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eggs piperade 
Eggs Pipérade

scallops pasta cream
Creamy Scallops with

Fresh Fruit

Menu Plan for the week of Jan. 25, 2013: Friday's Recipes

Eggs Pipérade
Creamy Scallops on Pasta
Fresh Fruit

Cooking time:  35 minutes for menu          Cooking schedule: see below for instructions

   A bit of tomato spice followed by creamy, rich scallops and some fruit for dessert makes a quick end of the week dinner. Reserve the sauce from the tomatoes for the burgers on Thursday and the rest of the beans for Monday.

Eggs Pipérade                                                              Preparation and cooking time:  25 minutes
The spicy onion, green pepper and tomato is a Basque dish but we ate it often in Andorra, which has more of a Catalan influence.  With the addition of eggs (optional in Basque country) the dish is reminiscent of the Mexican Huevos Rancheros, but without the tortilla.  For breakfast or a light lunch serve with 2 eggs. 

1 medium onion
1 rib celery
3 cloves garlic
1 small - medium green bell pepper
15oz (450gr) whole tomatoes, drained 
1 1/2 tsp chili powder
1 tbs Worcestershire sauce
1 tbs Balsamic vinegar
2 tbs red wine
1 tsp dried oregano
1 tbs olive oil plus 1 tsp
hot sauce as desired
2 eggs

The Pipérade:  Chop onion and celery; mince garlic; roughly chop green pepper.  Drain tomatoes, discarding juice or reserving for another use.  Roughly chop tomatoes.  Heat 1 tbs oil in a medium nonstick skillet.  Add chili powder and sauté 1 minute.  Add onion, celery and sauté 5 minutes.  Add pepper, garlic and sauté until tender, about 5 minutes longer.  Add tomatoes, wine, vinegar and Worcestershire, reduce heat and simmer, uncovered, until tomatoes turn into thick sauce, about 10 minutes. 
The eggs: In a separate nonstick skillet heat 1 tsp olive oil.  When hot, add eggs and fry, trying to keep a nice shape, just until the whites are set; they're meant to be 'sunny-side up'. 
The finish: Divide onion/pepper mix between two flattish soup plates.  Put an egg on top of each, add salt, pepper, and serve; hot sauce on the side.

Creamy Scallops with Cheese                           Preparation and cooking time: 25 minutes
   I love creamy sauces but hate all the fat that is usually part of them.  Puréed white beans are wonderfully creamy, healthy, and add a lovely flavor to the sauce.  Finished with a bit of cheese and you have a rich, seemingly decadent sauce that's actually good for you!

12oz (350gr) scallops 
1 tbs olive oil
1 tsp lemon juice
1/2 tsp paprika
1 cup (8oz, 240gr) white beans (cannellini)  
2 shallots
1 clove garlic
1 tbs olive oil
1/4 cup (2oz, 60ml) white wine
1/4  - 1/2 cup chicken stock
1/2 cup (2oz, 60gr) shredded cheese (I used cheddar)
1/2 tsp thyme
1 1/4 cups pasta

Cook pasta according to package directions,  Drain.
For the scallops:
Heat oil in a medium, nonstick skillet over medium-high heat.  Add scallops and sauté quickly until they turn opaque, 2 - 3 minutes per side, depending on size.  Sprinkle with lemon and paprika, remove and keep warm.
For the sauce: Chop shallots and garlic.  Heat oil in medium saucepan.  Add shallot, garlic and sauté until tender.   Drain and rinse beans.  Add beans, wine and 1/4 cup chicken stock and heat through.  Remove and purée in blender or with immersion blender.  Add a bit more chicken stock if needed to get to a medium sauce consistency; the cheese will thicken it.  Return to heat and bring to a simmer.  Add thyme, 1/2 of the cheese and stir well as cheese melts.
To finish: Combine pasta and sauce, arrange on a platter.  Add scallops, sprinkle with remaining cheese and serve.

Fresh Fruit

Your choice of something seasonal

Cooking Schedule: 30 minutes for menu
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
2 medium skillets  (1 used 2 X), pot and colander for
pasta, medium saucepan, blender, large bowl

Put water on high heat for pasta
Chop onion, celery
Sauté chili powder
Add onion, celery, sauté
Mince all garlic, divide
Chop green pepper
Add garlic, green pepper to onions, sauté
Chop shallot
Sauté shallot, garlic in saucepan
Open, drain tomatoes, reserving sauce for Thursday
Chop tomatoes
Add tomatoes, wine, Worcestershire, vinegar to Pipérade
Reduce heat, simmer
Drain, rinse beans, reserve part for Monday
Add beans, wine, stock to shallots

Shred cheese
Purée sauce, adjust, keep warm 
Heat oil in skillet for scallops
When hot add scallops, sauté until light brown
Turn scallops, sauté just until opaque
Sprinkle with lemon, paprika
Turn off, cover, remove from heat
Divide Pipérade between bowls
Wipe out skillet, heat oil for eggs
Fry eggs
Start to cook pasta
Add eggs to Pipérade, serve
Done?  Heat sauce
Uncover scallops, return to heat
Drain pasta
Add cheese, thyme to sauce
Add sauce to pasta, combine
Top with scallops, sprinkle with cheese
Don't forget the fruit

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