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Menu Plan for Summer I: Week 13, Day 1
Seared Scallops on Tomato Tarragon Pasta
Green Beans with Caramelized Shallots
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
Seared scallops nestled on a bed of tomato and tarragon flavored pasta.... a melding of summer and fall flavors. Use the rest of the tomato sauce in the barbecue sauce tomorrow.
Grilled Scallops on Tomato Tarragon Pasta
Total time: 30 minutes
The scallops can be cooked on the grill or quickly pan-fried in a hot skillet. They release a lot of liquid when cooked, so be careful not to crowd. The paprika adds both flavor and color. Use a grill pan or basket for easy handling and be careful not to overcook.
Ingredients:
- 1 1/4 cups (4.2oz, 125gr) pasta, bite-size
- 12oz (360gr) scallops
- 1 tsp paprika
- 2 tsp sherry vinegar
- 2 tsp olive oil
- 1/2 medium onion
- 1 slice Prosciutto
- 1/2 cup (4oz, 120ml) tomato sauce
- 1 tbs sherry vinegar
- 1 tbs fresh tarragon substitute 1 1/2 tsp dried
- 2 tsp olive oil
Instructions:
- Rinse scallops and pat dry.
- Mix oil and paprika. 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.
- Pasta: Cook pasta according to package directions. Drain.
- Chop onion and Prosciutto.
- Heat 2 tsp oil in a small saucepan over medium heat. Add onion and sauté until tender.
- Add Prosciutto and sauté until crisp.
- Add tomato sauce, vinegar, tarragon and heat through. Keep warm until needed.
- To Finish: Combine drained pasta with tomato sauce.
- Divide pasta onto two plates. Top with seared scallops and serve.
Green Beans with Caramelized Shallots
Total time: 25 minutes
Crispy, fried shallots top these green beans, slightly reminiscent of a retro American Green Bean Casserole, but much healthier. I let them caramelize naturally, no added sugars to help. Simple summer flavors.
Ingredients:
- 5oz (150gr) green beans
- 1/3 (3oz, 50ml) cup chicken stock
- 2 - 3 shallots
- 2 tsp olive oil
Instructions:
- Slice shallots.
- Heat oil in medium nonstick skillet over medium-high heat. Add shallots and sauté until tender, about 5 minutes.
- Turn heat down to medium and continue cooking until nicely brown and starting to caramelize, about 15 minutes longer.
- Top and tail beans (cut off the ends...). Cut beans into 1 1/2" (3.75cm) lengths.
- Put beans and stock in a small skillet or saucepan Cover and cook over medium heat just until beans are done, 10 - 15 minutes.
- Drain, top with shallots and serve.
Cooking Schedule: 30 minutes |
Chop Prosciutto |
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