1 ball pizza dough
Coarse cornmeal for the pan
1/2 cup ricotta
4-6 slices bacon, diced
1/2 pound large shrimp, peeled and deveined
6-7 spears asparagus, cut into 1/2-inch pieces
1 chili pepper, seeded, deveined, and sliced into thin strips
Shredded mozzarella cheese
Salt and pepper

Preheat the oven to 450 degrees.

Roll out the dough to desired thinness. Sprinkle a baking sheet with cornmeal and place the dough on top.

In a large pan, cook the bacon over medium heat until done. Drain the bacon on towels and drain most of the fat from the pan. Lightly season the shrimp with salt and pepper and add to the pan. Cook for about one minute on each side until the shrimp are light pink, but not fully cooked through (they will continue to cook in the oven).

Mix the ricotta with a bit of salt and pepper. Spread the ricotta mixture over the dough in an even layer. Sprinkle the bacon over the ricotta then sprinkle with some of the mozzarella. Arrange the shrimp, asparagus, and chili pepper over the pizza and sprinkle with more cheese. Bake for 10-15 minutes until the shrimp are cooked through and the cheese is melted. Serve warm.

12 large fresh sea scallops (about 1 lb.) or as many as you want
6-8 slices bacon (about 1/2 a slice of bacon per scallop)
Fresh ground pepper
Toothpicks
Lemon wedges for garnish

Cook bacon gently over medium heat until partially cooked but not crisp. Let cool.

Pat each scallop dry on each side and sprinkle with some fresh ground pepper.

Cut each bacon slice in half and wrap one half around a scallop, securing with a toothpick. Place on cookie sheet or broiling pan.

Preheat broiler. Place scallops on top rack. Broil 4 to 5 inches from heat for 3-4 minutes on each side, or until scallops turn opaque throughout. Turn a few times so bacon gets crisp.

Serve with lemon wedges.

Ninette’s Notes:

-You can also brush scallops with BBQ sauce or teriyaki sauce if you want a little flavor.

12 fingerling potatoes (about 1 pound)
1½ tablespoons extra-virgin olive oil
4 ounces thinly sliced smoked salmon
½ cup crème fraîche or sour cream
1 tablespoon capers

1. Slice potatoes in half lengthwise, toss in olive oil, and place on a baking sheet. Bake at 425° for 20 minutes or until golden brown and tender. Let cool.

2. Arrange pieces of smoked salmon on potatoes; top each with a dollop of crème fraîche and capers. Makes 2 dozen.

1 cup mango, seeded, peeled, and chopped
1 medium red sweet pepper, chopped
2 Tbsp. finely chopped red onion
1 fresh jalapeño chile pepper, seeded and finely chopped*
2 Tbsp. packed brown sugar
2 Tbsp. Jamaican jerk seasoning (you can substitute with cajun or creole seasoning)
1 lb. peeled, deveined uncooked shrimp
Nonstick cooking spray
8 cups tortilla chips (8 oz.)
4 oz. Monterey Jack cheese with jalapeño peppers or Monterey Jack cheese, shredded

Preheat broiler.

For salsa, in a bowl stir together mango, sweet pepper, onion, and chile pepper; set aside.

In a large bowl stir together brown sugar and jerk seasoning. Add shrimp and toss to coat.

Coat a grill pan or large skillet with cooking spray. Heat over medium-high heat. Add half the shrimp at a time to the pan. Cook for 1 to 2 minutes each side or until shrimp are opaque. Remove and set aside. If desired, coarsely chop shrimp.

Spread tortilla chips on a broiler-safe platter or baking sheet. Top with shrimp and salsa. Sprinkle with cheese.

Broil 4 inches from heat for 1 to 2 minutes or until heated through and cheese is melted.

• 2 tablespoons extra-virgin olive oil
• 12 large shrimp
• 1 pound calamari with tentacles, cleaned and sliced 1/4 inch thick
• 4 cloves garlic, thinly sliced
• Salt, pepper and red pepper flakes, to taste
• 12 clams
• 1 1/2 tablespoons dry white wine
• 6 ounces marinara sauce
• Oregano, to taste
• 1 pound fresh linguine, cooked al dente
• 1/2 cup fresh parsley, chopped

• 5 tablespoons extra-virgin olive oil, plus more for brushing
• 1 tablespoon plus 1 teaspoon red wine vinegar
• 1 tablespoon honey
• 1/4 teaspoon red pepper flakes
• Kosher salt
• 4 6-ounce salmon fillets (about 1 1/4 inches thick)
• 1 clove garlic, coarsely chopped
• 1/2 cup coarsely chopped pitted kalamata olives
• 2 medium beefsteak tomatoes, cut into 1-inch chunks
• 1 cup sliced celery (inner stalks with leaves)
• 1/4 cup roughly chopped fresh mint

• 2 1/2 cm gingerroot, peeled and finely chopped
• 2 garlic cloves, crushed
• 1 lemons, juice of, only
• 2 spring onions, chopped
• 1 red chilies, deseeded and finely chopped
• 2 tablespoons olive oil
• 4 swordfish steaks

• 5 tablespoon butter
• 2 tablespoons olive oil
• 1 large sweet onion (such as Vidalia or Maui), halved, thickly sliced crosswise
• 4 garlic cloves, minced
• 24 2-inch-long asparagus tips
• 4 ounces sugar snap peas, strings removed
• 6 fresh thyme sprigs
• 1/3 cup canned vegetable broth
• 1 tablespoon fresh lemon juice
• 1 heart of romaine lettuce, sliced crosswise into 1-inch strips
• 1 cup frozen peas, thawed
• 20 sea scallops, side muscles trimmed
• 4 lemon wedges

Melt 2 tablespoons butter with oil in heavy large pot over medium-low heat. Add onion and sauté until beginning to soften, about 6 minutes. Add garlic and sauté about 30 seconds. Increase heat to medium-high; add asparagus tips, sugar snap peas and thyme sprigs and sauté 2 minutes. Sprinkle with salt and pepper. Add vegetable broth and lemon juice, then lettuce and peas. Cover and cook until lettuce is wilted, stirring frequently, about 2 minutes. Whisk 1 tablespoon butter into ragout. Remove from heat.

Sprinkle scallops with salt and pepper. Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Working in batches, add scallops to skillet and sear until brown and just opaque in center, about 2 minutes per side. Divide ragout among 4 bowls. Top with scallops, dividing equally. Garnish each with 1 lemon wedge.

• 6 tablespoon(s) extra-virgin olive oil
• 5 clove(s) (large) garlic, minced
• 1/4 teaspoon(s) crushed red pepper
• 3 pound(s) tomatoes, coarsely chopped
• 1/8 teaspoon(s) saffron threads, crumbled
• 5 sprig(s) oregano
• Salt
• Freshly ground black pepper
• Zest of 1 orange, in 1-inch-wide strips
• Finely grated orange zest, for garnish
• 5  bay leaves
• 3 whole(s) cloves
• 1 cup(s) arborio rice
• 4  (4 ounces each) skinless cod or halibut fillets
• Chopped parsley, for garnish