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Today on DelmarvaLife:

It was just about two years ago, when the name “Alana Rose” started making headlines. From that moment, every person who heard her story, started rooting for her to beat the odds. Alana’s story began Sept. 14, 2014. She was a healthy, happy baby, until her eighth month. Mom and dad — Kyle Prettyman and Alexa Shoultes — noticed Alana would get fussy, wouldn’t take a bottle, and became unresponsive. After a slew of medical tests – and forty-six consecutive days at Alfred I. dupont Hospital for Children – doctors determined Alana suffered from a rare mitochondrial disease from a mutation of the bola-three gene. There is no cure for the disease, but Alana made it to her first birthday, which doctors didn’t think she would live to see. On Dec. 16, 2015, Alana’s brave fight ended. Despite the pain Kyle and Alexa has gone through, they have vowed to make a difference in the lives of families who are going through similar situations.

Alexa joins us in the studio today along with John Peterson, owner of Painting with a Purpose to talk about an upcoming event to benefit the Alana Rose Foundation. The event is Feb. 23, in Lewes from 6:30 pm – 9:30 pm. Register for the event here.

The folks at Southern Delaware Therapeutic Riding have been using horses to help children and adults with disabilities since 1988. They now have a new barn and it has allowed them to expand and meet the needs of more people in the community. For those who utilize this unique form of therapy know that it is a life changing experience. Sean stops by to learn more.

Lt. Tim Robinson with the Wicomico County Sheriff’s Office has a new list of most wanted for us. See today’s Most Wanted Monday here.

Andrew Boyle, executive catering chef from Bethany Blues, joins us in the DelmarvaLife kitchen today to make Chipotle Seared Scallops and Southwest Quinoa Salad.

Chipotle Seared Scallops

• 12 scallops dusted with chipotle powder
• 3 tablespoons of olive oil

Place olive oil in hot pan and add scallops. Sear for approximately 2-3 min on one side. Flip scallops and then remove from heat. The carry over heat will finish them.

Southwest Quinoa Salad

• 1 cup quinoa cooked according to package directions
• 1 cup black beans, drained and rinsed
• 1 cup corn
• 1/2 large red bell peppers, diced small
• 4 green onions, sliced
• 1/4 cup of chopped cilantro
• 2 limes, juiced
• 4 tbls of olive oil
• 1 tsp of ground cumin
• salt and pepper to taste

Cook quinoa and cool. Add all ingredients in small mixing bowl and toss.

Charred Lime Oil

• 4 limes, quartered and placed over open flame grill til charred
• 1.5 cups of olive oil
• 2 cloves of garlic, minced
• 1 small shallot, diced small
• salt and pepper to taste

In a small sauce pot, place 3 tbls of olive oil on medium heat. Add garlic and shallots. Cook for 2 minutes. Place limes in pan with the rest of olive oil and add salt and pepper. Cook on med-low heat for about 10 min. Remove from heat and let cool.