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Menu Plan for Spring I: Week 3, Day 1
Pasta with Scallops and Shrimp (Prawns)
Cauliflower with Horseradish
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
I made the pasta with half scallops and half shrimp. Sea scallops are very expensive here and the smaller ones not available. Use all of either or any combination of the two.
Pasta with Scallops and Shrimp
Total time: 25 minutes
By sautéing the shrimp and scallops in garlic butter they get a robust flavor offset by the creamy cheese sauce... If you don't normally have milk on hand use part chicken stock and part white wine- different sauce, equally good! I used spinach fettuccini.
Ingredients:
- 6oz (180gr) sea or bay scallops I had 8 large sea scallops
- 6oz (180gr) shrimp, cleaned
- 1 tsp paprika
- 2 cloves garlic
- 2 tsp olive oil
- 1 tsp butter
- 1/2 cup (4oz, 120ml) milk
- 1/2 cup (4oz, 120ml) chicken stock
- 1/2 cup (2oz, 60gr) shredded Gruyère cheese
- 2 tbs dry sherry
- 1 tbs cornstarch (corn flour, maizena)
- 2 tsp dried parsley substitute 2 tbs fresh
- 1/4 cup (1oz, 30gr) freshly grated Parmesan
- 4oz (120gr) fettuccini, spaghetti, linguini or other long pasta
Instructions:
- Cook pasta according to package directions.
- The sauce:
- Heat stock and milk to boiling in small saucepan.
- Dissolve cornstarch in sherry and add to saucepan, stirring and cooking until sauce has thickened.
- Reduce heat to low and gradually add the shredded cheese, stirring constantly.
- Stir in the parsley.
- Turn off heat, and cover saucepan to keep warm until needed.
- The seafood:
- Clean shrimp if needed.
- Mince garlic.
- Heat butter and oil in a nonstick skillet over medium-low heat. Add paprika and sauté briefly.
- Add garlic and sauté until golden, 2 - 3 minutes.
- Turn heat up to medium and add scallops and shrimp. Sauté until shrimp start to curl and both start to turn opaque, turning once. This should not take longer than 3 - 5 minutes. Remove from heat and keep warm.
- To finish:
- When pasta is done, drain well and return to cooking pan.
- Add sauce and toss well to coat.
- Put pasta in a bowl if serving immediately or a baking dish just large enough to hold everything if not.
- Arrange scallops and shrimp on top and sprinkle with Parmesan.
- Either serve immediately or put into a warm oven (250F, 120C) for up to 15 minutes to keep hot.
Cauliflower with Horseradish
Total time: 20 minutes
Horseradish and sharp mustard add a nice zing to cauliflower.
Ingredients:
- 1/3 head cauliflower
- 1/4 cup (2ozm 60ml) chicken stock
- 1 tbs Dijon-style mustard
- 2 tsp prepared horseradish
- 1/2 tsp dried tarragon
Instructions:
- Cut cauliflower into pieces, put into a steamer basket and steam over water for 12 - 15 minutes, just until tender.
- Remove and drain water from pan.
- Heat stock in the same pan.
- Add mustard, horseradish and tarragon, stirring well to combine.
- When hot, add cauliflower and stir gently to combine and heat through. Serve.
Cooking Schedule: 30 minutes |
Dissolve cornstarch in sherry, stir into sauce |
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