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Christmas season is in full swing and many holiday parties are happening, so remember that it’s the time of giving, have fun with the family you have, and enjoy the little things. Also, remember that calories don’t count on the holiday, so grab that extra serving, pack those extra cookies and take down a little too much egg nog this holiday season!

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Scallops and seafood in general are underutilized in the holiday season, but they are so good, and kick any holiday dinner up a notch.

SEARED SCALLOPS

1 lb. large scallops (10/20 count), cleaned

1 tsp. kosher salt

1/2 tsp. ground black pepper

2 tbsp. vegetable oil

2 tbsp. unsalted butter

2 garlic cloves, thinly sliced

2 tbsp. lemon juice

1 tbsp. finely chopped parsley

Place the scallops in a single layer on a paper towel-lined plate. Let them sit for 5 minutes. Use another paper towel to blot as much moisture as possible off the tops of the scallops.

Heat a large stainless steel or cast-iron skillet over medium-high heat until very hot. Season the scallops on both sides with the salt and pepper. 

Add the oil to the very hot skillet. Place the scallops in a single layer, leaving about ½ inch between each scallop. Cook for 3 minutes without touching.

Starting with the first scallop that was placed in the skillet, flip each scallop. Cook for 1 to 3 minutes more, until the scallops feel just slightly springy when pressed. (An instant read thermometer inserted in the center should read 125°F to 130°F). Transfer to a clean plate.

Reduce the skillet temperature to low heat. Add the butter and garlic and swirl until the butter is melted and lightly golden. Remove from the heat. Add the lemon juice and parsley and stir to combine. 

Serve the scallops immediately with a drizzle of the butter mixture.

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I love cheese bread, and the pull apart stuff is next level.

PULL APART CHEESE BREAD

1 lb. round sourdough bread loaf

1 6- to 8-oz. jar prepared pesto

1 8-oz. bag shredded mozzarella cheese

Nonstick cooking spray

Preheat the oven to 350 degrees. Slicing just to the bottom but not through the bottom of the loaf, cut 3/4-inch thick parallel slices. Rotate the bread 45 degrees and repeat the slices, creating a diamond pattern in the loaf.

Spread the pesto in between the bread slices. Fill the grooves with mozzarella. Spray a piece of foil with nonstick cooking spray and wrap it around the loaf. Bake until the cheese is melted, about 30 minutes.

Remove the bread from the foil and return to the sheet tray. Increase the oven to broil. Broil just until the cheese is bubbling and the top is golden brown, 1 to 2 minutes.

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If you’re hosting a weekend long gathering at any point this holiday season, or even just wanting to put a little pizzaz into a holiday season breakfast, go with chicken fried chicken! It’s a bit of work, but well worth it to impress your family or friends!

CHICKEN FRIED CHICKEN

FOR THE CHICKEN:

1 c. whole buttermilk

1/4 c. pickle juice (from the jar)

1 large egg

2 lb. boneless, skinless chicken thighs

1 1/2 c. self-rising flour

1 tbsp. seasoned salt

2 tsp. ground black pepper

1/4 tsp. cayenne pepper

Vegetable or peanut oil, for frying

FOR THE GRAVY:

1/4 c. salted butter 

1/3 c. all-purpose flour

4 c. warm whole milk, divided

3/4 tsp. salt, plus more taste

1/2 tsp. ground black pepper, plus more to taste

For the chicken: Whisk together the buttermilk, pickle juice, and egg in a medium bowl until smooth. Add the chicken to the buttermilk mixture; cover and refrigerate for 30 minutes (or up to 4 hours.)

Remove the chicken from the refrigerator 10 minutes before frying. In a medium shallow bowl, stir together the flour, seasoned salt, black pepper, cayenne pepper, and 3 tablespoons of the chicken marinade until well combined (the mixture will be pebble-y). Working with one piece of chicken at a time, dredge the chicken in the flour mixture, patting to coat. Shake off the excess flour, and transfer to a plate. Repeat with the remaining chicken.

Add oil to a depth of 1 1/2 inches in a large cast-iron skillet or Dutch oven. Heat over medium-high heat until the oil reaches 350 degrees.

Preheat the oven to 200 degrees.

When the oil is hot enough, fry the chicken, in batches, until golden brown on both sides, 3 to 4 minutes per side, being careful not to overcrowd the pan. (The internal temperature of the chicken should read 165 degrees on an instant read thermometer when finished.) Transfer the cooked chicken to a wire rack set over a rimmed baking sheet. Keep warm in the oven. 

For the gravy: Discard the remaining oil in the skillet; wipe the skillet clean. Add the butter to the skillet; heat over medium heat until the butter melts. Sprinkle the flour over the butter; cook, whisking constantly, until the flour smells toasty and turns light golden brown, about 2 minutes.

Gradually add 3 cups of the milk, whisking to break up any clumps. Add salt and pepper, and bring to gentle simmer. Cook, whisking frequently, until the gravy is smooth and thickened, about 3 minutes. Add more milk, if needed; season with additional salt and black pepper.

Divide the chicken among plates; spoon over the warm gravy. Sprinkle with more black pepper.

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We’re going with a family friendly drink this week to top the space off. 

If you want the kids to be satisfied (and maybe a little too sugared-up) try this party punch!

CHERRY PUNCH

1 16-oz. jar maraschino cherries

3 limes, thinly sliced

1 orange, halved and thinly sliced

6 spiced hibiscus tea bags (such as Red Zinger)

1 12-oz. can frozen orange juice concentrate, thawed (strained, if desired)

2 L. ginger ale, chilled

2 12-oz. cans club soda, chilled

1/4 c. grenadine

Line 2 baking sheets with parchment paper. Drain the cherries; reserve the juice in the refrigerator (you should have about 1 cup juice). Spread out the cherries, limes, and oranges on a baking sheet and freeze until solid, at least 2 hours or up to overnight.

Bring 4 cups water to a simmer in a small saucepan. Remove from the heat, add the tea bags, and let steep 5 minutes. Discard the tea bags and let the tea cool, then refrigerate until cold.

When ready to serve, pour the tea and maraschino cherry juice into a punchbowl. Add the orange juice concentrate and stir to combine. Add the ginger ale, club soda, and grenadine. Add the frozen cherries, limes, and oranges just before serving.

TFD: “Save the neck for me, Clark!” - Cousin Eddie

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