This is a dream dinner – looks super fancy but you can whip it up in less than 30 minutes! Fresh tarragon makes a big difference, but in a pinch dried tarragon can fill in.
1 lb Sea Scallops
1/4 c minced shallots
1/2 c dry white wine
1/3 c heavy cream
2 TBSP fresh tarragon, chopped finely
2 TBSP pernod
3 TBSP butter
2 small heads of butter lettuce, leaves separated
In a 12 inch skillet, melt 2 TBSP butter over medium heat, add shallots and sauté 2 – 3 min until softened. Add the wine, cook until reduced by half. Add cream, tarragon, Pernod and cook over medium low heat until thickened, about 3 min, stirring occasionally. Reduce heat to low.
Heat a non stick skillet over med high heat and add 1 TBSP butter, when melted and bubbly add scallops, do not crowd them and lay them in a single layer. Cook for 1 – 2 min (depending on size), use a pair of tongs to flip them over. If they are sticking to the pan, let them cook a little longer until they easily release. Repeat on the other side. Once they are done, remove scallops from pan and cover with foil. Add lettuce to the pan in two batches, turning until wilted.
To serve, divide scallops, lettuce and sauce among plates.
Serves 2 – 4
11 WW PP (2 servings)
I love the teeny tiny potatoes they sell at Trader Joe’s, they are so cute and only take a little while to cook. These have tons of garlic and fresh thyme, just the way I like ’em. This recipe can be easily doubled if your feeding a large crowd.
1 lb teeny potatoes
12 cloves of garlic
8 springs of thyme
1/4 c olive oil
2 tsp salt
2 TBSP butter
Heat oven at 425
Toss potatoes, garlic, thyme with olive oil in a large bowl.
Heat butter in a 10 inch skillet. When melted, pour the bowl of potatoes into the pan and place in the oven. Cook 15 – 30 min stirring several times. They are done when they are brown and easily pierced with a fork.
Serves 2 – 4. They are awesome reheated!
I whipped this one up last night for a birthday dinner celebration for my Mom. I adapted this from a Patricia Wells recipe in The Provence Cookbook(my favorite cook book author). It is a silky creamy wonderful party in your mouth! I can’t wait to have leftovers!
2 lbs cauliflower, cut into florets
1/2 c ricotta cheese
1/2 c half and half
Salt & pepper
1/2 c parmesan cheese, grated
Steam cauliflower until very soft about 15 – 20 min
Heat broiler on medium.
Purée cauliflower, ricotta, half and half, nutmeg, salt & pepper in a food processor until silky smooth.
Pour into over proof dish and top with Parmesan cheese, pop under broiler for about 5 min until cheese is bubbly and browned.
Serves 6 – 8.
These are the tools I used for the coconut macaroons.
Silicon mats are a must for baking. I use them for everything from cookies to reheating fish sticks in the oven for Mr Bram.
Cookie scoops – while it may not be a must have, it sure is an awesome should have. I use this for a multitude of tasks from making truffles to scooping cookie dough to making mini meatballs for the boys.
Chocolate tool, I must confess I have had this since my wedding shower and never used it, but is sure made drizzling chocolate over the macaroons fun.