Menu Plan for Winter II: Week 9, Day 1


Weekly Menu

Shopping List

Daily Recipes:

 Day 1
 Day 2
 Day 3
 Day 4
 Day 5
 Day 6

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.

Scallops Provençal Ingredients:


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.

Quinoa with Browned Shallots Ingredients:


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.

Brussels Sprouts with Lemon Butter Ingredients:


Cooking Schedule: 40 minutes for menu
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
2 medium skillets, 1 with lid, small saucepan, lid,
2 small or 1 larger baking dish

Turn oven on 400F (200C)
Thaw scallops if needed
Clean shrimp if needed
Clean, chop all shallots, divide
Mince garlic
Clean, slice mushrooms
Clean, cut Brussels sprouts
Open, drain, chop tomatoes, reserve juice for later
Prepare baking dish/dishes for scallops

Sauté scallops, remove, put in dish
Sauté shrimp, remove, put in dish
Sauté garlic, shallots, mushrooms
Sauté shallots for quinoa
Add tomatoes, paste, herbs, to mushrooms
Add stock, quinoa to shallots, cover, simmer
Add vinegar to tomato sauce
Spoon sauce over scallops
Bake scallops
Braise sprouts
    Pause while it all cooks
Fluff quinoa
Finish sprouts
Remove scallops, Serve

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