Lubna 
For our 18th anniversary, Azfar cooked some of my favorite seafood dishes. He knows how much I love scallops, and seafood in general. Paired with a juicy lobster tail and served on a bed of garlic spinach, just took it to the next level!
18 years seems a lot, but it certainly has been a fun ride! On our first anniversary, I tried snowmobiling for the first time. Loved it! On the second, skiing in Vail. Froze my fingers off and looked completely stupid falling down in a jumble of ski poles. Haven’t tried skiing since. Some we celebrated in Pakistan since we were back visiting family, while others have been quieter, chilling out at home types.
Having your anniversary fall on New Year’s Eve has its advantages. Even if nothing is planned, we still get to enjoy fireworks from around the world 😉We always get a day off, and there is no question of ever forgetting the date! Regardless, a unique meal is always the main attraction, and this year’s seafood feast definitely left us licking our fingers!
And, if you are wondering what I cooked for him, check out the Rosemary Garlic Lamb that completed our surf and turf menu!
Ingredients for Scallops
1.5 lbs jumbo sea scallops
2 tsps of blackened-cajun citrus seasoning
Lemon juice
Butter
Directions
- Thaw the scallops in the fridge overnight.Do not place in water to thaw. This will only make it soggy. Pat them dry with paper towels. The drier the better.
- Sprinkle the seasonings on both sides of the scallops.
- Heat the pan (preferably a heavy bottomed pan) on high heat.
- Put a couple of tablespoons of butter and arrange the scallops.
- Don’t move the scallops. Let them sear 1-2 mins ( depending on the size)
- Once scallops are seared, flip them and repeat for the other side. Since these were jumbo scallops, Azfar cooked them a little longer.
- Serve with a fresh squeeze of lemon juice.
Ingredients for Lobster
1 lb lobster tail
Salt and pepper
Paprika
Melted Butter
Lemon juice
- Remove the shell from the tail meat carefully, but do not discard.
- Sprinkle the seasonings and melted butter on top.
- Place in a preheated 350F oven for about 10-15 mins till the lobster meat is no longer translucent. Do not overcook since the meat will become hard and chewy. Cooking times will vary based on the size of the lobster tail as well.
- Squeeze lemon juice on top.
Ingredients for Spinach
I pack fresh baby spinach
3-4 cloves of sliced garlic
Olive oil/butter
Red pepper flakes
Directions:
- Saute the garlic first and then add the other ingredients in a pan on high heat.
- Cook till the spinach is tender, about 5 mins.
This looks mouth watering. Do you have any shrimp recipes to share?
Thank you, Maha! Stay tuned for some shrimp recipes. Meanwhile, here is one with Shrimp and Orzo. Also, these Rolls use shrimp and are great as an appetizer.
Happy cooking!
Mouthwatering dish,enjoyed the dish last time you cooked it,waiting to taste it again”