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Menu Plan for Fall II: Week 8, Day 1

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

       To go with the scallops I made a simple Winter Pilaf, with mushrooms and walnuts.

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:

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:

 Instructions:

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:

 Instructions:

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

Chop tomato
Remove shallots when crisp, 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, top with shallots
Serve