Enjoy some delicious recipes!

Program #612

Springtime Scallops and Bacon Salad

3 cups romaine lettuce
3 cups leaf lettuce
1 cup cucumber, diced
1 cup carrots, diced or grated
1 cup red cabbage, chopped
1/2 cup spring onions, chopped
12 large pitted musco green olives
1 cup grape tomatoes
Italian viniagrette salad dressing
16 slices bacon, cooked/crumbled
1 (8 oz.) package marinated mozzerella cheese
4 hard cooked eggs, wedged
vegetable spray
24 sea scallops, drained well
1 lemon
2 tbsp butter
1 tsp garlic salt

In large bowl, combine lettuce, cucumber, carrots, cabbage, onions, olives, and tomatoes. Add desired amount of Italian vinaigrette dressing and toss. Divide salad mixture onto 4 large salad plates, sprinkle bacon and cheese over salads. Place 4 egg wedges on outside of each salad, set aside. Spray vegetable spray in a very hot large skillet. Immedieately place scallops in skillet, brown on each side for 1 to 2 minutes. Continue to cook, add lemon juice, butter, and garlic salt; cook until scallops are done. Place 6 scallops in the center of each salad and serve.

Springtime Lemon Tea Cakes
1 egg
3 tbsp soft cream cheese
3 tbsp butter, room temperature
1 teaspoon rum extract
1 18.25 oz package lemon cake mix
1 cup self-rising flour
2 tablespoons sugar
8 tablespoons buttermilk flour

Preheat oven to 350. Combine egg, cream cheese, butter, and rum extract. Beat with mixer on high until mixture is creamy; set aside. Mix cake mix, flour, sugar, and buttermilk. Add cream mixture to dry mix and stir with a spoon until mixture is smooth. Sprinkle flour onto a piece of wax paper; spoon cake mixture onto flour. Sprinkle flour over cake mixture, knead until mixture can be rolled out and is not sticky. Roll dough to 1/4 inch thickness. Cut out tea cakes using a mini biscuit cutter. PLace on an ungreased cookie sheet and bake for 6 to 8 minutes or until cakes are light brown. Remove from cookie sheet and cool completely. Serve with Lemon Rum Glaze or plain.

Lemon Rum Glaze

4 teaspoons fresh lemon juice
3 teaspoons rum extract
1 cup confectioners sugar

Combine lemon juice, rum extract, 2 tablespoons sugar, and stir well. Add remaining sugar by tablespoons and stir until mixture is creamy and smooth. Store glaze in an airtight container in the refrigerator.

Holly Gillis
Georgia Egg Commission


Maturity is patience. It is the willingness to pass up immediate pleasure in favor of the long term gain.