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Menu Plan for Spring I: Week 9, Day 1

Seared Scallops with Browned Shallots
Sesame Brown Rice with Mangetout (Snow Peas)

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

      Snow peas and red peppers make a colorful, crunchy Pilaf to go with the Seared Scallops.

Seared Scallops with Browned Shallots

Total time: 30 minutes
    Use the larger sea scallops for this if you can..... And let the shallots get very crispy. Scallops are best when cooked quickly over fairly high heat.  Overcooking tends to make them tough.

Seared Scallops with Browned Shallots Ingredients:

 Instructions:

Sesame Brown Rice with Snow Peas (Mangetout)

Total time: 30 minutes 
     A cross between a stir-fry and a pilaf, the snow peas and red pepper add color and crunch to brown rice.

Sesame Brown Rice with Snow Peas Ingredients:

 Instructions:

To toast regular sesame seeds:  Put them into a dry, nonstick skillet over medium heat.  Toss or stir them about in the pan until lightly golden, 2 - 4 minutes.

Cooking Schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
2 large skillets, small saucepan with lid, plate
Cook rice
Slice shallots, sauté
Trim, cut snow peas
Slice red pepper
Mind the shallots
Prepare scallops if needed
Toast sesame seeds if needed
Chop tomato

  When rice is almost done:
Sauté snow peas, pepper, soy sauce
Remove shallots to plate
Sear scallops
Mind the snow peas / pepper
Turn scallops
Remove scallops, add tomato
Add brown rice to snow peas, stir-fry
Add vinegar, soy, basil, paprika, to tomato, cook
Remove Pilaf, sprinkle with sesame seeds
Spoon sauce over shallots
Top with crisp shallots, serve