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 jalapeños 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
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
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 350º 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