Seared Scallops with a Coca-Cola Zero Sugar

As black millennial women, and food bloggers, we understand the importance of minority representation within the food industry. Faces like ours are typically few and far between, but thankfully there is an organization devoted to equal opportunity in the culinary industry. Bite Our Style is proud to pledge our support to Soul Food Sessions, as they take their diversity mission on the road in partnership with Coca-Cola Consolidated. The Table is Set: A Four-City Tour Served with a Coke, will begin right here in Charlotte, NC on June 19th at Free Range Brewing! 

The event’s signature dish, Seared Scallops, will be paired with a Coca-Cola Zero Sugar, while other dishes will be paired with Free Range beers. This incredible recipe was developed by Charlotte Chef Greg Williams, a graduate of Johnson & Wales University and owner of the “What the Fries” food truck. We recreated this dish at home, with a minor tweak (potato leek soup recipe), and it was freaking delicious. We literally made it twice (our taste testers were greedy).  The Coca-Cola Zero Sugar enhances the buttery richness of scallops, especially when combined with the bold flavors of ginger and garlic in the chutney. 

If you’re in the QC or the surrounding area (that means you Harrisburg and Gastonia) next Tuesday, help us kick off the tour and celebrate Juneteenth for a great cause! Tickets are available for purchase here. If you can’t make it, make sure you try the recipe at home! 

Post Sponsored by Soul Food Sessions “The Table is Set: A Four-City Tour Served with a Coke” in partnership with Coca-Cola Consolidated 

Pesto Bucatini with Buttered Breadcrumbs

Bae Rating: 3/5. It's not particularly fancy, but it plates beautifully and everyone loves homemade pesto. 

Vibes: You have 15 minutes to make dinner before TGIT, but you still want to do a lil' something. 

Ingredients

• Bucatini, cooked al dente 
• 2 cups of basil, stems removed
• 2 TBSP of pine nuts 
• 1/2 a cup of parmesan cheese, grated
• 1/2 cup of olive oil
• 3 cloves of garlic 
• 2 TBSP of salted butter
• 3/4 cup of breadcrumbs 
• kosher salt to taste

 For the Pesto: 

1. Add pine nuts and garlic to a food processor and pulse for about 30 seconds until they're a crumbly paste. 
2. Add the basil leaves, a heavy pinch of kosher salt and pulse for another 30 seconds. 
3. While the processor is still running, drizzle in the olive oil and blend until the pesto is combined. 
4. Lastly, add the parmesan cheese and pulse for another 30 seconds. 

For the Breadcrumbs: 

1. In a nonstick skillet, melt salted butter on medium heat. Once the pan is hot, add the breadcrumbs. 
2. Cook the breadcrumbs for about 2-3 minutes, stirring constantly until they're a deep golden brown. 

This is the color you're looking for!

To Serve:

1. While the pasta is still hot, toss with your desired amount of pesto. Top with the warmed breadcrumbs and serve hot!

Notes:

• We use our pesto for everything from pasta, to chicken and fish, to vegetable dishes! Try tossing some roasted veggies in pesto as a quick side, or whisk it into some balsamic vinegar and olive oil for a quick salad dressing!
• If you have any leftover, you can store it in an airtight container with a thin layer of olive oil on top.