EPTThey're kind of a mash-up of recipes I've found online..but of course, I had to put my own spin on things. I don't really do accurate measurements for my food, so this is all approximate.
(please excuse the image quality -- I was a little lazy and didn't take the time to color-correct)
![[image loading]](http://a1.sphotos.ak.fbcdn.net/hphotos-ak-ash4/317674_2241318265934_1037370161_32010555_389168658_n.jpg)
Pan-seared scallop salad
Ingredients:
about 8 (or 1/2 lbs) Sea Scallops (preferably unfrozen if you can find 'em!)
1 Bulb Fennel
Garlic
Micro arugula greens
Orange Muscat Champagne Vinegar (from traderjoes!)
Lemon
Shaved Parmesan cheese
Seasonings:
Salt
Pepper
Dill
Red Pepper
Extra Virgin Olive Oil
Procedure:
1. Coat fennel with salt, pepper and olive oil. roast with cloves of garlic at 425 degrees F for about 35-45mins, or until fennel is soft and toasty on the edges. When done, sprinkle fennel with dill.
2. With a paper towel, dry scallops. Season scallops with sat, pepper and red pepper. Pan-sear scallops in a little olive oil. About 1 1/2 minutes per side. They cook very quickly!
3. Mix orange muscat champagne vinegar, lemon and dill together. Drizzle sauce over arugula greens. Place a few pieces of parmesan over the arugula.
Take your freshly panseared scallops and place them nicely on top of the salad. Squeeze fresh lemon and sprinkle dill over scallops!
4. Eat and enjoy :D
![[image loading]](http://a5.sphotos.ak.fbcdn.net/hphotos-ak-ash4/320567_2241320545991_1037370161_32010557_1556539496_n.jpg)
Pan-seared duck breast with a red-wine reduction sauce over Brown & Wild Rice.
Ingredients:
4 duck breasts, skin on (they came in a package. D: I really only wanted 3!)
1 cup of brown rice & wild rice
baby carrots
1/2 lb green beans
garlic
crimini mushrooms
redwine
1 shallot
red potatoes
Seasonings:
Salt
Pepper
Extra Virgin Olive Oil
Rosemary
1. Cut red potatoes into quarters. Coat with olive oil, pepper, salt and rosemary. Roast in a 425 degree oven for about 35-40mins. You can roast these with the fennel if you want :0
2. Cook rice in about 2 cups of water.
3. Steam baby carrots and green beans. season after steaming.
4. dice shallots, garlic mushrooms. save for later! :D
5. Score the skin of the duck breasts. Season with salt and pepper. Place duck breasts in a super hot frying pan (should have a little bit of olive oil, maybe a teaspoon).
Duck will start to ooze out fat!
Pan-sear the duck for about 1 1/2 mins on each side. Then let the duck cook for about 3 mins on each side. Cook time will be affected by the size of the duck breast.
Once cooked, remove duck from pan and let it chill out somewhere.
6. Drain your fry pan of like 98% of the duck fat. Sautee your shallots, mushrooms and garlic in the fat.
7. Deglaze the pan with your redwine sauce. let it reduce.
8. plate your rice and veggies. cut your duck diagonally and place it on the plate. put the reduction sauce with mushrooms, shallots and garlic over your duck.
9. eat and enjoy :D maybe watch the GSL too i guess!
Om nom nom nom.
i think i'll try something more .. beginner friendly if that should come up any time.
