Thyme for Cooking
Seasonal Weekly Menus & Shopping Lists
Healthy Food Fresh Ingredients Simple Recipes
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
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 |
Turn shallots to low heat |
Share this:
----------------------
Get 7 Dinner Menus, Recipes, Shopping List each Thursday by e-mail: Subscribe
