Lemon Pepper Scallops

 Found a few places, altered by Dave

Ingredients
1/2 cup all-purpose flour
2 teaspoons seasoning salt
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
3/4 tablespoons lemon pepper
16 sea jumbo scallops, rinsed and drained
2 tablespoons olive oil
4 tablespoons chopped fresh parsley
4 teaspoons lemon juice

Directions
In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper.
Roll scallops in flour mixture until lightly coated on all sides.
Heat olive oil in a skillet or frying pan over high heat.
Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side).
Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve.
Repeat 3 times until remaining scallops are cooked.
Toss with parsley and lemon juice.

Steakhouse Salad

From Parenting Magazine

Ingredients:
1 lb sirloin steak (about 1 inch thick)
2 Tbsp plus 1 tsp olive oil
2 tsp Montreal steak rub (or other favorite rub)
2 Tbsp white-wine vinegar
1 tsp Dijon mustard
1 small clove garlic, minced
1/2 tsp sugar
1/4 tsp salt
1/8 tsp pepper
1 (5-oz) package mixed baby greens
1 pint cherry tomatoes, halved
1/2 small red onion, thinly sliced
1/3 cup crumbled
Danish blue cheese

Steps:

1. Rub the steak with 1 tsp of the oil; season on both sides with the steak rub. Set aside for 5 minutes.
2. Combine the vinegar, mustard, garlic, sugar, salt, and pepper in a small jar. Shake well. Add the remaining 2 Tbsp olive oil, and shake well again.
3. Lightly oil a grill pan, or mist with cooking spray. Place over medium-high heat. Grill the steak about 4 minutes per side for medium-rare (145°F), or longer for a more well-done steak. Tent with foil, set aside, and let rest 5 minutes.
4. Combine the salad greens, tomatoes, and red onion in a large bowl.
5. Thinly slice the steak across the grain. Add the dressing to the salad and toss well.
6. Mound some of the salad on each of four serving plates. Top with the steak and the crumbled blue cheese. Serve with garlic bread or a crusty baguette.

Fig and Goat Cheese Phyllos

From Health magazine

Ingredients:
- 30 mini phyllo shells
- package of goat cheese
- jar fig jam
- pepper
**if you can find black pepper goat cheese, use that instead

Steps:
1. Preheat oven to 300 degrees
2. Fill each shell with about one teaspoon goat cheese and 1/2 teaspoon fig jam
3. Sprinkle some pepper on top
4. Bake in the middle of the oven for about five minutes or until the cheese starts to melt.
5. Serve immediately, they don't get that hot