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Sautéed Scallops with Pesto
Couscous Salad
Sautéed Asparagus with Chives
Menu Plan for the week of May 17, 2013: Day 1 Recipes
Sautéed Scallops with Pesto
Couscous Salad
Sautéed Asparagus with Chives
Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
An easy meal to finish the week and start the weekend. We're not using the barbecue - but it's still 'summer cooking'. If you don't have bacon, use a bit of the ham, fried until it's crisp.
Sautéed Scallops with Pesto Preparation and cooking time: 10 minutes
These scallops are finished with a light, pesto-sherry sauce. A bit of crisp bacon rounds out the flavors and marries well with the sweet scallops. Scallops release a lot of liquid when cooked, so be careful not to crowd.
12oz (350gr) scallops
2oz (60gr) bacon 2 - 3 strips
1 tbs olive oil
3 tbs sherry
3 tbs pesto
Rinse scallops and pat dry. Cut bacon into matchsticks. Heat oil in large nonstick skillet over medium high heat. Add bacon and fry until crisp. Remove bacon. Add scallops and quickly sauté, turning once, until opaque. If there is a lot of liquid from the scallops, drain (a bit is okay). Reduce heat to low and add sherry, stirring to get up any browned bits. Remove from heat and stir in pesto. Add bacon, stir to combine and serve.
Couscous Salad Preparation and cooking time: 15 minutesCouscous does not have to be dry and boring. It also doesn't need cooking which makes it the perfect fast food. Heat the stock, do a bit of chopping and you're done! Plus it's a dish that can help clean out the fridge.
1/2 cup couscous
3/4 cup chicken broth
1/3 cup (2oz, 60gr) cherry tomatoes
1/3 cup chopped fennel
2 tbs snipped chives
2 tbs white Balsamic vinegar
1 tbs salad olive oil
1 1/2 tsp Dijon-style mustard
Cut tomatoes in half. Chop fennel. Heat chicken broth to a boil. Put couscous in a medium bowl. When broth is boiling pour over couscous, cover and let stand for 10 minutes... Do not stir it.
When couscous is done, add chives, tomatoes, fennel and fluff gently with a fork to combine.
Put the vinegar, mustard and oil in a small bowl. Whisk well and stir into couscous. Serve.
Asparagus is one of the long awaited signs of spring. Most often steamed, occasionally roasted or grilled, I have discovered simple frying to be quick, and leave the asparagus a beautiful green color and full of flavor.
8oz (250gr) asparagus as many spears as you want
1 tbs olive oil
1 tbs fresh snipped chives
sea salt
Snap off ends of asparagus. If white use vegetable peeler and peel the bottom half of stalk. Heat oil in a nonstick skillet just big enough to easily hold the asparagus without cutting. Add asparagus and sauté over medium heat until they start to brown and blister, 8 - 10 minutes. Sprinkle with salt and chives, roll around to coat, remove and serve.
Cooking Schedule: 30 minutes for menu |
Pour stock over couscous, cover |
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