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Menu Plan for Summer II: Week 9, Day 1

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

     Be careful not to over cook the scallops or they can be tough.

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

Grilled Scallops with Lemon Ginger Sauce Ingredients:

 Instructions:

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.

Basmati Rice with Lemon and Chives Ingredients:

 Instructions:

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.

Green Beans with Caramelized Shallots Ingredients:

 Instructions:

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
Add stock, wine to sauce, reduce

Turn shallots to low heat
Sauté Basmati
Light/turn on barbecue grill if using
Add stock to rice, cover, simmer
Top and tail beans, cut, cook
Put scallops on skewers if using
Mind the sauce, adding lemon, soy when ready
Mind the shallots
Cook scallops
Fluff rice, add chives, lemon, oil
Turn scallops
Drain beans, top with shallots
Put dipping sauce in little bowls
Remove scallops
Serve