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Menu Plan for Summer I: Week 8, Day 1
Grilled Scallops on Avocado Sauce
Barley with Chives
Lentils Provençal
Cooking time: 45 minutes for menu Cooking schedule: see below for instructions
You can substitute shrimp or any firm white fish for the scallops. Any leftover Avocado Sauce is great as a dip or sandwich spread. Half of the lentils will be used on Monday.
Grilled Scallops on Avocado Sauce
Total 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.
Ingredients:
- 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 chicken stock
- 3 tbs snipped chives
Instructions:
- Mix oil, cumin and lime juice.
- Add scallops and stir to coat.
- Avocado Sauce:
- Purée avocado, yogurt, lime juice and chicken stock in a blender until smooth.
- Stir in chives.
- Grill scallops 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.
- To serve: Divide Avocado Sauce and spoon onto 2 plates. Arrange scallops on Sauce and serve.
Barley with Chives
Total time: 20 minutes
Barley is not just for soup! It's a hearty, nutritious grain; easy to cook and flavorful. I get the quick-cooking barley which takes about 15 minutes. Cooked in chicken stock and finished with a bit of oil and fresh herbs, it's chewy texture is a fun change from rice or pasta.
Ingredients:
- 1/2 cup (2.8oz, 80gr) quick-cooking barley
- 1 cup (8oz, 240ml) chicken stock (or more, depending on type of barley)
- 3 tbs fresh, snipped chives
- 1 tbs fresh, snipped basil
- 1 tbs good olive oil
Instructions:
- Cook barley in stock until done, stirring occasionally. If all stock is not absorbed, drain.
- Stir in olive oil, herbs and serve.
Lentils Provençal
Total time: 45 minutes
I use the tiny, green lentils de Puy, but you can use the larger brown or tan lentils. Do not use the red ones, they get too mushy. With the shallots, garlic, olives and mustard it's reminiscent of long, slow lunches in Provence.
Ingredients:
- 2/3 cup dried lentils
- 2 cups (16oz, 480ml) chicken stock
- 1 bay leaf
- 3 shallots
- 2 cloves garlic
- 2 tsp olive oil
- 12 Greek olives
- 1 tbs fresh parsley substitute 2 tsp dried
- 1 tbs Dijon-style mustard
Instructions:
- Briefly inspect the lentils in case someone missed the odd stone. Rinse and drain.
- Cook the lentils in water and/or stock, with the bay leaf, about 30 minutes / according to package directions or until done.
- When done, remove from heat and drain if needed. Remove the bay leaf.
- Finely chop shallots and mince garlic.
- Heat oil in medium skillet over medium heat. When hot add shallots and garlic, sauté until tender, about 10 minutes.
- Pit the olives if needed. (I place them on a board, lay the blade of a heave knife flat on top and smack the knife with my hand, smashing the olive. This cracks them and the pits can easily be picked out. You could use a meat pounder, too.)
- Roughly chop olives and add to shallots along with the parsley and lentils. Heat through.
- Stir in the mustard and serve.
Cooking Schedule: 45 minutes |
Start to cook barley |
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