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Scallops Provençal
Quinoa with Browned Shallots
Menu Plan for the week of Oct. 18, 2013: Day 1 Recipes
Scallops Provençal
Quinoa with Sautéed Shallots
Roasted Cauliflower
Cooking time: 40 minutes for menu Cooking schedule: see below for instructions
You could use all scallops or all shrimp for the Provençal.
Scallops Provençal Preparation and cooking time: 40 minutes
Tender scallops, quickly sautéed and finished with a tomato, white wine and tarragon sauce. You can use either the small (bay) scallops or the larger (sea) scallops in this dish. Just remember to cook them quickly to retain their tenderness. Large scallops can be cut in half. Baking and serving from individual casseroles makes a lovely presentation.
7oz (210gr) scallops - out of the shell, thawed if frozen
3oz (90gr) shrimp (prawns) - peeled or all scallops
4 tsp olive oil
2 shallots
4oz (120gr) mushrooms
1 clove garlic
15oz (450gr) whole tomatoes
1/4 cup (2oz, 60ml) white wine
2 tbs tomato paste
1 tsp dried tarragon
1/2 tsp dried thyme
1 tbs balsamic vinegar
Finely chop the shallot and garlic. Open and drain tomatoes, reserving sauce for another use. Roughly chop tomatoes. Clean and slice mushrooms.
Heat 2 tsp oil in medium nonstick skillet over medium-high heat. Add scallops and sauté until light brown and opaque, being careful not to crowd. They sometimes have a lot of water in them and you want them sautéed, not steamed. As they brown remove them and put them into 2 individual, shallow casseroles or one larger one. In same pan sauté shrimp until they start to curl and turn opaque. Put into casseroles with scallops. Add remaining 2 tsp oil to pan along with the shallot, garlic and mushrooms. Sauté until shallots are tender and starting to brown. Add tomatoes, wine, tomato paste and herbs. Bring to a boil, reduce heat and simmer, uncovered, 10 minutes. Add vinegar to sauce and stir. Spoon sauce over scallops and shrimp. Bake at 400F (200C) for 10 minutes, until heated through. Serve directly from casseroles. If using individual casseroles place them on a baking sheet for easy handling.
Quinoa with Browned Shallots Preparation and cooking time: 25 minutes
This near-perfect food of the Incas has slowly been gaining recognition in the culinary world. It cooks quickly and has a nutty flavor that goes with everything. The browned shallots add a dark, mahogany color to the quinoa and a bit of sweetness.
1/2 cup quinoa
1 cup (8oz, 240ml) chicken stock (or the amount of liquid your package recommends)
2 medium shallots
2 tsp olive oil
Peel and roughly chop shallots. Heat oil in a small saucepan. Add shallots and sauté until brown, about 10 minutes. Add quinoa, stock, cover and bring to a boil. Reduce heat and simmer until done, about 15 minutes (or whatever your package says). When done, fluff and serve.
Roasted Cauliflower Preparation and cooking time: 35 minutes
Roasting vegetables browns them lightly, adding a crunchy sweetness from the natural sugars, and leaves all the vitamins and minerals safely intact.
1/3 head cauliflower - or enough for 2
2 cloves garlic
1 tbs lemon juice
1 tbs olive oil
salt & pepper
1 tbs Parmesan cheese
Cut cauliflower into florets (plus some stem). Slice garlic. Put cauliflower and garlic into a small bowl. Add olive oil, lemon juice, salt & pepper and toss to combine. Put into a small glass baking dish, cover and roast at 400F (200C) for 15 minutes. Uncover, stir, turn oven to 350F (175C) and roast 15 minutes longer or until cauliflower is tender and lightly browned. Remove, sprinkle with Parmesan and serve.
Cooking Schedule: 40 minutes |
Sauté shrimp, remove, put in dish |
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