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Links to this week's
Menu and Recipes

   Menu
   Day 1
   Day 2
   Day 3
   Day 4
   Day 5
   Day 6
   Shopping List


scallops with avocado
Grilled Scallops on Avocado Sauce

quinoa bean salad
Green Bean and Quinoa Salad

 

Menu Plan for the week of August 9, 2013: Day 1 Recipes

Grilled Scallops on Avocado Sauce
Quinoa and Green Bean Salad

Cooking time:  30 minutes for menu          Cooking schedule: see below for instructions

     Avocados keep well in the fridge, pit removed, cut side down, on a plate. If keeping longer than 1 day, brush cut side with lemon and wrap in cling film before putting cut side down. I had black quinoa, but tan or red is fine.

Grilled Scallops on Avocado Sauce                    Preparation and cooking time:  20 minutes
   With the sweet scallops and creamy avocado, this is a rich dish.... I served fewer scallops than usual.  Use a grill pan or basket for easy handling and be careful not to overcook.

10oz (300gr) sea scallops (large scallops)   substitute shrimp or firm white fish
1/2 tsp cumin
1 tbs lime juice
2 tbs oil
Avocado Sauce:
1 small avocado
3 tbs Greek or plain yogurt
2 tbs lime juice
1/4 cup (2oz, 60ml) chicken stock
3 tbs snipped chives  

Mix oil, cumin and lime juice.  Add scallops and stir to coat. Grill over direct heat 3 - 5 minutes per side, just until they are opaque.  
Note:  Could also be quickly sautéed in a nonstick skillet over medium high heat for about the same amount of time.
Avocado Sauce
Purée avocado, yogurt, lime juice and chicken stock in a blender until smooth.  Stir in chives.
Note: Wrap remaining avocado half in cling film, place, cut side down, on a plate and refrigerate.
To serve: Divide Avocado Sauce and spoon onto 2 plates.  Arrange scallops on Sauce and serve.

Green Bean and Quinoa Salad                           Preparation and cooking time:   20 minutes
     Quinoa is very high in protein and "contains a balanced set of essential amino acids for humans, making it an unusually complete food" according to Wikipedia. Combine with green beans and a light vinaigrette for a healthy salad.  You could substitute Basmati or Jasmine rice.

1/2 cup quinoa  any color
1 cup (8oz, 240ml) chicken stock (or the amount of liquid your package recommends)
6oz (180gr) green beans
1 large, ripe tomato
1/2 green bell pepper
2 tbs fresh basil
Lemon Vinaigrette:
2 tsp soy sauce
2 tsp lemon or lime juice
2 tsp white balsamic vinegar
4 tsp salad olive oil

Combine quinoa and stock in small saucepan.  Cover and bring to a boil.  Reduce heat and simmer until done, about 15 minutes  (or whatever your package says).  
Top and tail beans and cut into bite-size pieces.  Put a medium saucepan 2/3rd's full of water on high heat.  When boiling add beans and blanch for 3 minutes.  Drain and immediately rinse with cold water. 
Cut tomato into wedges.  Chop green pepper.  Snip basil.
For vinaigrette: mix soy sauce, lemon and oil in a small bowl, whisking vigorously to thicken.
To finish: When quinoa is done, put it into a medium bowl. Add tomato, pepper, beans, basil and stir to combine. Add vinaigrette and stir gently. Serve.

Cooking Schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, small bowl, whisk, 2 medium bowls, blender,
small saucepan with lid, medium saucepan, strainer,
barbecue grill and basket / mat or large skillet

Make marinade for scallops
Add scallops, stir, set aside
Cook quinoa
Heat water for beans
Top and tail beans
Chop green pepper
Blanch beans

Turn on / light barbecue grill if using
Make vinaigrette
Drain beans, rinse well, drain
Snip all herbs
Make Avocado Sauce
Cut tomatoes
Put quinoa in bowl, add beans, pepper, stir
Add basil, tomato wedges, vinaigrette, stir, set aside
Cook scallops
Spoon Avocado Sauce onto plates
Arrange scallops on Avocado Sauce
Stir Quinoa Salad,
Serve