Balsamic potatoes and leaks

4 Large white potatoes chopped 1/4 inch thick
3 medium size leaks sliced 1/4 inch thick and rinsed well
1 Large shallot sliced thin
2 Cups fresh spinach roughly chopped
1 Tbsp white wine vinegar
3 Tbsp Balsamic vinegar
2 Tsp salt
1 Tsp pepper
1 Cup water
2 Tbsp olive oil
2 Tbsp butter

In large skillet over medium high heat add olive oil and butter. Add potatoes, salt and pepper and toss to coat. Cover and sauté until potatoes begin to brown. Remove lid and pour in 1/4 cup of water and cover again to steam. Cook for about 10 minutes, stirring to prevent sticking. Open and add shallot, leak and spinach. Add another 1/4 cup water, cover and continue cooking.** When potatoes are soft and spinach has wilted add both vinegars and 1/4 cup water. Turn heat to high, allow vinegars to reduce. Remove from heat and serve.

** Bottom of pan will appear dirty and full of potato, you want it this way so you can deglaze with waters and vinegar and pick up the good flavor from the bottom of the pan.

Garlic scallops with spicy mayo dip

20 Fresh scallops
7 Cloves garlic sliced
2 Pinches pepper
5 Tbsp olive oil
1 Tbsp pepper

1 Cup mayo
1.5 Tbsp Cajun seasoning
1 Tsp hot sauce
1 Tsp Chili powder
1 Pinch Cayenne pepper
1 Tbsp Lemon juice

1 Hour before serving scallops combine all ingredients for mayo sauce and mix well. Store in fridge to allow flavors to combine. Serve chilled.

Wash scallops in cold water, carefully, they will tear, they are soft. In large bowl GENTLY toss scallops with olive oil, garlic and pepper. Let sit for up to 10 minutes outside of fridge or 2 hours in fridge. Heat non stick sauté pan over medium heat with 1 tablespoon butter* and 1 tablespoon olive oil from marinade. When butter and oil combine GENTLY place scallops flat side down. Cook until scallops caramelize on the bottom and begin to brown about 1/8 inch down the side. GENTLY flip scallop and repeat on second side. Add reserved garlic and oil from marinade at this point. Do not add it sooner you will burn your garlic. You want the center to still appear clear while the flat sides are caramelized. Remove from heat and serve immediately with sauce.

*Your butter and oil might brown, this is fine.

(See that center one there on the left, thats what happens if you aren't GENTLE with your scallops, they tear)