Welcome back to another episode of "Dishing with Stephanies Dish," where today's conversation centers on love, food, and the evolution of a dynamic partnership. Stephanie is joined by the charismatic duo, Randy and Katherine Feltes, the creative minds behind @KatherineWants. This episode delves into their unique journey through life's intertwined paths of romance and culinary passion. From serendipitously reconnecting after years apart, to building a family and launching their new "Ultimate Date Night Cookbook," they share how their love for food enriches their relationship and social media community (follow them on TikTok! @Katherinewants) and shope their cute merch at @Katherinewantshsop
Tune in to hear about their adventures in the restaurant business, their vibrant social media presence, and their candid insights on balancing career, creativity, and family life. Whether you’re looking for inspiration in the kitchen or in your personal relationships, this episode is sure to serve up a hearty helping of both.
Here is a recipe they shared from the “Katherine Wants: The Ultimate Date Night Cookbook” for the ultimate Sea Scallops
SEARED SEA SCALLOPS with CELERIAC PUREE and CRISPY GUANCIALE
2 SERVINGS • PREP TIME: 10 MINUTES • COOK TIME: 12 MINUTES
Ingredients
CELERIAC PUREE (MAKES 2 CUPS)
1 small (8- to 12-ounce) celeriac (aka celery root), peeled and diced
1 apple, peeled and diced
2 cups milk
1 clove garlic, halved
2 tablespoons unsalted butter 1 teaspoon kosher salt
Scallops
3 ounces guanciale or pancetta, cut into matchsticks (about 1 cup)
6 dry-packed sea scallops (U10/20 size), “feet” removed
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil 1 tablespoon pine nuts, toasted
⅛ teaspoon ground black pepper
Instructions
1. Make the celeriac puree: Put all the ingredients in a small saucepan over medium heat. Bring to a gentle simmer, then cover and continue to simmer for about 10 minutes. When the celeriac is tender, transfer the contents of the pan to a blender and puree until smooth. Adjust the seasoning if needed.
2. Place the guanciale in a small frying pan along with a splash of water. Over medium heat, render the fat as the water evaporates. Continue cooking until the desired crispness, then remove with a slotted spoon and set aside.
3. Preheat a 12-inch cast-iron frying pan over medium heat.
4. Meanwhile, dry off the scallops on some paper towels and season with the salt.
5. When the pan is very hot, pour in the olive oil. You’ll know the oil is hot enough if it smokes a little. Gently place the scallops in the hot oil and do not touch until a crust appears on the bottom edge, 2 to 3 minutes. Give a flip and repeat. Remove to
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