Menu Plan for Fall I: Week 5, Day 1


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Seared Scallops with Prosciutto on Tarragon Cream
Orzo Florentine

Cooking time:  40 minutes for menu          Cooking schedule: see below for instructions

        I love scallops, but they are rather expensive here, so I stretch them a bit with some dry-cured ham - also expensive, but a little goes a long way. 

Seared Scallops with Prosciutto on Tarragon Cream 

Total time: 15 minutes
   Scallops are rich, sweet, and often expensive.  But we can still indulge on occasion.  Here they are quickly seared with a bit of Prosciutto and served on a bed of velvety Tarragon Cream.

Seared Scallops with Prosciutto on Tarragon Cream Ingredients:


Note:  Some scallops will release water when cooked, causing them to steam rather than fry.  Be sure to use a large skillet, giving them plenty of room.  Turn the heat to high after adding the scallops if they don't start to sizzle.

Orzo Florentine

Total time: 40 minutes
   Florentine, or 'cooked in the style of Florence', means that there is spinach in the dish. Here the spinach is combined with cooked pasta and shredded cheese and baked until bubbly.

Orzo Florentine Ingredients:


Cooking Schedule: 40 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
medium bowl (used 2X), large nonstick skillet, 2
small saucepans with lids, baking dish for orzo
Clean shallots, chop
Sauté shallots
Thaw spinach, squeeze dry
Add orzo to shallots, sauté
Add stock, herbs to orzo, cover, cook
Turn oven on 375F (190C)
   Pause while orzo cooks
Shred / grate cheeses

Oil baking dish for Florentine
Make Florentine, bake
Bring stock, wine to boil for sauce
Add tarragon, simmer
Dissolve cornstarch in stock
Thicken sauce, cover, set aside
Slice Prosciutto
Combine paprika, oil in medium bowl
Add scallops, ham, stir to coat
Heat oil in large skillet for scallops
Stir-fry scallops and ham
Remove Orzo Florentine
Arrange scallops, ham on Tarragon Cream, Serve

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