Father's Day menu?

Grilled Potato Skins with Provolone, Bacon and Sour Cream
YIELD: 8 ServingsIngredients:
Grilled Potato Skins With Provolone, Bacon and Sour Cream
4 x Large russet potatoes washed skin on
2 tbsp olive oil
2 cups mixed grated cheese provolone and cheddar
1 cup cooked crispy bacon drained and crumbled
1/2 cup chopped scallions
1/2 cup sour cream
Salt and pepper to taste
Optional garnish: salsa

Directions:
Grilled Potato Skins With Provolone, Bacon and Sour Cream
Preheat barbeque to 325°F (162°C) medium low. Leave 2 burners on and one burner off. Oil the grill to prevent sticking.
Rub potatoes with 1 tablespoon (15ml) of the olive oil and prick all over with a fork. Place potatoes over indirect heat for 40-50 minutes or until the potatoes are fully cooked.
Remove from the grill and cool.
Using a sharp serrated knife slice the potato in half lengthwise. Using a spoon, scoop out the insides leaving a ½ inch boarder of potato on the skin.
Season with salt and pepper to taste and drizzle with oil paying close attention to the rim of the potato (the ½ inch border). Sprinkle the cheese and bacon equally among the potatoes.
Preheat barbeque to medium high heat 375°F (190°C). Oil grill to prevent sticking. Place potato skins cheese side up on the grill.
Close the lid, and allow potatoes to cook for 7-8 minutes or until the cheese is bubbling and the skin is crispy.
Remove from barbeque. Top with scallions, sour cream and salsa if desired.

Blackened Scallops With Avocado Corn Relish

Yields 24 scallop appetizersIngredients:
Blackened Scallops With Avocado Corn Relish
12 large (U-10) scallops cleaned and de-bearded
1 1/2 tbsp blackening spice (recipe follows)
2 cups avocado corn salsa (recipe follows)
24 Large Tortilla chips
Blackening spice
1 tbsp paprika
1 tsp dried thyme leaves
1 tsp ground cayenne
1/2 tsp white pepper
1 tsp garlic powder
1 tsp onion powder
Avocado Corn Relish
2 peeled and pitted ripe avocado’s coarsely mashed
2 tbsp finely chopped red onion
2 tbsp finely sliced green onion
1 cup roasted corn kernels or canned
1/4 cup roughly chopped fresh cilantro leaves
Juice of 1 large lime
1/2 tsp ground cumin
1/2 tsp chili powder
Salt and pepper to taste

Directions:
Blackened Scallops With Avocado Corn Relish
To prepare the salsa, mix the mashed avocados, onion, green onion, corn, cilantro, lime juice, cumin, and chili powder together in a medium sized bowl and season to taste with salt and pepper.
In a separate bowl, combine all of the blackening spices together.
Pat scallops dry and sprinkle the blackening spice evenly on both sides of each scallop.
Preheat Grill to high heat (475F-500F) (246C-260C).
To help prevent the scallops from sticking to the grill, rub or spray the grill grates with a neutral flavoured oil. Then place the scallops directly over the heat and cook for 1.5 minutes per side. Do not move the scallops until they are ready to flip.
Remove the finished scallops, and cut them in half. Place a dollop of avocado on a tortilla chip and place half a scallop on top. Repeat until all of the scallops are plated and serve while hot.

Potato Salad with Dill and Mustard
Yield: 6
Ease of Preparation: Easy
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!Ingredients:
Potato Salad with Dill and Mustard
10 x Yukon Gold potatoes
1 cup mayonnaise
1/2 cup hot dog relish
1 tbsp dried dill
1/2 cup prepared mustard
3 tbsp cider vinegar
3 stalks celery, chopped
1 x small red onion, peeled and diced
Salt and pepper

Directions:
Potato Salad with Dill and Mustard
Steam potatoes in a stovetop steamer for 10-12 minutes, until just tender when pierced with a fork.
Place on a baking sheet to cool.
Whisk together mayonnaise, relish, dill, mustard, vinegar and salt and pepper.
Place cooled potatoes into a large salad bowl and add celery, onion and mayonnaise mixture.
Season with salt and pepper and toss well to combine.