Toni Michael Chef
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Menu ·serves 2

Ryan's Birthday Dinner

Thank you, Ryan, for having a birthday and good taste in food! I had previously made the lamb chops and goat cheese mashed potatoes with a red wine mushroom sauce and he told me it was the best thing I'd ever cooked - he just wanted more. So for his birthday, I added his favorite seafood: scallops.

— Toni
The menu

What's on the plate

  1. 01 Scallops recipe
  2. 02 Lamb chops recipe
  3. 03 Goat cheese mashed potatoes recipe
  4. 04 Toni's carrots (no cheese spread or citrus vinaigrette) recipe
  5. 05 Berry mocktail recipe
Bring home

Grocery list

Seafood & meat

  • 6 U8 scallops
  • 4 lamb chops, frenched

Produce

  • 2 lemons (1 for scallops + berry mocktail, 1 sliced for garnish)
  • 1 lime (for the citrus vinaigrette over scallops)
  • 1 lb rainbow carrots (with tops if you can — they go in the vinaigrette; orange carrots work too if you're skipping it)
  • 2 extra-large russet potatoes
  • Small carton strawberries (4-5 large)
  • Small carton blueberries (1-2 handfuls)
  • Small bunch fresh mint (1 oz)
  • 1 shallot
  • 1 head garlic (~6 cloves: 3 scallops + 3 potatoes)

Dairy

  • 2 oz goat cheese (for the mash)
  • 1 cup heavy cream + a splash (mash + scallop puree)
  • 1 stick butter (mash + scallops)
  • Small wedge parmesan (or 1/4 cup pre-grated)

Pantry

  • Honey
  • Olive oil, salt & pepper (on hand)
  • Sugar (for the mocktail rim)

Frozen

  • 1 cup frozen peas