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scallops pasta cream
Creamy Scallops with

Fresh Fruit

Menu Plan for the week of Jan. 25, 2013: Day 1 Recipes

Creamy Scallops on Pasta
Fresh Fruit

Cooking time:  25 minutes for menu          Cooking schedule: see below for instructions

      Creamy, rich scallops and some fruit for dessert makes an easy, quick dinner. The vegetable is in the sauce.... Reserve the rest of the beans for the pasta on Day 4.

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: 25 minutes for menu
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
medium skillet, pot and colander for pasta, medium
saucepan, blender, large bowl

Put water on high heat for pasta
Mince garlic
Chop shallot
Sauté shallot, garlic in saucepan
Drain, rinse beans, reserve part for Day 4
Start to cook pasta
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
Add cheese, thyme to sauce
Drain pasta
Add sauce to pasta, combine
Top with scallops
Sprinkle with cheese, serve
Don't forget the fruit for dessert

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