Scallop and Bacon Pizza

Scallop and Bacon Pizza uses a béchamel sauce, or white cheese sauce, in lieu of the traditional tomato based sauce. The ingredients are simple but rich. Slices of sea scallops and pieces of thick, crispy bacon provide the featured flavors.


Scallop and Bacon Pizza
(Mark Kelly, 2015)

Makes 4 12-inch-diameter pizzas

3 large garlic cloves, peeled and crushed
1/2 cup extra-virgin olive oil, plus more for drizzling
1/2 cup all-purpose flour, plus more for dusting
3 cups 2% milk
1 lb. mixed shredded Italian cheeses, such as romano, parmesan, asiago, fontina
6 slices thick-cut bacon, cooked crisp and cut into 1″ squares
6 sea scallops, sliced 1/4″ thick and patted dry
1 small onion, halved and sliced thin
Chopped parsley to garnish
Cornmeal, for dusting
Pizza Dough (See previous post titled “The Best Pizza Dough”)
Extra-virgin olive oil, to brush
Very good extra-virgin olive oil, to drizzle

Place baking stone or baking steel in the oven and preheat the oven to 475F.

To prepare the béchamel sauce; cook the garlic in 1/2 cup of oil over medium-low heat in a medium saucepan for 3 to 4 minutes, or until the garlic just begins to sizzle. Ladle out the garlic chunks and discard them. Gradually whisk in the flour until lightly golden, another 3 to 4 minutes. Gradually whisk in the milk until the béchamel is smooth and thickened, another 2 to 3 minutes. Whisk in two-thirds of the cheese, reserving the rest to top the pizzas.

On a flour-dusted cutting board, roll out a quarter of the pizza dough and brush the dough to the edges with oil. Ladle and spread a layer of béchamel sauce to evenly over the dough. Place a quarter of the bacon pieces and a quarter of the onions on the pizza. Bake for 15 minutes. Remove the pizza and place a quarter of the scallop medallions on the pizza and sprinkle a quarter of the remaining cheese over top. Bake for another 3 minutes. Garnish with parsley and drizzle with olive oil before serving.

Repeat for the remaining 3 quarters of the ingredients.

Digiprove sealCopyright secured by Digiprove © 2015

Shrimp Remoulade Salad

Shrimp Remoulade Salad is simple and healthy way to prepare shrimp. Using the freshest and largest shrimp you can find makes the dish extra special.


Shrimp Remoulade Salad
(Mark Kelly, 2015)

Serves 4

2 lbs. jumbo shrimp (10-15/lb), preferably Royal Reds, shelled and deveined
1/2 head romaine lettuce, rinsed and patted dry, coarse shred
1 red pepper, stemmed, seeded and sliced
2 stalks celery, cut into 1/2-inch-long pieces
4 hard boiled eggs, halved
1 large tomato, large dice
2 slices thick bacon, fried into lardons
Kosher salt
Freshly ground black pepper

For Remoulade
1/2 red pepper, stemmed, seeded and diced
2 garlic cloves, minced
1 stalk celery, diced
1 cup light mayonnaise
2 Tbsp catsup
2 Tbsp grainy mustard, preferably Zatarain’s Creole mustard
Dashes of hot sauce to taste

Preheat oven to 375F.

Rinse and pat shrimp dry. Season with salt and pepper. Arrange on a foil-lined, rimmed baking sheet. Bake for 5 minutes. Flip the shrimp and bake for another 5 minutes or until done. Set aside.

To prepare the remoulade; pulse the garlic in a food processor, add celery and red pepper and pulse. Add the mayonnaise, catsup, mustard, and hot sauce to taste. Pulse until smooth.

To assemble salad; arrange equal portions of lettuce on each plate. Divide the shrimp, pepper slices, tomato, lardons and eggs between the plates. Season with salt and pepper and top with remoulade.

Digiprove sealCopyright secured by Digiprove © 2015

Sauteed Chicken Breasts with Carolina Mustard Pan Sauce

Sauteed Chicken Breasts and Thighs with Carolina Mustard Pan Sauce is adaptation of a previous Ample Bites recipe made with a balsamic pan sauce. Either version produces a rich meal with an ample sauce to serve over the chicken and accompanying starch. The Carolina Mustard Barbecue Sauce recipe makes about 4X what is needed for the chicken dish but save it and use it to accompany grilled pork chops or chicken or mix it into some pulled pork or pulled chicken.


Sauteed Chicken Breasts and Thighs with Carolina Mustard Pan Sauce
(Mark Kelly, 2015)

Serves 6 to 8

1/2 cup fat-free, less-sodium chicken broth
1/2 cup Carolina Mustard Barbecue Sauce (see recipe below)
2 tsp agave nectar
1 tsp unsalted butter
1 Tbsp vegetable oil
4 boneless, skinless chicken breasts
4 boneless, skinless chicken thighs
Kosher salt
Freshly ground black pepper
1/2 cup all-purpose flour
4 Tbsp finely chopped shallots

Combine the broth, mustard and agave in a small bowl.

Melt butter and oil in a large non-stick skillet over low heat.

While butter melts, sprinkle the chicken with salt and pepper. Place flour in a shallow dish. Dredge chicken in flour; shake off excess flour.

Increase heat to medium-high; heat 2 minutes or until the butter turns golden brown. Add chicken to pan; cook 4 minutes on each side or until golden brown and cooked through. Remove chicken from pan and keep warm. Add shallots and saute 30 seconds. Add the broth mixture, scraping browned bits. Bring to a boil and cook until reduced to 1/2 cup. Serve sauce over chicken.

Carolina Mustard Barbecue Sauce
(Adapted from recipe courtesy of

Makes 4 Cups

2 cups yellow mustard
1 cup apple cider vinegar
1/2 cup molasses
1/2 cup honey
2 Tbsp dark brown sugar
1 tsp Worcestershire sauce
1 Tbsp hot sauce

In a saucepan, whisk the ingredients together and bring to a simmer. Allow to cool before bottling. Refrigerate for up one month.

Digiprove sealCopyright secured by Digiprove © 2015