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Menu Plan for Winter II: Week 9, Day 1
Scallops Provençal
Quinoa with Browned Shallots
Brussels Sprouts with Lemon Butter
Cooking time: 40 minutes for menu Cooking schedule: see below for instructions
You can use all scallops or all shrimp in the Provençal.
Scallops Provençal
Total time: 40 minutes
Tender scallops, quickly sautéed and finished with a tomato, white wine and tarragon sauce. You can use either the small (bay) scallops or the larger (sea) scallops in this dish. Remember to cook them quickly to retain their tenderness. Large scallops can be cut in half. Baking and serving from individual casseroles makes a lovely presentation.
Ingredients:
- 8oz (240gr) scallops - out of the shell, thawed if frozen
- 4oz (120gr) shrimp (prawns) - peeled or all scallops
- 4 tsp olive oil
- 2 shallots
- 4oz (120gr) mushrooms
- 1 clove garlic
- 15oz (450gr) whole tomatoes
- 1/4 cup (2oz, 60ml) white wine
- 2 tbs tomato paste
- 1 tsp dried tarragon
- 1/2 tsp dried thyme
- 1 tbs Balsamic vinegar
Instructions:
- Finely chop the shallot and garlic.
- Open and drain tomatoes, reserving sauce for another use. Roughly chop tomatoes.
- Clean and slice mushrooms.
- Heat 2 tsp oil in medium nonstick skillet over medium-high heat.
- Add scallops and sauté until light brown and opaque, being careful not to crowd. They sometimes have a lot of water in them and you want them sautéed, not steamed. As they brown remove them and put them into 2 individual, shallow casseroles or one larger one.
- In same pan sauté shrimp until they start to curl and turn opaque. Put into casseroles with scallops.
- Add remaining 2 tsp oil to pan along with the shallot, garlic and mushrooms. Sauté until shallots are tender and starting to brown.
- Add tomatoes, wine, tomato paste and herbs. Bring to a boil, reduce heat and simmer, uncovered, 10 minutes.
- Add vinegar to sauce and stir.
- Spoon sauce over scallops and shrimp.
- Bake at 400F (200C) for 10 minutes, until heated through. Serve directly from casseroles. If using individual casseroles place them in a baking sheet for easy handling.
Quinoa with Browned Shallots
Total time: 25 minutes
This near-perfect food of the Incas has slowly been gaining recognition in the culinary world. It cooks quickly and has a nutty flavor that goes with everything. The browned shallots add a dark, mahogany color to the quinoa and a bit of sweetness.
Ingredients:
- 1/2 cup (3.5oz, 100gr) quinoa
- 1 cup (8oz, 240ml) chicken stock
- 2 medium shallots
- 2 tsp olive oil
Instructions:
- Peel and roughly chop shallots.
- Heat oil in a small saucepan.
- Add shallots and sauté until brown, about 10 minutes.
- Add quinoa, stock, cover and bring to a boil.
- Reduce heat and simmer until done, about 15 minutes (or whatever your package says).
- When done, fluff and serve.
Brussels Sprouts with Lemon Butter
Total time: 15 minutes
Lemon add a fresh taste to vegetables and goes well with thyme. The sprouts are cooked quickly to prevent the strong, bitter taste common to overcooked cruciferous vegetables.
Ingredients:
- 12 - 16 Brussels sprouts - I normally serve 6 - 8 per person
- 2 tbs butter
- 1 tsp thyme
- 1 tbs lemon juice
- salt & pepper
Instructions:
- Trim Brussels sprouts: slice a bit off of the stem end and peel away the outer leaves - any that are damaged, wilted or discolored.
- Cut each sprout into quarters.
- Put the sprouts into a medium skillet, add water to the depth of 1/4" (.5cm), cover and cook until just tender when pierced with a knife, about 8 minutes.
- Uncover and pour off water.
- Return pan to heat and add butter. Stir to coat sprouts and sauté 1 minute.
- Add herbs, lemon, salt & pepper and sauté, stirring for 1 minute longer.
Cooking Schedule: 40 minutes for menu |
Sauté scallops, remove, put in dish |
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