Spinach Salad with Warm Chevre
Sautéed Scallops with Pesto
Parmesan Polenta
Sautéed Snow Peas (Mangetout)
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
Fresh scallops are very expensive here, so I get frozen, without coral (which is cheaper, and I don't really care for the coral). If you use frozen, rinse lightly in warm water, making certain they are separate, then let them thaw a bit on a plate, not touching. Cook the entire dinner, and keep it warm in the pans until serving.
Spinach Salad with Warm Chevre
Total time: 15 minutes
The spinach is a slight twist on the traditional bistro salad served all over France, as is the addition of walnuts. The cheese is warmed to melting just before serving.
Ingredients:
- 4oz (120gr) fresh spinach
- 4oz (120gr) goat cheese You don't want the creamy kind in the carton for this but a proper goat cheese: log-shaped and wrapped in paper. It will have a thin, whitish, rind that is edible.
- 1oz (30gr) walnut halves
- 1 tbs Balsamic vinegar
- 1 tsp Dijon-style mustard
- 3 tbs salad olive oil
Instructions:
- The Spinach:
- Wash spinach if necessary, spin dry using a salad spinner, tear and put into a large salad bowl.
- Whisk together vinegar and mustard.
- Slowly add olive oil, whisking constantly until vinaigrette is thick and creamy.
- Add about half to the spinach and toss well to coat - tongs work well.
- Taste, add more dressing as desired. (I use it all)
- Arrange salad on 2 plates.
- The Goat Cheese:
- Slice the cheese into 1/2" (1.25cm) thick slices.
- Place cheese slices on a nonstick and/or foil lined baking sheet. Bake, 400F (200C) for 2 - 3 minutes, just until they start to melt.
- Remove from oven and place half the slices on each salad.
- Sprinkle the salad with walnuts and serve.
Sautéed Scallops with Pesto
Total time: 10 minutes
These scallops are finished with a light, pesto-sherry sauce. A bit of crisp bacon rounds out the flavors and marries well with the sweet scallops. Scallops release a lot of liquid when cooked, so be careful not to crowd.
Ingredients:
- 10oz (300gr) scallops
- 2oz (60gr) bacon 2 - 3 strips
- 1 tbs olive oil
- 3 tbs sherry
- 3 tbs pesto
Instructions:
- Rinse scallops and pat dry.
- Cut bacon into matchsticks.
- Heat oil in large nonstick skillet over medium high heat.
- Add bacon and fry until crisp. Remove bacon.
- Add scallops and quickly sauté, turning once, until opaque. If there is a lot of liquid from the scallops, drain (a bit is okay).
- Reduce heat to low and add sherry, stirring to get up any browned bits.
- Remove from heat and stir in pesto.
- Add bacon, stir to combine and serve.
Parmesan Polenta
Total time: 10 minutes
Check the package directions for quantity proportion - you may have to add more (or less) liquid to get a soft consistency. It can be adjusted at the end, before serving. This should be like mashed potatoes.
Ingredients:
- 1 cup (8oz, 240ml) chicken stock
- 1/4 cup (1.5oz, 45gr) polenta, quick-cooking
- 1/4 cup (1oz, 30gr) Parmesan, grated
- 2 tbs milk
- nutmeg
Instructions:
- Heat stock in a small sauce pan over medium heat.
- When stock is simmering slowly pour in polenta, whisking constantly.
- Cook, stirring, about 5 minutes or until done.
- Add milk or stock, Parmesan and a pinch of nutmeg.
- Cover, keep warm and let sit 5 minutes. Serve.
Sautéed Snow Peas (mangetout, pea pods)
Total time: 10 minutes
Another of those fleeting spring vegetables. Some say they are best eaten while standing in the garden and pulling them off the vine. This is second best.
Ingredients:
- 4oz (120gr) snow peas, mangetout
- 1 tsp butter
- 1 tsp olive oil
- 1 tsp fresh or dried chives
- Salt and pepper
Instructions:
- Clean pea pods - snip off the stem end.
- Heat butter and oil in nonstick skillet over medium heat.
- Add pea pods, chives, and sauté 5 - 10 minutes, depending on size, stirring frequently.
- Taste, when they are done to your liking, remove, add salt and pepper and serve.
Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
small saucepan, lid, medium skillet, large skillet
with lid, baking sheet, small bowl, whisk
Wash spinach, dry, tear if necessary
Trim snow peas
Cut bacon
Make vinaigrette
Slice cheese, lay on baking sheet
Sauté bacon
Grate Parmesan
Preheat broiler
Heat stock for polenta
Remove bacon
Add scallops, sauté |
Whisk polenta into stock
Turn scallops
Stir polenta
Add sherry to scallops, stir and scrape
Finish polenta, cover, remove from heat
Heat oil, butter
Add snow peas, chives to butter, oil
Add pesto to scallops, cover, remove from heat
Put cheese under broiler/grill
Add vinaigrette to spinach, toss
Turn snow peas, turn heat to low
Remove cheese, finish salads, serve
Done? Turn heat up under snow peas to finish
Stir polenta
Add bacon to scallops
Serve all |