Pan-Seared Scallops in Lemon Cream Sauce

Serving: 2 

Ingredients:

Directions:

  1. Combine wine, lemon zest, shallots, garlic in small saucepan.   Boil and reduce to 1/2 cup (about 15 minutes).

  2. Add cream and Turmeric, and boil until mixture thickens and is reduced to about 3/4 cup (about 13 minutes).

  3. Strain mixture to remove solids.

  4. Add juice of one (1) lemon.  Salt and pepper to taste.

  5. Meanwhile sauté scallops in butter and olive oil (2-3 minutes per side).

  6. Pour a pool of sauce on plate, and arrange scallops on top. Drizzle with remaining sauce.

  7. Finish with and Fresh al dente snow peas.

Simple the GREATEST Parmesan Smashed Potatoes

Ingredients:

Directions:

  1. Place quartered potatoes and 1 TBL salt in a 4 qt saucepan with cold water to cover the potatoes.

  2. Bring to a boil, then lower heat and simmer covered for 25 to 35 minutes, until potatoes are completely tender.  Drain.

  3. 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. 

  4. 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. 

  5. Fold in sour cream, Parmesan cheese, remaining 2 tsp of salt and ½ tsp freshly ground black pepper.  

  6. Serve immediately.  

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.

Leftover Mashed Potato Cakes

Servings: 2

Ingredients:

Directions:

  1. In a bowl, beat the egg well, then mix in the mashed potatoes.

  2. Stir in the dry ingredients.

  3. Add the milk and mix well, making a very thick batter.

  4. Melt the shortening or heat the oil in a skillet (butter may be substituted).

  5. Spoon batter into the skillet to form 3" to 3-1/2" inch wide pancakes, about 1/2" thick.

  6. Brown both sides over medium heat.