simple and delicious way to pan fry scallops from your area.

10 East Coast sea scallops

Sea salt and freshly ground black pepper

4 T unsalted butter, divided

2 cloves garlic, pressed or minced

3 T white wine or white vermouth

Zest and juice of ½ lemon

Snipped chives

Dry scallops with paper towels and season with salt and pepper on both sides.

In a large skillet, melt 2 tablespoons of the butter over medium-high heat.

Add scallops and brown on one side, about 3 to 4 minutes.
Do not flip over until at least 3 minutes to get a nice brown color.

Remove from skillet and transfer to a plate.

Melt the rest of the butter and gently sauté garlic for one minute.

Add the wine, lemon zest, and lemon juice. 
Reduce the liquid for a couple more minutes. 

Add the scallops back into the pan to warm through. 

Add scallops to two warm plates, spoon pan juices over and garnish with snipped chives.  

Serve with mashed potatoes or risotto.

Serves 2