Shrimp and Scallop Fajitas

Technically any 'fajita' dish not containing beef, specifically skirt steak, would more appropriately be called a stir fry. Fajita means skirt steak, but has come to mean any meat or seafood quickly sauteed, or grilled, and rolled in a tortilla. 

Ultra easy and very healthy, fajitas are authentic Mexican fare. No deep frying and no mountain of melted cheese, just fresh, assorted peppers, onions, and marinated seafood, meat or tofu quickly sauteed, or grilled  at high heat in an iron skillet with a splash of olive oil.

 Served with warm corn tortillas, black beans, avocado, and fresh salsa...what could be easier?

Above is shrimp and scallop fajita/stir fry with red and green peppers, passilla chili, Anaheim chili, Spanish onion, and fresh cilantro.  Marinade for seafood is a simple blend of 2 limes, shown above with juice of 3 key limes and 2 tangerines,  2 tsp ground cumin, 2 minced jalapeno, 1/2 minced serrano,  1/4 cp chopped cilantro, 1 TB fresh mexican oregano, pinch of sea salt. Seafood only needs 10 minutes in marinade before cooking. Beef fajita marinades are best with skirt steak and a 12-24 hour marinade.

An excellent dish, and cooking technique for good health and perfect weight

Sea Scallops on bed of Lentils and Spinach

Quick and easy one saute pan/ one saucepan meal!

half a cup lentils, two cups of water, garlic, half a spanish onion, simmer 30 minutes, or until tender.  Avoid boiling to retain lentils shape.

Cook 2 strips of tofu, pork or beef bacon (depending on your desired level of enlightenment ;0) until crisp, set aside.

Using same saute pan, sear one pound of scallops (in two batches-never crowd a pan!) in a teaspoon of butter...allow scallops to cook for one minute over medium to high heat, turn (only once to allow browning/carmelizing)) and cook additional one minute, remove from pan.

Toss a generous handfull of clean and dry baby spinach in to hot sautee pan, spinach will cook very rapidly, under one minute, remove spinach as soon as it wilts,

add one tablespoon apple cider vinagar to hot sautee pan, deglaze aprox one minute..

.place lentils and spinach on serving plate,  sprinkle with chopped crisp bacon, top with seared scallops and drizzle with apple cider reduction....serve with lemon, and a nice salad