Thursday, November 3, 2011

Next weeks menu

an oldie but goodie

Pan Seared Scallops In A Lemon Wine Reduction

Wilted Spinach With Vinegar


Pan Seared Scallops In A Wine Reduction Sauce

1 1/2 lbs, large dry sea scallops
1/2 cup flour
dusting of paprika

1 TBS good olive oil

1TBS butter

juice of 1 lemon

2/3 cup white wine
Using a paper towel, pat scallops dry. Put scallops on a paper towel lined tray or sheet pan to further wick moisture.
Put 1/2 cup flour in a bowl and roll scallops individually in flour to coat. Place on an unlined tray or sheet pan.
Heat frying pan and add oil and butter. Heat, on medium high, until bubbly. Add scallops, do not crowd. Dust with paprika.
Sear on high heat until golden brown, 3-5 minutes. With tongs, turn scallops and continue to sear until golden brown, 2-3 minutes. DO NOT OVERCOOK- or they will be tough.
Remove from pan to a plate and cover. Scallops will continue to cook.
To make the wine reduction, turn off heat and add wine and lemon to the pan. Stir up brown bits. Turn heat back on high and let reduce by half.
Plate scallops and spoon reduction over them. Serve immediately.

Braised short ribs

Muffin Pan Potato Au Gratin Stacks
Braised Brussels Sprouts With Bacon And Shallots
Harvest Salad

Recipe: Braised Brussels Sprouts With Bacon And Shallots

1 1/2 lbs brussels sprouts, cut in half

8 slices bacon, cut into cubes

1 small shallot, chopped

salt and pepper

2 sprigs of fresh thyme

2 cups good chicken stock

1 TBS good white wine

Parmesan cheese

panko bread crumbs

2 sprigs of fresh thyme
Preheat oven 350 degrees.
In a large ovenproof pan, add bacon and render fat, about 3-4 minutes. Add shallots and cook for 3 minutes. Add Brussels sprouts and cook on each side until caramelized. Add thyme and cook for an additional minute.

French Onion Soup
Grilled Cheese

Turkey Sliders
With Root Vegetables

Mashed Potaotes

Crab Cakes

Stir fry Beef
Over rice

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