Pan-Seared Scallops in Lemon Cream Sauce
Zest from 1 lemon
Juice from 1 lemon
2 chopped shallots
3/4 Cup white wine
1 Clove crushed garlic (I used minced)
1 Cup whipping cream
1/2 tsp. McCormick Turmeric
1 lb. Sea Scallops
1 TBL butter
1 TBL olive oil
Combine wine, lemon zest, shallots, garlic in small saucepan. Boil and reduce to 1/2 cup (about 15 minutes).
Add cream and Turmeric, and boil until mixture thickens and is reduced to about 3/4 cup (about 13 minutes).
Strain mixture to remove solids.
Add juice of one (1) lemon. Salt and pepper to taste.
Meanwhile sauté scallops in butter and olive oil (2-3 minutes per side).
a pool of sauce on plate, and arrange scallops on top. Drizzle with
Finish with and Fresh al dente snow peas.
Simple the GREATEST Parmesan Smashed Potatoes
3 lb small red potatoes, unpeeled and quartered
1 TBL Kosher salt, plus 2 tsp
1½ cups Half-and-Half and
¼ lb (1 stick) unsalted butter
½ cup sour cream
½ cup freshly finely grated Parmesan cheese (Kraft fine grated Parmesan will work in a pinch)
½ tsp freshly ground black pepper
Place quartered potatoes and 1 TBL salt in a 4 qt saucepan with cold water to cover the potatoes.
Bring to a boil, then lower heat and simmer covered for 25 to 35 minutes, until potatoes are completely tender. Drain.
In a small saucepan, heat Half-and-Half and the butter. Transfer potatoes to an electric mixer fitted with a paddle attachment and mix a few seconds on low speed to break them up. If you do not have a mixer, use a course wire masher to break up the potatoes.
Slowly add hot cream and butter to potatoes, mixing on lowest speed (or by hand) to desired consistency. The last quarter of cream and butter should be folded in by hand.
Fold in sour cream, Parmesan cheese, remaining 2 tsp of salt and ½ tsp freshly ground black pepper.
Note: Although the original recipe calls for 1½ cup Half-and-Half and ¼ lb (1 stick) unsalted butter, I have never used that much. I recommend you try the complete recipe as described for the first time and adjust as necessary. Once satisfied with the consistency, measure out what you did not used and adjust your recipe as necessary. The second time, you just might get by with 1 cup Half-and-Half and ⅔ stick unsalted butter. But again, you need to judge the consistence for yourself.
Mashed Potato Cakes
cup mashed potatoes (left over)
green onion (finely chopped)
teaspoon baking powder
teaspoon black pepper
-2 tablespoon milk
-3 tablespoons shortening or 2 -3 tablespoons vegetable oil
In a bowl, beat the egg well, then mix in the mashed potatoes.
Stir in the dry ingredients.
Add the milk and mix well, making a very thick batter.
Melt the shortening or heat the oil in a skillet (butter may be substituted).
Spoon batter into the skillet to form 3" to 3-1/2" inch wide pancakes, about 1/2" thick.
Brown both sides over medium heat.