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Menu Plan for Spring II: Week 2, Friday

Spinach Salad with Warm Chevre
Sautéed Scallops with Pesto
Parmesan Polenta
Sautéed Snow Peas (Mangetout)

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

     Fresh scallops are very expensive here, so I get frozen, without coral (which is cheaper, and I don't really care for the coral).  If you use frozen, rinse lightly in warm water, making certain they are separate, then let them thaw a bit on a plate, not touching.  Cook the entire dinner, and keep it warm in the pans until serving.

Spinach Salad with Warm Chevre

Total time: 15 minutes
    The spinach is a slight twist on the traditional bistro salad served all over France, as is the addition of walnuts. The cheese is warmed to melting just before serving.

Spinach Salad with Warm Chevre Ingredients:  

 Instructions:

Sautéed Scallops with Pesto

Total time: 10 minutes
     These scallops are finished with a light, pesto-sherry sauce. A bit of crisp bacon rounds out the flavors and marries well with the sweet scallops. Scallops release a lot of liquid when cooked, so be careful not to crowd. 

Scallops with Pesto Ingredients:

 Instructions:

Parmesan Polenta

Total time: 10 minutes
     Check the package directions for quantity proportion - you may have to add more (or less) liquid to get a soft consistency.  It can be adjusted at the end, before serving.   This should be like mashed potatoes.

Parmesan Polenta Ingredients:

 Instructions:

Sautéed Snow Peas  (mangetout, pea pods)

Total time: 10 minutes
    Another of those fleeting spring vegetables.  Some say they are best eaten while standing in the garden and pulling them off the vine.  This is second best.

Sautéed Snow Peas Ingredients:

 Instructions:

Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
small saucepan, lid, medium skillet, large skillet
with lid, baking sheet, small bowl, whisk
Wash spinach, dry, tear if necessary
Trim snow peas
Cut bacon
Make vinaigrette
Slice cheese, lay on baking sheet
Sauté bacon
Grate Parmesan
Preheat broiler
Heat stock for polenta
Remove bacon
Add scallops, sauté

Whisk polenta into stock
Turn scallops
Stir polenta
Add sherry to scallops, stir and scrape
Finish polenta, cover, remove from heat
Heat oil, butter
Add snow peas, chives to butter, oil
Add pesto to scallops, cover, remove from heat
Put cheese under broiler/grill
Add vinaigrette to spinach, toss
Turn snow peas, turn heat to low
Remove cheese, finish salads, serve
Done? Turn heat up under snow peas to finish
Stir polenta
Add bacon to scallops
Serve all