Hot Spinach Salad
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Cooking time: 30 minutes for menu Cooking schedule: see below for menu instructions |
The creaminess of the sauce for the scallops is from the white beans - no cream involved. Since we have the white beans in the sauce and spinach for a first course we're not having an additional vegetable tonight. This is a very easy, very fast dinner... enjoy!
Hot Spinach Salad Time: 10 minutes
This is a cross between a salad and a vegetable. I've added a bit of bacon to it but you can leave it out for a vegetarian version. Be careful to cook the spinach for a just a minute, only to wilt slightly.
1 bunch spinach - or 6 - 8 oz (200 gr) fresh spinach
2 slices bacon, 1oz (30gr)
1 tsp dried thyme
2 tbs good olive oil
1 tbs Balsamic vinegar
1 tsp sugar
salt - sea salt is nice, and pepper
Cut bacon into matchsticks. Wash and stem spinach if needed. Drain in a colander. If you don't feel you need to wash it - do it anyway. We want a little bit of water on them - what ever is left on the leaves after draining well - and shake them around a bit, too. Cut any really large leaves. Heat oil over medium high heat in large nonstick skillet. Add bacon and sauté until crisp. Add vinegar, thyme and sugar. Heat through. Add spinach and quickly stir-fry, 1 minute. The spinach should just start to wilt. Remove, sprinkle with salt and pepper and serve.
Creamy Scallops with Cheese Time: 15 minutes
I love creamy sauces but hate all the fat that is usually part of them. Puréed white beans are wonderfully creamy, healthy, and add a lovely flavor to the sauce. Finished with a bit of cheese and you have a rich, seemingly decadent sauce that's actually good for you!
12 oz scallops (350gr)
4 - 6 black peppercorns
1 tbs lemon juice
8 oz, 220 gr white beans (cannellini) (refrigerate the rest for Thursday)
2 shallots
1 clove garlic
1 tbs olive oil
1/4 cup white wine
1/4 - 1/2 cup chicken stock
1/2 cup (2oz, 60gr) shredded cheese (I used Gruyère)
1/2 tsp thyme
For the scallops: Put an inch of water, the lemon juice and the peppercorns into a medium skillet and bring to a boil over medium heat. Add scallops and cook until they turn opaque, 5 - 8 minutes, depending on size. Remove and keep warm.
For the sauce: Chop shallots and garlic. Heat oil in medium saucepan. Add shallot and garlic and sauté until tender. Drain and rinse beans. Add beans, wine and 1/4 cup chicken stock and heat through. Remove and purée in blender or with immersion blender. Add a bit more chicken stock if needed to get to a thick sauce consistency. Return to heat and bring to a simmer. Add thyme and cheese and stir well as cheese melts. Add cooked scallops and serve over Spanish Orzo.
Spanish Orzo Time: 25 minutes
Orzo is a versatile rice shaped pasta that is delicious when cooked right in the sauce. It absorbs the flavors but stays moist. It's perfect as a base for other foods.
1 tbs butter
1/2 cup orzo
1/2 cup (4oz, 125ml) tomato sauce (save the rest for Monday)
3/4 cup chicken stock
1 tsp oregano
3 tbs sliced green olives, optional
Melt butter over medium-high heat in small saucepan. Add orzo and cook for 1 minute, stirring constantly. Add stock, tomato sauce and oregano, bring to a simmer on medium heat. Turn heat to low and simmer until done, stirring occasionally, 15 - 20 minutes. All stock will be absorbed. Taste the orzo to see if it's done to your liking. If not add more liquid. Remove from heat, stir in olives and serve. This should be creamy, not stiff.
To serve: Arrange orzo on a small platter, making a well in the middle. Spoon scallops into the center and serve.
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Cooking schedule: 30 minutes for menu |
Remove scallops and keep warm |
Cooking for Two? Or more?
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