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Menu Plan for Spring II: Week 2, Day 1
Sautéed Scallops with Pesto
Parmesan Polenta
Sautéed Snow Peas (Mangetout)
Cooking time: 30 minutes for menu Cooking schedule: see below
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.
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.
Ingredients:
- 10oz (300gr) scallops
- 2oz (60gr) bacon 2 - 3 strips
- 1 tbs olive oil
- 3 tbs sherry
- 3 tbs pesto
Instructions:
- Rinse scallops and pat dry.
- Cut bacon into matchsticks.
- Heat oil in large nonstick skillet over medium high heat.
- Add bacon and fry until crisp. Remove bacon.
- Add scallops and quickly sauté, turning once, until opaque. If there is a lot of liquid from the scallops, drain (a bit is okay).
- Reduce heat to low and add sherry, stirring to get up any browned bits.
- Remove from heat and stir in pesto.
- Add bacon, stir to combine and serve.
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.
Ingredients:
- 1 cup (8oz, 240ml) chicken stock
- 1/4 cup (1.5oz, 45gr) polenta, quick-cooking
- 1/4 cup (1oz, 30gr) Parmesan, grated
- 2 tbs milk
- nutmeg
Instructions:
- Heat stock in a small sauce pan over medium heat.
- When stock is simmering slowly pour in polenta, whisking constantly.
- Cook, stirring, about 5 minutes or until done.
- Add milk or stock, Parmesan and a pinch of nutmeg.
- Cover, keep warm and let sit 5 minutes. Serve.
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.
Ingredients:
- 4oz (120gr) snow peas, mangetout
- 1 tsp butter
- 1 tsp olive oil
- 1 tsp fresh or dried chives
- Salt and pepper
Instructions:
- Clean pea pods - snip off the stem end.
- Heat butter and oil in nonstick skillet over medium heat.
- Add pea pods, chives, and sauté 5 - 10 minutes, depending on size, stirring frequently.
- Taste, when they are done to your liking, remove, add salt and pepper and serve.
Cooking schedule: 30 minutes |
Whisk polenta into stock |
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