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Menu Plan for Summer I: Week 13, Friday

Lentil Salad with Walnuts and Prosciutto
Seared Scallops on Tomato Tarragon Pasta
Green Beans with Caramelized Shallots

Cooking time:  40 minutes for menu          Cooking schedule: see below for instructions

       Seared scallops nestled on a bed of tomato and tarragon flavored pasta.... a melding of summer and fall flavors. Use the rest of the tomato sauce in the barbecue sauce tomorrow.

Lentil Salad with Walnuts and Prosciutto

Total time: 30 minutes 
    We sautéed the walnuts and half of the ham in butter to enhance the flavor and add crunch to the salad.   I use the tiny green French lentils - du Puy.  You could use larger brown lentils but not the red ones, they get too mushy.

 Ingredients:

• 1/3 cup lentils
• 1 cup (8oz, 240ml) beef stock
• 1/2 (4oz, 120ml) cup water
• 4 slices Prosciutto or other dry-cured ham  about 3oz (90gr)
• 1/4 cup whole walnuts  about 1oz (30gr)
• 1 tbs butter
• 1 tsp soy sauce
• 2 tbs fresh snipped chives     substitute 1 tbs dried
• 2 tbs fresh snipped parsley     substitute 1 tbs dried
• 1 tsp Dijon-style mustard
• 1 tbs salad olive oil
• 1 tbs walnut oil
• 1 tbs sherry vinegar 

 Instructions:

• Rinse and pick through lentils (in case quality control missed the odd stone). 
• Put in a small sauce pan along with stock and water and bring to a boil. 
• Reduce heat, cover and cook until done - about 20 minutes.  Taste to determine when done properly. 
• Drain any excess cooking liquid and set aside.
• Heat butter in a medium nonstick skillet over medium-high heat.  Add walnuts and sauté about 5 minutes, stirring frequently. 
• Roughly chop 2 slices of Prosciutto and add to walnuts.  Sauté until Prosciutto is crisp, another 4 - 5 minutes. 
• Remove and break walnut halves in half.  
• Snip herbs. 
• Just before serving mix oils, soy sauce, mustard and vinegar in bowl large enough to hold lentils. 
• Add lentils, chopped ham, walnuts and herbs and mix well. 
• Cut remaining 2 slices of Prosciutto in half the long way.  Arrange in a circle on 2 plates. 
• Spoon lentil salad in the center and serve.

Grilled Scallops on Tomato Tarragon Pasta

Total time: 30 minutes
     The scallops can be cooked on the grill or quickly pan-fried in a hot skillet. They release a lot of liquid when cooked, so be careful not to crowd. The paprika adds both flavor and color. Use a grill pan or basket for easy handling and be careful not to overcook.

 Ingredients:

• 1 1/4 cups (4.2oz, 125gr) pasta, bite-size
• 12oz (360gr) scallops
• 1 tsp paprika
• 2 tsp sherry vinegar
• 2 tsp olive oil
• 1/2 medium onion
• 1 slice Prosciutto
• 1/2 cup (4oz, 120ml) tomato sauce
• 1 tbs sherry vinegar
• 1 tbs fresh tarragon substitute 1 1/2 tsp dried
• 2 tsp olive oil

 Instructions:

• Rinse scallops and pat dry. 
• Mix oil and paprika.  Add scallops and stir to coat.
• Grill over direct heat 3 - 5 minutes per side, just until they are opaque.
• Note:  Could also be quickly sautéed in a nonstick skillet over medium high heat for about the same amount of time.
• Pasta: Cook pasta according to package directions. Drain.
• Chop onion and Prosciutto. 
• Heat 2 tsp oil in a small saucepan over medium heat. Add onion and sauté until tender. 
• Add Prosciutto and sauté until crisp. 
• Add tomato sauce, vinegar, tarragon and heat through.  Keep warm until needed.
• To Finish: Combine drained pasta with tomato sauce. 
• Divide pasta onto two plates.  Top with seared scallops and serve.

Green Beans with Caramelized Shallots

Total time: 25 minutes
    Crispy, fried shallots top these green beans, slightly reminiscent of a retro American Green Bean Casserole, but much healthier.  I let them caramelize naturally, no added sugars to help.  Simple summer flavors.

 Ingredients:

• 5oz (150gr) green beans
• 1/3 (3oz, 50ml) cup chicken stock
• 2 - 3 shallots
• 2 tsp olive oil

 Instructions:

• Slice shallots. 
• Heat oil in medium nonstick skillet over medium-high heat.  Add shallots and sauté until tender, about 5 minutes. 
• Turn heat down to medium and continue cooking until nicely brown and starting to caramelize, about 15 minutes longer.
• Top and tail beans (cut off the ends...).  Cut beans into 1 1/2" (3.75cm) lengths. 
• Put beans and stock in a small skillet or saucepan  Cover and cook over medium heat just until beans are done, 10 - 15 minutes. 
• Drain, top with shallots and serve.

Cooking Schedule: 40 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, scissors, whisk, 2 medium nonstick skillets, 3 small saucepans with lids, 2 medium bowls, pot and colander for pasta, barbecue grill with pan or skewers or skillet Put water on high heat for pasta Start to cook lentils Slice shallots, sauté Chop onion, sauté Snip all herbs Top and tail beans, cut Mix oil, paprika, vinegar, add scallops, stir Mind the shallots, turn heat down Sauté walnuts Chop Prosciutto for salad, sauce Add Prosciutto to walnuts, onions, sauté

Mind the lentils, drain when done Remove Prosciutto and walnuts, break walnuts Light/turn on barbecue grill if using Add tomato sauce, vinegar, tarragon to onion, cook Make lentil salad Slice remaining Prosciutto Arrange lentil salad Remove sauce from heat, keep warm Cook pasta Cook beans Serve salad, relax, enjoy Done? Cook scallops Mind the beans, drain when done Drain pasta Turn scallops Combine pasta, sauce, plate Finish beans Remove scallops, arrange on pasta,  serve

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