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Menu Plan for Spring I: Week 3, Day 1

Pasta with Scallops and Shrimp (Prawns)
Cauliflower with Horseradish

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

       I made the pasta with half scallops and half shrimp.  Sea scallops are very expensive here and the smaller ones not available.  Use all of either or any combination of the two. 

Pasta with Scallops and Shrimp

Total time: 25 minutes
     By sautéing the shrimp and scallops in garlic butter they get a robust flavor offset by the creamy cheese sauce... If you don't normally have milk on hand use part chicken stock and part white wine- different sauce, equally good! I used spinach fettuccini.

Pasta with Scallops and Shrimp Ingredients:

 Instructions:

Cauliflower with Horseradish

Total time: 20 minutes
    Horseradish and sharp mustard add a nice zing to cauliflower.

Cauliflower with Horseradish Ingredients:

 Instructions:

Cooking Schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
large skillet, small saucepan with lid, medium
saucepan with steamer basket and lid
Put water on high heat for pasta
Clean shrimp if needed, wash the scallops
Cut cauliflower, put in steamer, set aside
Mince garlic
Heat milk, stock
Start to cook pasta
Steam cauliflower
Shred, grate cheeses

Dissolve cornstarch in sherry, stir into sauce
Add shredded cheese, stirring
Add parsley, cover, keep warm
Heat butter, oil
Add paprika, sauté
Add shrimp, scallops, sauté
Remove cauliflower, drain pan
Add mustard, horseradish, tarragon, heat
Turn shrimp, scallops
Drain pasta, toss with sauce
Arrange shrimp, scallops on pasta, sprinkle cheese
Add cauliflower to horseradish, stir, heat through
Serve