Tuesday, April 24, 2012

Scallops over Spinach Salad with Bacon and a Cider Vinaigrette

This is a great recipe from Cooking Light for scallops over a spinach salad. 
I have to confess that I usually don't mess around with "fancy" salads that
take several steps. Typically I like my salad to be the quick part of the meal.
Since this salad is the meal and because I like scallops I was willing to
let go of my usual rules and try this recipe. 

Seared Scallops over Bacon and Spinach Salad with Cider Vinaigrette
 from Cooking Light

1 cup apple cider
2 teaspoons sugar (I used honey instead of the sugar)
4 slices center-cut bacon

1/4 cup chopped shallots
1 tablespoon cider vinegar
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1 1/2 cups thinly sliced Granny Smith apple
1/3 cup thinly sliced red onion
1 (6-ounce) package fresh baby spinach
1/4 teaspoon curry powder
1/8 teaspoon ground red pepper
10-12 sea scallops (about 1lb) (adapted for us - 2 people)
2 teaspoons olive oil

1. Combine cider and sugar in a small saucepan over medium-high heat. Bring to a boil; cook until reduced to 1/4 cup (about 9 minutes). Remove from heat.

2. Cook bacon in a small nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan; set bacon aside. Add chopped shallots to drippings in pan; sauté 1 minute. Remove pan from heat; stir in cider mixture, cider vinegar, 1/4 teaspoon salt, and black pepper.

3. Crumble reserved bacon. Combine bacon, Granny Smith apple, onion, and spinach in a large bowl.

4. Combine remaining 1/2 teaspoon salt, curry powder, and red pepper in a small bowl. Sprinkle salt mixture evenly over both sides of scallops. Heat oil in a large nonstick skillet over medium-high heat. Add scallops to pan; cook 3 minutes on each side or until done.

5. Drizzle cider mixture over spinach mixture; toss gently to coat. Place about 2 1/2 cups salad mixture on each of 4 plates; top each serving with 5 scallops.

This is a wonderful dish. I definately see myself making this again as a light summer meal.

Sunday, April 15, 2012

Dutch Baby Pancake

Hi Everyone,

I know it has been some time since my last post and
I am sorry. It has been very busy around here and
at work which leaves me with little to no
time to blog. Don't worry though, I am always trying
out new recipes, taking photos and eating.

My husband is the Sunday Morning Chef and today he made
a wonderful breakfast. I found this recipe for
a Dutch Baby Pancake in Everyday Food. I have held on to
the recipe for some time but now, after having it,
I think it will become a favorite in our house.

Dutch Baby Pancake

3 tablespoons unsalted butter, room temperature
3 large eggs
3/4 cup whole milk
1/2 cup all-purpose flour, (spooned and leveled)
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
1/4 cup plus 1 tablespoon sugar
1 tablespoon fresh lemon juice
*Toppings : fresh strawberries and mango.

1.Preheat oven to 425 degrees. In a medium cast-iron or ovenproof nonstick skillet, melt 2 tablespoons butter over medium heat; set aside.
2.In a blender, combine eggs, milk, flour, salt, vanilla, and 1/4 cup sugar. Blend until foamy, about 1 minute. Pour batter into skillet; bake until pancake is puffed and lightly browned, about 20 minutes.
3.Working quickly, dot pancake with 1 tablespoon butter, and sprinkle with 1 tablespoon sugar and lemon juice. Slice into wedges, and serve immediately. We added fresh,cut strawberries and mango to the top of our pancake.

*This is an excellent dish. It does not taste anything like a pancake. It is more like custard with a crispy outside. You really should give this recipe a try!