Explore a vibrant place filled with history, delicious cuisine, and flamenco in Southern Spain!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Join me on a Greek Island full of ancient legends, delicious cuisine, crystal-clear blue water, and glorious sunshine.
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
This is where majestic scenery meets a laid-back lifestyle. Join me and experience “la dolce vita” in the Amalfi!
Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
24 sea scallops (about 1 3/4 pounds), tough muscles removed4 tablespoon freshly crushed coriander 1 tablespoons freshly crushed cardamomKosher salt Freshly ground black pepper2 1/2 tablespoons olive oil plus more for the grill1 bunch green onions, cut on diagonal into 1 1/2 inch lengths. 24 6-inch bamboo skewers, soaked in water for 30 minutes
Heat grill to medium-high. Toss the scallops with 2 tablespoons of olive oil in a small bowl until they are well coated. In a small bowl, stir together the coriander, cardamom, 1 teaspoon of Kosher salt and 1/2 teaspoon of pepper. Press top and bottom of scallops into spice mixture. In order to keep the scallops secure on the skewers, pass 2 skewers through a scallop, followed by a length of green onion, and alternate scallops and green onions.
In the meantime, with a heavy-duty clean rag lightly oil the grates of the grill and place skewers on grill over direct heat. They should sizzle. Grill on one side until the scallops develop golden brown grill marks, about 1 to 2 minutes. Then turn them once and continue cooking another minute or so longer. Grill until just be barely cooked through. Remove from grill and allow them to rest 2 or 3 minutes.
Place skewers onto plate, drizzle with vinaigrette and serve.
Roasted Garlic and Lemon Vinaigrette
1/3 cup extra virgin olive oil4 garlic cloves, peeled2 lemons, juicedKosher salt Freshly ground black pepper
In a small saucepan, heat olive oil over medium heat. With the side of a knife, lightly smash the garlic cloves and place in the oil. Heat garlic until golden and remove. In a small bowl, whisk together lemon juice and garlic infused oil. Season with salt and freshly ground pepper.
Post your pic and tag @chefjoanneweir on Instagram.We would love to see how yours turned out!
Sign up and I'll send you my latest recipes and cooking tips from some of my favorite places!