Scallops with Lemon-Caper Pasta and Baby Spinach

 

 

We have all had many a piccata-esque dishes before, at banquet dinners and weddings. including the old stand-by, the dry chicken breast and super-salty capers with some subpar pasta. But this recipe proves different and you will be surprised by the delicious and succulent version of this dish with creamy sauce and delicate pasta. This caper sauce is all the latter, none of the former, and instead of boring,  dry chicken,  you will have succulent sweet scallops to sop up the good flavors, in this dish.

Adapted From
Sarah Thomsen
Home Chef
January 2021

Serves 2

Ingredients:
1 large lemon
1/3 cup croutons
5 oz. Linguine pasta
1-2 teaspoons olive oil
1/2 pound scallops
salt, to taste
ground black pepper, to taste
3-4 tablespoons Better than bullion  Organic Vegetable Soup Base™
3 tablespoons sour cream
2 tablespoons grated Parmesan cheese
2 oz. Baby spinach
1 tablespoons capers

Directions:
Halve lemon lengthwise. Cut one half into wedges and juice the other half. Coarsely crush croutons. Set aside until ready to use.

To start the pasta, bring 8 cups water and 2 teaspoons of  salt to a boil in a medium pot. Once water is boiling, add pasta and cook until al dente, 10-12 minutes. Reserve 1/4 cup pasta cooking water. Drain pasta in a colander and set aside. Reserve pot; no need to wipe clean. While pasta cooks, cook scallops.

Using clean paper towels, pat scallops dry, and season both sides with a pinch of salt and pepper. Scallops will vary in amount as they are portioned by weight. Don’t worry, the sweet flavor and tender texture will be the same. Place a medium non-stick pan over medium-high and add 1 teaspoon olive oil. Add scallops to hot pan and cook until golden brown and scallops reach a minimum internal temperature of 145 ° F, 1-2 minutes per side. Remove scallops to a plate and set aside.

Return pot used to cook pasta to medium heat. Add pasta cooking water, mirepoix base, and a pinch of salt to hot pot. Stir to combine. Stir in cooked pasta, sour cream, and Parmesan until pasta is fully coated. Add spinach, capers, and 1 tablespoon of lemon juice. Stir often until spinach begins to wilt, 1-2 minutes. Remove from burner.

To serve, add the pasta to the center of the plate, twirling with tongs to give height. Top the pasta with scallops and garnishing with crushed croutons. Squeeze lemon wedges over to taste.

Bon appétit!

 

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Mrs. Cubbison’s French Bread Croutons, Garlic & Butter, 5 oz

Better Than Bouillon Organic Vegetable Base 16 Oz, Reduced Sodium 

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Chickpea Quesadillas

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It’s “Taco Tuesday” and you will not be disappointed with this veggie-friendly quesadilla. Neatly stuff a mess of cumin seasoned smashed chickpeas into a flour tortilla and sprinkle with a mix of cheese and scallions, and you will have so much gooey goodness made with you, the health conscious and family budget friendly and absolute foodie, in mind.

Enjoy!

MAKES 4

INGREDIENTS:

2 (15-ounce) cans garbanzo beans, drained and rinsed, divided

1 tablespoon olive oil

1 small red onion, diced

1 small red bell pepper, seeded and diced

1 clove garlic, finely chopped

1 1/2 teaspoons ground cumin

1 teaspoon chili powder

3/4 teaspoon kosher salt

4 large (9- to 10-inch) flour tortillas

2 cups shredded Mozzarella cheese

2 cups cojita cheese, crumbled

1 cup shredded Colby Jack cheese

3 medium scallions, green parts only, thinly sliced

For Serving:

Salsa, guacamole, sour cream, Mexican hot sauce

DIRECTIONS:

Add half of the chickpeas to a food processor fitted with the blade attachment and pulse until broken down but not puréed. (Alternatively, place in a large bowl and mash with a fork.) Set aside.

Heat the oil in a large frying pan (at least 10 inches) over medium-high heat until shimmering. Add the onion, stir to coat with the oil, and cook, stirring occasionally, until soft, about 5 minutes. Add the whole and mashed chickpeas, garlic, cumin, chili powder, and salt. Cook, stirring occasionally, for 3 minutes. Remove from the heat.

In a large bowl combine the cheeses and set aside.

To assemble the quesadillas: Place the tortillas on a work surface. Top each tortilla with 1/4 cup of cheese. Divide the chickpea mixture among the tortillas, spreading into an even layer but leaving a 1 1/2-inch border. Sprinkle the remaining cheese over top of the chickpeas, then top each with scallions. To fold the quesadillas, fold the top of the tortilla down over the filling to the center. Holding that piece down and working clockwise, continue folding the rest of the tortilla towards the middle until the filling is completely covered (you will have about 5 folds). Carefully flip the quesadilla over and repeat with the remaining tortillas.

Heat a large frying pan or griddle over medium heat. Add the quesadillas (as many as will fit in a single layer), folded-side down. Cook until browned, 4 to 5 minutes per side. Repeat as needed until all the quesadillas are cooked.

Reheating: If not serving immediately, let cool completely and wrap each quesadilla tightly in aluminum foil. Refrigerate or freeze in resealable plastic bags. Reheat uncovered in a 325°F regular or toaster oven until warmed through, about 15 minutes if refrigerated, or about 25 minutes if frozen. Microwaving is not recommended, as the quesadillas will be soggy.

COOK’S NOTES:

Storage: The foil-wrapped quesadillas can be stored in a resealable plastic bag in the refrigerator for up to 3 days or in the freezer for up to 3 months.


Crêpes à la Sauce Camembert

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A crêpe or crepe  is a type of very thin pancake. Crêpes are usually of two types: crêpes sucrées  or sweet crepes, which are made with white flour and eaten for dessert;  and crêpes salées also known as    savoury galettes,  that are made with buckwheat flour and filled with savory fixings.

In terms of culinary etymology, crêpes belong to the general category of ancient Greek Tiganitai, from Greek tiganos (τίγανος), meaning “frying pan”, which in English is literally translated to Pancakes. The French term, crêpe, derives from the Latin crispa, meaning with “creases”. The name “galette” came from the French word galet (“pebble”) since the first gallettes were made on a large pebble heated in a fire.

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While crêpes are often associated with Brittany, a region in the northwest  of France, they are also enjoyed throughout France, Belgium, Canada, and many parts  of Europe, North Africa, Lebanon, and Argentina.

Preparing crêpes at home is also common, and very easy.  As a home cook, you have the ultimate freedom to use whatever fillings you like. In this way, crêpes salées become a wrapper for all types of leftovers. It should be noted that the addition of an egg almost always improves a savory crêpe.

This is an Americanized recipe where the crepe batter needs to be refrigerated for at least 30 minutes before cooking the crepes. As the batter chills, the flour expands and absorbs the liquid, which helps produce tender crepes. You can cook the crepes in advance and fill them just before serving.
Recipe Adapted from
Williams-Sonoma
2019

Serves 6

Ingredients:

3 eggs
2 cups milk
3/4 cup plus 3 tablespoons all-purpose flour
1 teaspoon salt
1 tablespoon canola oil
3 tablespoons unsalted butter
3  tablespoons olive oil
3/4  pound white button mushrooms, sliced
Freshly ground pepper, to taste
3/4 pound thick-cut baked ham, chopped
1 cup heavy cream
4 ounces Camembert cheese, rind removed, diced
4 green onions, white and light green portions, chopped
1/2 tablespoon fresh parsley, chopped

Directions:

In a bowl, whisk together the eggs and 1 cup of the milk. Add the 3/4 cup flour and 1/2 teaspoon of the salt and whisk until the batter is smooth. Stir in the canola oil. Refrigerate the batter for at least 30 minutes or as long as overnight before making the crepes.

In a crepe pan over medium heat, melt 1/4 Tbs. of the butter. Pour about 1/4 cup batter into the pan, then quickly tilt and turn the pan in a circular motion to spread the batter evenly to the edges. Cook until the crepe is golden underneath, 1 to 2 minutes. Using a spatula, flip the crepe and cook for 1 to 2 minutes more. Transfer to a warm plate. Repeat to make 12 crepes.

In a large sauté pan over medium-high heat, warm 2 tablespoons of the olive oil. Add half of the mushrooms, 1/2 teaspoon the salt and pepper and sauté until the mushrooms are dark brown, 5 to 6 minutes. Push the mushrooms to the side of the pan, add the remaining mushrooms, and sauté until the liquid evaporates and the mushrooms are dark brown, 6 to 7 minutes. Using a slotted spoon, transfer the mushrooms to a bowl. Add the remaining 1 tablespoon oil and the ham to the pan and sauté until lightly browned, about 3 minutes. Transfer the ham to the bowl with the mushrooms.

Reduce the heat to medium-low, add the remaining 1 cup milk and whisk in the 3 tablespoons of flour. Simmer until the sauce thickens, about 2 minutes. Add the cream and cheese and simmer, stirring occasionally, until the sauce thickens, about 3 minutes. Add the ham, mushrooms, green onions and parsley and stir until heated through. Spoon 1/4 cup of the filling in the middle of each crepe and roll the crepe around the filling.

Cook’s Notes:

When making crêpes, you make your batter ahead of time. The night before is ideal, but at least two hours in advance is required.If you are making the crêpesbatter the night before, refrigerate it, and then let it come to room temperature before cooking. You want to give it time to relax into itself, and for the flour to absorb the liquid evenly. If the batter looks a little dry after this resting period, it’s ok to add a bit more liquid.

Another great thing: crepes freeze incredibly well. My suggestion is to make the entire batch at once, even if you will have extra. Simply layer what you won’t eat between parchment paper, move to a sealed plastic bag, and voila! Now you have crêpes for the next time too.

Sources:

Athenaeus, Deipnosophistae, XIV, 645c; Galen, On the Properties of Foods, I, 3.

Cristina Sciarra (2012). “All About Crêpes“.The Roaming Kitchen.
Accessed October 19, 2019.

Williams-Sonoma (2019) Crepes a la Camembert.  Accessed September 10, 2019

 

 

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