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Menu Plan for Fall II: Week 8, Day 1
Seared Scallops with Browned Shallots
Winter Rice Pilaf
Cauliflower with Butter and Herbs
Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
To go with the scallops I made a simple Winter Pilaf, with mushrooms and walnuts.
Seared Scallops with Browned Shallots
Total time: 30 minutes
Use the larger sea scallops for this if you can..... And let the shallots get very crispy. Scallops are best when cooked quickly over fairly high heat. Overcooking tends to make them tough.
Ingredients:
- 10oz (300gr) large scallops
- 3 shallots
- 2 tsp olive oil
- 1 tomato
- 1 tbs Balsamic vinegar
- 2 tsp soy sauce
- 1 tsp basil
- 1/2 tsp paprika
Instructions:
- Clean and slice shallots.
- Roughly chop tomato.
- Heat oil in a nonstick skillet over medium heat.
- Add shallots and sauté until brown and crisp, 15 - 20 minutes. Remove and set aside.
- Turn heat up to medium-high and add scallops. Fry until lightly golden, then turn and fry the other side, 4 - 5 minutes total. Scallops are done when they turn opaque.
- Remove and keep warm.
- Reduce heat to medium, add tomato and stir-fry quickly, 1 - 2 minutes.
- Add vinegar, soy sauce, basil, paprika and simmer 1 - 2 minutes longer.
- Spoon sauce over shallots, top with browned shallots and serve.
Winter Rice Pilaf
Total time: 30 minutes
I often make Rice Pilaf in summer with fresh tomatoes and herbs. This is a winter version. Use quick-cooking brown rice or substitute Basmati.
Ingredients:
- 1/2 cup (3.3oz, 95gr) quick-cooking brown rice
- 1 cup (8oz, 240ml) chicken stock
- 2oz (60gr) mushrooms
- 2 shallots
- 1/4 cup (1oz, 30gr) walnuts
- 1/4 cup Greek olives, about 10
- 2 tsp olive oil
Instructions:
- Combine rice and stock in small saucepan.
- Cover and cook according to package instructions.
- Trim and chop mushrooms.
- Chop shallots.
- Break walnuts into smaller pieces if needed.
- Pit olives if needed and roughly chop.
- Heat oil in a medium skillet. Add shallots, mushrooms and walnuts and sauté until shallots are tender and it all starts to brown.
- Add olives and heat through.
- When rice is done add to skillet and stir well. Serve.
Cauliflower with Butter & Herbs
Total time: 30 minutes
Often, simple is best! The first time I tasted cauliflower (my mother never fixed it) I was convinced it tasted just like sweet corn. Plain, with butter, is still my favorite way to eat it.
Ingredients:
- 1/3 head cauliflower enough for 2 persons
- 2 tbs butter
- 1 tsp dried basil
Instructions:
- Cut cauliflower into pieces, put into a steamer and steam over water for 15 - 20 minutes until fork-tender.
- Remove and drain water from pan.
- In same pan melt butter.
- Add herbs, sauté lightly.
- Pour over cauliflower and serve - adding salt & pepper if desired.
Cooking schedule: 35 minutes |
Chop tomato |
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