Fettuccine with Endive and Scallops

• fettuccine (any kind will do; I used lemon chive flavored)
• EVOO
• 2 shallots, finely chopped
• 3 cloves garlic, finely chopped
• salt
• 1 tsp crushed red pepper flakes
• 1 cup white wine (I used a Riesling)
• 1 tbsp Smart Balance spread
• 1 package scallops, about 6-8
• 2 handfuls onion, chopped
• 2 large handfuls endive, chopped

Bring a salted pot of water to a boil. Cook pasta according to package directions.

While the pasta is cooking, bring a medium skillet to medium heat. Add EVOO, about one turn of the pan. Add the shallots and cook until the bottoms have a golden brown crust, about 5-6 minutes. Flip and cook another 5-6 minutes. They will be finished when they are opaque.

Bring a large skillet to medium heat with EVOO, one turn of the pan. Add the shallots, garlic, onion and red pepper flakes. Saute until golden brown, stirring occasionally. Add the wine, bring to a boil, and add the Smart Balance. Give a quick stir and reduce heat to a simmer.

Add the drained pasta, scallops and endive to the pan. Give another stir or two to combine.

Adapted from Food Network's Recipes From Our All-Star Chefs

Crispy Shrimp and Citrus Salad

• 1 cup all-purpose flour
• 1 1/2 tbsp chili powder
• salt
• 1 orange
• 1 grapefruit
• EVOO
• 3 large handfuls shrimp, de-veined
• 3 cloves garlic, finely chopped
• 1 jalapeno pepper, finely chopped
• 1 large handful fresh basil, stems removed
• 1tsp orange zest
• 1/2 tsp lime juice
• 3 large handfuls spinach

Combine first three ingredients in a medium sized bowl and set aside.

Peel and cut the citrus into sections, making sure the pith is removed. Place fruit on a large plate and set aside. 

Preheat a medium pan to medium heat. Add EVOO, about one turn of the pan. Dredge the shrimp in the flour mixture. Add the shrimp to the pan and let brown. Flip all the shrimp and let the other side brown. When they are crispy on both sides, remove from pan and place in a bowl or on a cookie sheet. 

Add another turn of EVOO to the pan. Add garlic and jalapeno, stirring frequently. When the garlic is golden and the peppers are soft, add the basil and orange zest. Cook another minute or two. 

While the shrimp and veggies are cooking, drain the juice from the fruit into a small bowl. Add a little salt, the lime juice, and EVOO, so that it is about 2 parts juice to 1 part oil. Whisk to thoroughly combine. 

In a large bowl, combine the spinach, shrimp, garlic mixture and citrus. Drizzle with the vinaigrette and toss to combine.

Adapted from Food Network's Recipes From Our All-Star Chefs