A Year-Round Guide to Franklin and Nantahala

Yield: 6 servings. ½ pound fresh medium shrimp, peeled, deveined, and cut into ½-inch pieces ½ pound fresh dry-pack bay scallops Juice of 2 lemons Juice of 2 limes Juice

Rosemary and Goat Cheese Strata

Yield: 6 servings. ½ pound fresh medium shrimp, peeled, deveined, and cut into ½-inch pieces ½ pound fresh dry-pack bay scallops Juice of 2 lemons Juice of 2 limes Juice

Shrimp & Scallop Ceviche

Yield: 6 servings.

½ pound fresh medium shrimp, peeled, deveined, and cut into ½-inch pieces
½ pound fresh dry-pack bay scallops
Juice of 2 lemons
Juice of 2 limes
Juice of 1 orange
1 jalapeño pepper, cored, seeded and diced
1 cup cucumber, peeled and diced into ¼-inch pieces
1 stalk celery, thinly sliced
¼ cup red onion, finely chopped
1 cup sweet potato, cut into ½-inch pieces, cooked al dente
4 tablespoons cilantro, roughly chopped
2 tablespoons extra virgin olive oil
Salt to taste
1 avocado, peeled, pitted, and chopped into ½-inch pieces (for garnish)

In a medium-size glass bowl, combine lemon, lime, and orange juices. Stir in the shrimp, scallops, cucumber, celery, jalapeño, and red onion. Cover and refrigerate for 3 hours.

Half an hour prior to serving, remove from the fridge and stir in the sweet potato, chopped cilantro, and olive oil. Salt to taste. Serve in martini glasses and garnish with avocado slices.

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This story was published on May 15, 2018

Lynn Wells

Lynn Wells gained a fond respect and interest in cooking from her mother and Aunt Addie at the age of 8 in North Carolina. During college, Wells worked in a wide range of restaurants, from fine dining to family- owned. After graduating from UNC Greensboro with a degree in nutrition management and hospitality, Wells began a 21-year career in the nutrition department at Cone Health. In 2014, Wells started Thyme Well Spent Personal Chef Service, an in-home cooking experience for private clients, which continues today. Wells is also a food writer, food stylist, culinary consultant, and the recipe developer/writer for Our State.