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Scallops with Maple Mustard Sauce

rice courgette gratin
Zucchini and Rice Gratin

Menu Plan for the week of Sept. 13, 2013: Day 1 Recipes

Scallops with Maple Mustard Sauce
Zucchini and Rice Gratin

Cooking time:  55 minutes for menu          Cooking schedule: see below for instructions

     We'll cook the rice for Sunday's quiche tonight.  If scallops are expensive or hard to find substitute shrimp or cubed, firm white fish.

Scallops with Maple Mustard Sauce                 Preparation and cooking time:  15 minutes
    Use the larger sea scallops for this if you can..... Scallops are best when cooked quickly as overcooking tends to make them tough. Use fairly high heat; they can give off a lot of liquid, and you want them to fry, not steam. 

10oz (300gr) large scallops
2 slices Prosciutto
1 tbs Dijon-style mustard
2 tsp maple syrup
1/3 cup Greek or plain yogurt
1/3 cup Parmesan cheese
1 tbs fresh tarragon   substitute 1 tsp dried
1 tbs olive oil

Roughly chop Prosciutto.  Heat oil in a nonstick skillet over medium-high heat. Add Prosciutto and sauté until crisp.  Remove with a slotted spoon and set aside.
Add scallops and fry until lightly golden, then turn and fry the other side, 4 - 5 minutes total.  Scallops are done when they turn opaque. Remove and keep warm.
Reduce heat to medium and add mustard, maple syrup, yogurt.  Stir well to scrape up any browned bits.  Heat through but do not boil.  Add Parmesan, tarragon, Prosciutto and stir well.  Spoon over scallops and serve.

Zucchini (Courgette) and Rice Gratin                Preparation and cooking time: 55 minutes
  The brown rice and zucchini are combined with just a bit of yogurt and cheese to create a creamy gratin.  Try to find a quick-cooking brown rice or adjust the time accordingly.  You could substitute regular Basmati if you prefer.  

2 cups shredded zucchini (1 small - medium, 7", 17cm)
1/2 onion
1/2 cup quick-cooking brown rice
1 cup plus 2 tbs chicken stock
1/2 cup (2oz, 60gr) shredded cheese
1/3 cup (3oz, 90gr) plain or Greek yogurt
1 egg
1 tsp thyme
2 tsp olive oil, plus a bit for baking dish

Put 1 cup stock (or whatever your rice requires) and rice into a small saucepan.  Cover and bring to a boil.  Reduce heat and simmer until done. 
Shred zucchini using large holes on grater.  Chop the onion.  Heat oil in a medium skillet.  Add onion, sauté until tender.  Add zucchini and sauté until zucchini is tender, slightly translucent and dry.  Remove from heat and allow to cool slightly. 
In large bowl whisk egg.  Add cheese, yogurt and thyme.   Add 1/2 of the zucchini/onion to the eggs and stir well.  Add the remaining zucchini along with the rice and 2 tbs chicken stock.  Stir well to mix and pour into a baking dish that has been coated with a bit of oil.  Bake in 350F (175C) oven for 30 minutes.  Remove and serve.

Note:  Cook 1/2 cup extra rice in 1 cup extra stock to use on Sunday

Cooking Schedule: 55 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
small saucepan, lid, medium skillet,
large nonstick
skillet, small baking dish, medium bowl, whisk

Start to cook all rice - 1 cup rice in 2 cups stock
Turn oven on, 350F (175C)
Chop onion, sauté
Shred zucchini
Add zucchini to onion, sauté
Remove onion, zucchini for gratin, set aside
Whisk egg
Add cheese, yogurt, thyme to egg, set aside
Prepare baking dish
Grate Parmesan

Add 1/2 zucchini to egg, stir
When rice is done, uncover and fluff to cool slightly
Divide rice in half - 1 1/2 cups in fridge for Sunday
Add remaining zucchini, rice, stock to eggs, stir
Put gratin in baking dish, bake
     Pause while gratin bakes
Chop Prosciutto for scallops, sauté
Remove Prosciutto from skillet, drain
Add scallops, fry
Turn scallops
Remove gratin when done
Remove scallops, keep warm
Add mustard, maple syrup, yogurt, stir well
Add Parmesan, tarragon, Prosciutto, stir
Spoon over scallops and serve

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