Menu Plan for Fall II: Week 8, Friday


Weekly Menu

Shopping List

Daily Recipes:


Cream of Mushroom Soup
Seared Scallops with Browned Shallots
Winter Rice Pilaf
Cauliflower with Butter and Herbs

Cooking time: 35 minutes for menu           Cooking schedule: see below for instructions

      We really can't let fall end without Cream of Mushroom Soup.  To go with the scallops I made a Winter Pilaf, with mushrooms and walnuts.

Cream of Mushroom Soup with Sherry

Total time: 20 minutes
     Try to get a variety of forest or wild mushrooms for this rather than the white button.  Cremini will work, but the flavor will have more depth with 2 or 3 types of mushrooms. 

Cream of Mushroom Soup with Sherry Ingredients:


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:


Winter Rice Pilaf

Total time: 30 minutes
      I often make Rice Pilaf in summer with fresh tomatoes and herbs.  This is a winter version.  Use quick-cooking brown rice or substitute Basmati. 

Winter Rice Pilaf Ingredients:


Cauliflower with Butter & Herbs

Total time: 30 minutes
  Often, simple is best!  The first time I tasted cauliflower (my mother never fixed it) I was convinced it tasted just like sweet corn.  Plain, with butter, is still my favorite way to eat it.

Cauliflower with Butter & Herbs Ingredients:


Cooking schedule: 35 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
medium saucepan, blender, medium skillet, large
skillet, saucepan with steamer basket and lid,
small saucepan with lid
Clean all shallots
Slice shallots for scallops, sauté
Chop shallots for rice
Clean, chop leek
Mince garlic
Trim, chop all mushrooms, divide
Sauté mushrooms, leek, garlic in saucepan
Cut cauliflower, start to steam
Start to cook rice
Sauté mushrooms, shallots for rice
Break up walnuts, add to skillet
Add stock to mushroom, leek, heat through
Pit, chop olives

Chop tomato
Purée soup, finish
Turn heat off under both skillets
Turn rice off if done or close
Serve soup
Turn heat up under both skillets
Remove shallots when hot, set aside
Add scallops to skillet, sauté
Add olives to skillet for rice, heat through
Remove cauliflower
Melt butter, add herbs
Turn scallops
Add rice to skillet, stir, heat
Remove scallops
Add tomato to skillet
Add vinegar, soy, basil, paprika, to skillet, simmer
Finish cauliflower
Spoon sauce over scallops, add shallots, serve

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