The average collegiate cook can whip up a packet of Ramen like nobody’s business. If she wants to get fancy, she could probably grill some chicken on the side. But seafood? Summer’s ultimate entrée indulgence isn’t exactly a regular on the typical sorority cookout menu. Sure, it’s pricier, and sure, it has a drastically shorter shelf life, but if you’re looking for something special and seasonal to serve this week, we’ve got the who’s who of surf grub right here!

Scallops
What to get: Fresh sea scallops
Why they’re tasty: A single 4 oz serving carries 33% of  your recommended daily value of vitamin B12, crucial to cardiovascular health
How to serve: Sautéed, with pasta.

Lobster
What to get: Ripe, red Maine lobster
Why it’s tasty: Also high in B12, lobster is the filet mignon of seafood, with very few calories. But it’s also high in sodium and cholesterol, so eat in moderation.
How to serve:  On a roll!

The Recipe: Potato-Crusted Salmon
Salmon is rich in omega-3 fatty acids (the “good” fats) and is an excellent source of protein. Here’s a super easy recipe that incorporates a traditional college favorite: hash browns! Read More »

You make a lot of mac and cheese. Right? Don’t lie. I’m onto you.

The thing is, you could very easy (and for much less money than going out to eat) make a much more enjoyable and fine-dining form of carby goodness: pasta with scallops.

This is a particularly good dish for entertaining. Also, did I mention it’s delicious? Well, it’s delicious.

Now get cracking:

Stuff You’ll Need

-1 pound of the pasta of your choice (but NOT something individual like bowties or elbows)

-1 1/2 pounds of scallops

-3/4 cups of butter

-3 shallots

-2 cups of a dry white wine (perhaps a Pinot Grigio?) Read More »