Menu Plan for the week of Jan. 1, 2011: Day 1 Recipes
Coquilles Saint-Jacques
Basmati Rice Red Pepper Pilaf
Broccoli with Shallots and Mustard
Cooking time: 30 minutes for menu Cooking schedule: see below for "menu" instructions
To see larger photos click on photo title
New Year's Eve. If you're not going out, try this lovely dinner with a bottle of Champagne. It's festive, pretty and easy.
Coquilles Saint-Jacques Time: 30 minutes
If you are getting scallops in their shells, the shells make a lovely presentation. I love scallops but do not like the coral. Remove it or not as suits you. Be careful not to overcook the scallops. This used to be very decadent ... I made it recently and trimmed back the fat a bit. Still... I only do it once a year.
12oz (350gr) sea scallops
2/3 cup (5oz, 150ml) white wine
2/3 cup (5oz, 150ml) chicken stock
1 bay leaf
3oz (90gr) mushrooms
2 shallots
2 tbs butter
1 tbs flour
1/3 cup (3oz, 90ml) crème fraiche, cream, or Greek yogurt
1/2 cup (2oz, 60ml) shredded Gruyère cheese
1/4 cup bread crumbs
Bring white wine, chicken stock and bay leaf to boil in large skillet. Add scallops and cook until just opaque, about 5 minutes. Remove and put into two individual baking dishes (scallop shells?) or 1 larger baking dish. Boil cooking liquid until reduced by half. Remove bay leaf.
Mince shallot and slice mushrooms. Melt 1 tbs butter in medium skillet over medium heat. Add shallots and sauté 5 minutes. Add mushrooms and sauté until golden, about 8 minutes more. Add shallots and mushrooms to scallops, dividing evenly.
Melt remaining 1 tbs butter in saucepan. When hot add flour and cook, stirring, for 1 minute. Reduce heat to low and slowly add in reduced cooking liquid, stirring constantly until thickened. Add crème fraiche and heat through. Pour sauce over scallop/mushrooms in baking dish(es). Sprinkle with bread crumbs and cheese. Bake in 375F (190C) oven for 15 minutes, until hot and bubbly. Serve.
Fragrant Basmati rice, finished with sautéed red pepper, onion and garlic, makes a pretty side dish.
1/2 red bell pepper
1 shallot or 1/2 onion
1 clove garlic
1 tsp olive oil
1/2 cup Basmati rice
2 tsp butter
1 cup (8oz, 240gr) chicken stock
Melt butter in a small saucepan over medium heat. Add rice and sauté, stirring for 1 - 2 minutes. Add stock, cover and cook rice for length of time on package.
While rice cooks: Roughly chop pepper, shallot / onion and garlic. Heat oil in a small skillet. Add onion, pepper, garlic and sauté until onion is tender. Remove from heat and keep warm until rice is done.
When rice is done fluff with a fork, add onion, pepper, stir well to combine and serve.
The broccoli is steamed, just until done, but should retain a bit of crispness. It's finished with a pungent mustard and shallot sauce.
1/2 head broccoli
2 shallots
2 tsp olive oil
2 tsp whole grain mustard
2 tbs chicken stock
Cut broccoli into bite size florets and stems. Put in a steamer basket in a saucepan with an inch of water in the bottom. Put on medium heat and steam for 10 - 12 minutes or just until done. Remove broccoli and keep warm.
Peel and thickly slice shallots. In same pan heat the oil. Add shallots and sauté until tender, about 3 minutes. Add mustard and stock, stir well. Add broccoli, toss to coat and heat through. Serve.
Cooking Schedule: 305 minutes |
Remove scallops, put in baking dishes |
