Recipe of the Month

MOTHER'S DAY MEAL (as seen on KDKA's Pittsburgh Today Live)
Serves 2

SCALLOPS WRAPPED IN ROSEMARY HAM

8 Sea Scallops
4 slices of rosemary ham
toothpicks
salt/and pepper to taste

Pat scallops dry, season with salt and pepper; light on the salt (ham will provide enough saltiness).
Cut ham into strips the width of the scallop and wrap around the scallop and secure with toothpick.

Set aside.
When ready to serve (in a saute pan) add 1/2 tablespoon olive oil to the pan and heat. When pan starts to smoke add scallops. Sear for 3-4 minutes turn over and then into the oven at 400 degrees for 3-4 minutes.
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PEA PUREE WITH LIME

1c Spring peas, fresh or frozen (if frozen blanch in hot water to thaw)
1oz small diced shallot
1/3c water
2 limes, juiced and zest of half lime
Salt and white pepper

Place all items in a blender and puree, strain and season to taste.
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COUSCOUS WITH ASPARAGUS AND PEARL ONIONS

1c couscous, Israeli
2-3tbl olive oil
2tbl lemon juice
1 bunch of asparagus tips
1c pearl onions (blanch if fresh), roast with asparagus
salt and pepper

Roast asparagus tips.
Cook couscous by covering with boiling water in a bowl (around 1/2 inch), and cover with plastic wrap. Let couscous stand until water is gone.
Toss couscous with olive oil, roasted asparagus and pearl onions.
Season to taste.
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PICKLED CAULIFLOWER

Colored cauliflower, washed, cut into small florets, and blanched
Pickling liquid;1-1/2white wine vinegar
5c water
3/4c sugar
1/8c salt
1/ 2c white wine, Chablis
3 sprigs thyme  

Bring pickling liquid to a boil, turn off.
Pour liquid onto cauliflower.
Let sit for 2 to 3 hours.