Menu Plan for Summer I: Week 13, Day 1


Weekly Menu

Shopping List

Daily Recipes:

 Day 1
 Day 2
 Day 3
 Day 4
 Day 5
 Day 6

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.

Grilled Scallops on Tomato Tarragon Pasta Ingredients:


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.

Green Beans with Caramelized Shallots Ingredients:


Cooking Schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, medium nonstick skillet, 2 small saucepans
with lids, medium bowl, barbecue grill with pan or
skewers or skillet
Put water on high heat for pasta
Light/turn on barbecue grill if using
Slice shallots, sauté
Chop onion, sauté
Snip herbs
Top and tail beans, cut
Mix oil, paprika, vinegar for scallops, add scallops
Mind the shallots, turn heat down

Chop Prosciutto
Add Prosciutto to onions, sauté
Cook pasta
Add tomato sauce, vinegar, tarragon to onion, cook
Remove sauce from heat, keep warm
Cook beans
Cook scallops
Drain pasta
Turn scallops
Mind the beans, drain when done
Combine pasta, sauce, plate
Finish beans
Remove scallops, arrange on pasta

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