If organic farming is the natural way, shouldn't organic produce just be called "produce" and make the pesticide-laden stuff take the burden of an adjective? ~Ymber Delecto
This was a decent dish. The scallops turned out perfect on the cast iron pan. I can’t believe I didn’t try that before. I know to never use a nonstick pan. I’ve made that mistake before. You either get a perfectly cooked scallop with no color or a pretty scallop that is so over-cooked you feel like you’re chewing on your car tire!!! The only concern I have about this recipe is the beurre blanc. The concept was great. I expected a bright, acidic sauce to compliment the seafood. Unfortunately, I think the proportions are a bit off and it wound up being a super tart sauce that essentially over-powered the fish. To be honest, I’m not sure I even had 2/3 cup Meyer lemon juice added! I can’t imagine what it would have been like with any more. If you do make the sauce, I would cut back on the lemon juice…and…remember that it should be a side accompaniment. Don’t drown your scallops!
Seared Scallops with Meyer Lemon Beurre Blanc
Author: Cooking Light
Recipe Type: Main Dishes
Total Time: 40 Minutes
4.0 7 Rate and Review | Read Reviews (6)
Ingredients:
2/3 cup fresh meyer lemon juice (about 6 lemons)
1/3 cup dry white wine 3 tablespoons minced shallots
2 thyme sprigs
3 tablespoons chilled butter, cut into pieces
3/4 teaspoon sugar
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
cooking spray
1 1/2 pounds dry sea scallops
1 1/2 teaspoons chopped fresh thyme (optional)
Directions:
1. Combine first 4 ingredients in a small heavy saucepan over medium-high heat; bring to a boil. Cook until reduced to about 1/4 cup (about 8 minutes). Remove from heat; discard thyme sprigs. Add butter, 1 piece at a time, stirring constantly with a whisk until butter is thoroughly incorporated. Strain mixture through a fine sieve over a bowl, pressing to release all of the sauce; discard solids. Stir in sugar, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
2. Heat a large cast-iron skillet over high heat. Coat pan with cooking spray. Sprinkle both sides of scallops evenly with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Add scallops to pan; cook 2 minutes. Turn scallops over; cook 1 minute or until desired degree of doneness. Serve scallops with sauce; sprinkle with chopped thyme, if desired.
Quick review on this recipe. MAKE IT! If you like Brussels sprouts as much as I do, the sprouts are far more the centerpiece than the chicken. The bitter/sweet balance is perfect. With four servings, I have two lunches ready for this week after we ate our meal. What better way to make your lunches than through great dishes like these…
Chicken with Brussels Sprouts and Mustard Sauce
Author: Cooking Light
Recipe Type: Main Dishes
Total Time: 40 Minutes
Yield: Serves 4 (serving size: 1 chicken breast half, 2/3 cup brussels sprouts, and 2 tablespoons sauce)
Serving size: 4
Calories per serving: 325
3/4 cup fat-free, lower-sodium chicken broth, divided
1/4 cup unfiltered apple cider
2 tablespoons whole-grain dijon mustard
2 tablespoons butter, divided
1 tablespoon chopped fresh flat-leaf parsley
12 ounces brussels sprouts, trimmed and halved
Directions:
1. Preheat oven to 450°.
2. Heat a large ovenproof skillet over high heat. Add 1 tablespoon oil. Sprinkle chicken with 1/4 teaspoon salt and pepper; add to pan. Cook 3 minutes or until browned. Turn chicken; place pan in oven. Bake at 450° for 9 minutes or until done. Remove chicken from pan; keep warm. Heat pan over medium-high heat. Add 1/2 cup broth and cider; bring to a boil, scraping pan to loosen browned bits. Reduce heat to medium-low; simmer 4 minutes or until thickened. Whisk in mustard, 1 tablespoon butter, and parsley.
3. Heat remaining 1 tablespoon oil and 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add Brussels sprouts; sauté 2 minutes or until lightly browned. Add remaining 1/8 teaspoon salt and 1/4 cup broth to pan; cover and cook 4 minutes or until crisp-tender. Serve sprouts with chicken and sauce.
If you’re not a broccolini fan, try broccoli or another crunchy vegetable. This dish was WONDERFUL. The only thing that I did differently than the recipe was that I let the tofu marinate for a few days. I typically start several dishes on Sundays to make the work week a bit easier. By placing these tofu pieces in a few days early, they were completely infused with the spicy, salty mixture. Even the texture of the tofu seemed a bit different.
This dish will go on my “to do” list in the future. Click the recipe below to link to the official source of this recipe on MyRecipes.com.
We had this dish a few weeks ago. The make ahead gnocchi was probably the easiest I’ve ever made. It was even better since I could freeze the little dumplings and store them until I was ready to make the dish. Here are my notes for this dish.
We had focaccia for dinner last night. In lieu of pizza, I made this bread and topped it with things that would stick well while walking around the house decorating…
After eating too much of the tomato and mozzarella….and the delicious onion, balsamic, and asiago…my last focaccia didn’t get eaten right away. As
As with any new year, I try to think of ways to eat better and not eat out as much. With the food hangover I always start the year out with, it’s easy to get going on a plan of attack for delicious, homemade meals. The challenge, as with most resolutions and goals, will
I enjoyed the result of the meal. Given how pork tenderloin is sold in our stores today, this was a difficult rolled meat to prepare. I’m not sure if you’ve experienced the same. The pork tenderloins, sold by Hormel, are typically tenderized and very small. The end of one side of the tenderloin is
