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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. 

Scallops with Pesto Ingredients:

 Instructions:

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.

Parmesan Polenta Ingredients:

 Instructions:

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.

Sautéed Snow Peas Ingredients:

 Instructions:

Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
small saucepan with lid, medium skillet, large
skillet with lid,
Trim snow peas
Cut bacon, sauté
Grate Parmesan
Heat stock for polenta
Remove bacon
Add scallops, sauté

Whisk polenta into stock
Turn scallops
Stir polenta
Heat oil, butter
Add snow peas, chives to butter, oil
Add sherry to scallops, stir and scrape
Finish polenta, cover
Add pesto to scallops
Stir polenta
Add bacon to scallops
Serve all