40 sea scallops
salt and pepper
1/4 cup flour
4 tbsp unsalted butter
1 cup chopped shallots (3 shallots)
8 oz mushrooms, thick slices
1/2 cup dry white wine
8 oz baby spinach, rinsed & pat dry
freshly grated Parmesan cheese
1. Preheat oven to 275.
2. Rinse scallops and pat dry with paper towels. Flour the scallops, shaking off any excess. Heat 2 tbsp olive oil in a saute pan over medium-high heat. Add scallops to saute pan, working in two batches if necessary. Salt and pepper the scallops, then cook 3 minutes on one side. Flip and cook two minutes on the other side, until both sides are lightly browned. DO NOT OVERCOOK. There is no need to cook scallops completely; it is ok if they are a little pink inside. Place scallops in a 13x9" baking dish and place in oven to keep warm.
3. Melt butter in the saute pan. Lower heat to medium. Add the shallots to the melted butter, tossing to coat. Cook 2 minutes. Add the mushrooms, cooking 4-5 minutes until browned. Add white wine and cook for 2 more minutes. Add spinach a little at a time, adding more as it cooks down, until all spinach has been added.
4. Remove scallops from oven. Add spinach and mushroom mixture to the scallops, mixing just a bit. Sprinkle Parmesan over the top. Return dish to oven for 3 minutes. Serve with a dash more pepper, some lemon juice and more Parmesan if desired.
(from Lil Foot's Mommy)
Sunday, May 9, 2010
40 sea scallops
12 plum tomatoes, halved lengthwise, seeds (not cores) removed
1/4 cup good olive oil, plus more for drizzling
1-1/2 tbsp balsamic vinegar
2 large garlic cloves, minced
2 tsp sugar
Kosher salt and freshly ground black pepper
16 oz fresh salted mozzarella
12 fresh basil leaves, julienned
1. Preheat the oven to 275 degrees F.
2. Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with 1/4 cup of olive oil and the balsamic vinegar. Sprinkle with the garlic, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Roast for 2 hours until the tomatoes are concentrated and begin to caramelize. Allow the tomatoes to cool to room temperature.
3. Cut the mozzarella into slices slightly less than 1/2-inch thick. If the slices of mozzarella are larger than the tomatoes, cut the mozzarella slices in half. Layer the tomatoes alternately with the mozzarella on a platter and scatter the basil on top. Sprinkle lightly with salt and pepper and drizzle lightly with olive oil. Serve at room temperature.
Tuesday, May 4, 2010
8 oz mini penne pasta or elbow macaroni
6 to 8 slices bacon
2 tbsp butter
1 lb chicken breasts or chicken tenders, cut in 1-inch pieces
4 green onions, sliced
2 tbsp flour
1-1/2 cups milk
1/2 cup chicken broth or more milk
1/2 tsp salt, or to taste
1/4 teaspoon ground black pepper
1/4 teaspoon dried leaf thyme
8 oz Cheddar cheese, shredded
4 oz American cheese, shreds or chopped
1 cup bread crumbs
1 tablespoon melted butter
1. Cook the pasta in boiling salted water following package directions.
2. Grease a 2 1/2- to 3-quart baking dish. Heat oven to 350°. Put cooked pasta in baking dish.
3. In a large skillet or saucepan, cook bacon until crispy. Remove bacon to paper towels; crumble. Pour off grease in the skillet, leaving about 1 or 2 teaspoons. Add butter to the skillet and cook the chicken over medium-low heat until cooked through. Add green onions and cook for 1 minute longer. Add flour and stir until blended into the fat. Gradually stir in the milk, cooking and stirring until slightly thickened. Stir in salt, pepper, and thyme. Add the cheeses, along with crumbled bacon. Spoon into the prepared baking dish. Combine with pasta.
4. Combine bread crumbs with 1 tablespoon melted butter; sprinkle over the casserole. Bake for 25 to 30 minutes, until topping is browned and casserole is bubbly.
2.5 cups each thinly sliced zucchini and yellow squash
1 tbsp olive oil
12 oz farfalle pasta
1/3 cup pesto sauce
1. Cook pasta according to package directions.
2. Saute squash in olive oil over medium heat until tender.
3. Toss squash with pasta and pesto. Sprinkle with grated Parmesan.