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Menu Plan for Spring I: Week 9, Day 1

Seared Scallops with Browned Shallots
Sesame Brown Rice with Mangetout (Snow Peas)

Cooking time:  30 minutes for menu          Cooking schedule: see below for instructions

      Snow peas and red peppers make a colorful, crunchy Pilaf to go with the Seared Scallops.

Seared Scallops with Browned Shallots

Total time: 30 minutes
    Use the larger sea scallops for this if you can..... And let the shallots get very crispy. Scallops are best when cooked quickly over fairly high heat.  Overcooking tends to make them tough.

 Ingredients:

• 10oz (300gr) large scallops
• 3 shallots
• 2 tsp olive oil
• 1 tomato
• 1 tbs Balsamic vinegar
• 2 tsp soy sauce
• 1 tsp basil
• 1/2 tsp paprika

 Instructions:

• Clean and slice shallots.
• Roughly chop tomato.
• Heat oil in a nonstick skillet over medium heat.
• Add shallots and sauté until brown and crisp, 15 - 20 minutes.  Remove and set aside.
• Turn heat up to medium-high and add scallops.  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, add tomato and stir-fry quickly, 1 - 2 minutes.
• Add vinegar, soy sauce, basil, paprika and simmer 1 - 2 minutes longer. 
• Spoon sauce over shallots, top with browned shallots and serve. 

Sesame Brown Rice with Snow Peas (Mangetout)

Total time: 30 minutes 
     A cross between a stir-fry and a pilaf, the snow peas and red pepper add color and crunch to brown rice.

 Ingredients:

• 1/2 cup (3.3oz, 95gr) quick-cooking brown rice
• 1 cup (8oz, 240ml) chicken stock or whatever your rice calls for
• 4oz (120gr) mangetout, snow peas
• 1 small red pepper
• 1 tsp butter
• 2 tsp sesame or walnut oil
• 1 tbs soy sauce
• 2 tsp sesame seeds, toasted

 Instructions:

• Cook rice in chicken stock according to package instructions.
• Clean pea pods - snip off the stem end.  Cut large pods into pieces, at an angle, if desired. 
• Cut red pepper into matchsticks.
• When rice is almost done:
• Toast sesame seeds. Remove.
• Heat butter and sesame oil in a large nonstick skillet over medium heat.  
• Add pea pods, red pepper, soy sauce and sauté 5 - 7 minutes, stirring frequently. 
• Add brown rice and stir-fry quickly. 
• Sprinkle with sesame seeds and serve.

To toast regular sesame seeds:  Put them into a dry, nonstick skillet over medium heat.  Toss or stir them about in the pan until lightly golden, 2 - 4 minutes.

Cooking Schedule: 30 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, 2 large skillets, small saucepan with lid, plate Cook rice Slice shallots, sauté Trim, cut snow peas Slice red pepper Mind the shallots Prepare scallops if needed Toast sesame seeds if needed Chop tomato

When rice is almost done: Sauté snow peas, pepper, soy sauce Remove shallots to plate Sear scallops Mind the snow peas / pepper Turn scallops Remove scallops, add tomato Add brown rice to snow peas, stir-fry Add vinegar, soy, basil, paprika, to tomato, cook Remove Pilaf, sprinkle with sesame seeds Spoon sauce over shallots Top with crisp shallots, serve

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By Katie Zeller

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