#gingerlime

These Ginger Lime Chili Scallops are bursting with flavor, combining the freshness of lime and ginger with a kick of chili heat. Served with tender seared scallops, this dish is perfect for seafood lovers looking for a zesty and aromatic dish.

Ingredients: 8 large sea scallops, thawed if frozen. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 tablespoon fresh ginger, grated. 1 red chili pepper, thinly sliced. 2 tablespoons lime juice. Salt and pepper to taste. Fresh cilantro leaves for garnish.

Instructions: Pat scallops dry with paper towels and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add scallops to the skillet and sear for 2-3 minutes on each side until golden brown and cooked through. Remove scallops from the skillet and set aside. In the same skillet, add minced garlic, grated ginger, and sliced chili pepper. Cook for 1-2 minutes until fragrant. Stir in lime juice and cook for another minute, scraping any browned bits from the bottom of the skillet. Return scallops to the skillet and toss to coat in the ginger lime chili sauce. Remove from heat and garnish with fresh cilantro leaves. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

The sweet notes of raspberry and blackberry are combined with the tangy kick of lime and ginger in these delicious macarons. The end product is a tart and sweet treat that goes well with anything.

Ingredients: 180g almond meal. 180g powdered sugar. 150g egg whites aged for 24 hours. 160g granulated sugar. 50g water. Blackberry and Raspberry Jam Filling:. 100g blackberries. 100g raspberries. 50g granulated sugar. Ginger and Lime Buttercream:. 150g unsalted butter, softened. 300g powdered sugar. 1 tsp ground ginger. Zest of 1 lime. 1-2 tbsp lime juice. Purple food coloring optional.

Instructions: Prepare baking sheets with parchment paper or silicone baking mats. Sift together almond meal and powdered sugar into a large bowl. Set aside. In a saucepan, combine granulated sugar and water. Heat over medium-high heat until it reaches 118C 244F. While sugar syrup is heating, start whipping the egg whites in a clean, dry bowl until soft peaks form. Once the sugar syrup reaches 118C 244F, remove it from heat. Slowly pour the syrup into the whipped egg whites while continuing to beat on high speed. Beat until the meringue forms stiff peaks and cools down. Gently fold the almond meal and powdered sugar mixture into the meringue until you get a smooth batter. Add purple food coloring if desired. Transfer the batter into a piping bag fitted with a round tip. Pipe small rounds onto the prepared baking sheets. Let the macarons sit at room temperature for about 30 minutes to form a skin. Preheat your oven to 150C 300F. Bake the macarons for 15-18 minutes, rotating the baking sheets halfway through. They should have risen and formed feet. Remove from the oven and let them cool completely on the baking sheets. While macarons are cooling, prepare the Blackberry and Raspberry Jam Filling. In a saucepan, combine the blackberries, raspberries, and granulated sugar. Cook over low heat until the fruits break down and the mixture thickens. Let it cool. For the Ginger and Lime Buttercream, beat the softened butter until creamy. Gradually add powdered sugar, ground ginger, lime zest, and lime juice. Beat until smooth and fluffy. Once the macarons are cool, pair them up by size. Pipe a small amount of Ginger and Lime Buttercream onto one macaron shell and spoon some of the Blackberry and Raspberry Jam Filling on top. Sandwich with another macaron shell. Store the macarons in an airtight container in the refrigerator for 24 hours to allow the flavors to meld. Serve and enjoy your delicious Blackberry and Raspberry Macarons with Ginger and Lime Buttercream!

Prep Time: 60 minutes

Cook Time: 18 minutes

For the first soda review of the new year, we’re going with an Italian soda I got at World Market – and I admit I’m not entirely sure whether this should properly be called “Verum” or “Bevi Più Naturale,” but going by World Market’s website and in the interest of brevity, I’m sticking with just “Verum.” More importantly, it’s a ginger soda – always a favorite of mine – with an added infusion of…