Wednesday, March 11, 2009

Some Like it Tart

You know how it goes when it comes down to the decision of what to make for dinner. There is the easy option, quick and uninspiring leftovers, take out, or PB& J, or their is the longer drawn out version, the meal you actually planned out for the week, which involves prep time, physical labor, and no immediate gratification. The latter is always the more rewarding route as it usually tastes better, fresher, leaves you feeling more healthy and satisfied, and responsibly uses up your ingredients before they go bad. But it does require an investment of time up front. Tonight we decided to choose the latter, and we were no less than glad we did. Not only did we have an awesome time making it, but it was delicious and now I have two new recipes to add to my repertoire. Ladies and gentlemen, I present to you Scallops with Chipotle Orange Sauce, served up with a side of Vegetable-Goat Cheese Tart.

Cooks Notes - for the Scallops we just used a bag of the Frozen Scallops from Trader Joes defrosted under cold running water. The sauce is excellent and this recipe could be further improved by serving over a bed of rice, or with a side of bread to add a little texture and further soak up the juices. We added extra chipotle chilies since we like ours spicy. Additionally, the Vegetable Goat Cheese Tart is a substantial meal in and of itself and could easily serve as a vegetarian friendly main dish.








Scallops with Chipotle-Orange Sauce



Chipotle peppers are smoked jalape├▒os that are often canned in sauce; use more or less than we call for here, depending on your tolerance for heat. A preheated pan is essential for good browning, so heat your pan while you prep the ingredients.


2 tablespoons butter, divided
Cooking spray
1 1/2 pounds large sea scallops
1/2 teaspoon paprika
1/4 teaspoon salt, divided
1/2 cup fresh orange juice
1 tablespoon finely chopped canned chipotle chile in adobo sauce
1/4 cup chopped green onions

Melt 1 tablespoon butter in a large skillet coated with cooking spray over medium-high heat. Sprinkle scallops with paprika and 1/8 teaspoon salt. Add scallops to pan; cook 3 minutes on each side or until browned. Remove from pan, and keep warm.

Add orange juice and chile to the pan, scraping pan to loosen browned bits. Bring to a boil, and cook until reduced to 1/4 cup (about 1 minute). Add 1 tablespoon butter and 1/8 teaspoon salt, stirring with a whisk until smooth. Serve the sauce with scallops, and garnish with the onions.



Yield: 4 servings (serving size: about 4 1/2 ounces scallops, about 1 tablespoon sauce, and 1 tablespoon onions)

CALORIES 218 (29% from fat); FAT 7.1g (sat 3.7g,mono 1.7g,poly 0.7g); IRON 0.6mg; CHOLESTEROL 72mg; CALCIUM 47mg; CARBOHYDRATE 8.1g; SODIUM 488mg; PROTEIN 28.9g; FIBER 0.4g

Cooking Light, DECEMBER 2003

Vegetable Goat-Cheese Tart


null
Preparation Time: 40 minutes minutes
Cooking Time: 35 minutes minutes

3 tablespoons olive oil
1 onion, thinly sliced
4 garlic cloves, peeled and sliced
1 small bay leaf
1 small eggplant, cut into 1/2-inch pieces (about 3 cups)
1 small zucchini, halved lengthwise and cut into thin slices
1 red bell pepper, cut into slivers
4 plum tomatoes, coarsely chopped (about 1 1/4 cups)
1 teaspoon kosher salt
1/2 cup shredded fresh basil leaves
Freshly ground black pepper
8 ounces soft goat cheese
9-inch ready-to-use piecrust, partially baked (follow label directions)
1/3 cup grated Parmesan
1 tablespoon olive oil

Over medium-low heat, add the oil to a large skillet with the onion, garlic, and bay leaf, stirring occasionally, until the onion has softened. Add the eggplant and cook, stirring occasionally, for 8 minutes or until the eggplant has softened. Stir in the zucchini, red bell pepper, tomatoes, and salt, and cook over medium heat, stirring occasionally, for 5 to 7 minutes or until the vegetables are tender. Stir in the basil and a few grinds of pepper to taste.

Spread goat cheese piecrust. Top with the vegetables, sprinkle Parmesan, and drizzle olive oil. Bake in a 350┬║ F preheated oven for 20 minutes or until the Parmesan is golden and the tart is heated through.



Yield: 4 servings

CALORIES 524 (1% from fat); FAT 38g (sat 13g); CHOLESTEROL 32mg; CALCIUM 200mg; CARBOHYDRATE 31g; SODIUM 1100mg; PROTEIN 17mg; FIBER 6g; IRON 3mg

Real Simple, FEBRUARY 2003

No comments: