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Menu Plan for Fall I: Week 5, Day 1
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.
Ingredients:
- 10oz (300gr) large scallops
- 4 slices Prosciutto, (2oz, 60gr) or other dry-cured ham, Bayonne, Serrano
- 1 tbs olive oil
- 1/2 tsp paprika
- Tarragon Cream:
- 2/3 cup (5oz, 150ml) white wine
- 1/3 cup (3oz, 90ml) chicken stock
- 1/3 cup (3oz, 90ml) Greek yogurt, crème fraiche or sour cream
- 1 tsp dried tarragon
- 1 tsp dried basil
- 1 tbs cornstarch (maizena) dissolved in 2 tbs stock
Instructions:
- Mix olive oil and paprika.
- Add scallops and stir to coat.
- Cut ham slices in thirds.
- Combine ham and scallops.
- Heat large nonstick skillet over medium-high heat .
- When hot add scallops and ham. Stir-fry quickly until scallops turn opaque and ham starts to crisp.
- Remove and serve on Tarragon Cream.
- Tarragon Cream:
- In a small saucepan, over medium heat, bring stock and wine to a boil.
- Add tarragon, basil and simmer 5 minutes.
- Mix cornstarch in stock and stir into simmering stock. Cook until thickened - should be quite thick.
- Remove from heat and stir in yogurt / crème fraiche.
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.
Ingredients:
- 8oz (240gr) frozen spinach
- 1/3 cup (3oz, 90gr) orzo
- 2 shallots
- 2 tsp butter
- 2/3 cup plus 2 tbs (6oz, 180ml) chicken stock
- 1/2 tsp marjoram
- 1/2 tsp basil
- 1/4 cup (1oz, 30gr) grated Parmesan
- 1/4 cup (1oz, 30gr) shredded cheese
Instructions:
- Finely chop shallots.
- In small saucepan over medium heat sauté shallots in butter for 5 minutes.
- Add orzo and sauté 1 minute.
- Add stock and herbs, cover and simmer until done, 15 - 20 minutes. All stock will be absorbed.
- Thaw spinach and squeeze out excess moisture.
- When orzo is done add the spinach and shredded cheese. Stir well to combine.
- Pour into a lightly oiled glass baking dish, just large enough to hold it.
- Sprinkle with Parmesan and bake at 375F (190C) until it starts to brown; about 15 minutes.
- Remove and serve directly from baking dish.
Cooking Schedule: 40 minutes |
Oil baking dish for Florentine |
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