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Menu Plan for Summer II: Week 9, Friday

Tomato, Mozzarella and Avocado Salad
Grilled Scallops with Lemon Ginger Sauce
Basmati with Lemon and Chives
Green Beans with Caramelized Shallots

Cooking time: 35 minutes           Cooking schedule: see below for instructions

      I used a large 'ball' of regular mozzarella for this week-end's starters, rather than the smaller (at least, for me) di Bufala; half tonight and half for Saturday.

Tomato, Mozzarella and Avocado Salad

Total time: 10 minutes
    The traditional Caprese Salad is just garden ripened tomatoes with Mozzarella de Bufala.  We added an avocado for a salad with the colors of the Italian flag...  Fresh mozzarella comes in a round, ball shape, packed in liquid, usually in a bag.  Save any leftover cheese in the liquid, in a small bowl.

 Ingredients:

• 4oz (120gr)  Mozzarella di Bufala if you can get it
• 1 - 2 garden ripe tomatoes
• 1 small avocado
• 1 large handful fresh basil
• salad olive oil
• Balsamic vinegar, optional

 Instructions:

• Select 2 lovely, large dinner plates.
• Slice mozzarella and tomatoes. 
• Cut the avocado, remove pit and cut into slices. 
• Tear large basil leaves in half, leave small ones whole.
• Arrange tomato, avocado and mozzarella slices artfully on  the plates. 
• Add basil leaves. 
• Serve, with oil and vinegar (optional) on the side to be added by each person to taste.  

Note: if you have nice cruets for the oil and vinegar use them.  If not small bowls with small spoons work fine - or, just put the bottles on the table.....

Grilled Scallops with Lemon Ginger Sauce

Total time: 15 minutes
    Scallops cook quickly on the barbecue.  You can use a grill pan or mat to cook them on, but, for easy handling, skewers work well, not through the 'center', but from side to side, so they lie flat. Be careful not to over cook the scallops or they can be tough

 Ingredients:

• 12oz (360gr) sea scallops (large scallops)   substitute shrimp or firm white fish
• 1 tsp soy sauce
• 1 tsp paprika, hot or sweet
• 1 tbs olive oil
• skewers if scallops are small - makes it easier to grill
• Lemon Ginger Sauce:
• 1/2 tbs minced ginger - the equivalent of 3 'quarter' or '1 euro' size slices
• 1 shallot
• 2 tsp walnut or sesame oil
• 1/3 cup (3oz, 90ml) chicken stock
• 1/3 cup (3oz, 90ml white wine
• juice from 1/2 lemon, about 2 tbs
• 1 tsp soy sauce  

 Instructions:

• If using wooden skewers soak in water for a few minutes. 
• Mix oil, soy sauce and paprika. 
• Toss scallops with sauce. 
• Thread onto skewers, if using. 
• Grill over direct heat 3 - 5 minutes per side, until they are opaque. 
• Remove and serve with Lemon Ginger Dipping Sauce - either on the skewers or off. 
• Lemon Ginger Dipping Sauce:
• Finely chop shallot. 
• Peel and mince ginger. 
• Squeeze lemon, you should have 1 1/2 - 2 tbs juice. 
• Heat oil in small saucepan.  Add shallot, ginger and sauté briefly. 
• Add chicken stock and white wine.  Bring to a boil and boil until reduced by half. 
• Add lemon juice and soy sauce, heat briefly. 
• Remove from heat and allow to cool.

Note:  Could also be quickly sautéed in a nonstick skillet over medium high heat for about the same amount of time.

Basmati Rice with Lemon and Chives

Total time: 20 minutes
   The lemon makes a very refreshing, light rice side dish. The fresh chives add just a hint of onion.

 Ingredients:

• 1/2 cup (3.3oz, 95gr) Basmati rice
• 1 tsp butter
• 1 cup (8oz, 240ml) chicken stock
• 2 tbs snipped fresh chives
• juice from 1/2 lemon, about 2 tbs
• 1 tbs salad olive oil

 Instructions:

• Melt butter in small saucepan over medium heat. 
• Add rice, sauté, stirring, for 1 minute. 
• Add stock, cover and cook until done, about 15 minutes.
• Uncover rice and fluff with a fork 
• Add chives, lemon juice and olive oil. 
• Stir gently with a fork to combine. 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: 35 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, scissors, medium bowl, 2 small saucepans, one lid medium skillet, small skillet with lid, barbecue grill and pan or skewers Soak skewers if using Clean all shallots Slice shallots for beans, sauté Chop shallot for sauce Mince ginger Sauté shallot, ginger for sauce Make marinade for scallops Add scallops to marinade, set aside Turn shallots to low heat Add stock, wine to sauce, reduce Tend the basil if needed Top and tail beans, cut

Slice tomato Slice cheese, reserving half and liquid for Sat. Sauté Basmati Light/turn on barbecue grill if using Put scallops on skewers if using Add stock to rice, cover, simmer Pit, slice avocado Mind the sauce, adding lemon, soy when ready Mind the shallots Start to cook beans Arrange salad, serve, oil and vinegar on the side Done?  Cook scallops Fluff rice, add chives, lemon, oil Turn scallops Drain beans, top with shallots Put dipping sauce in little bowls Remove scallops, serve

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By Katie Zeller

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