Pan-Seared Scallops with Shallots, Tarragon & Chives

adapted from Food & Wine

1 lb large bay scallops
1 Tbsp unsalted butter
1 Tbsp extra-virgin olive oil

SAUCE

2-3 Tbsp unsalted butter
1 med shallot, minced
1/4 cup dry white wine
2 Tbsp fresh tarragon, minced
2 Tbsp fresh chives, minced
kosher salt and freshly ground black pepper

  1. Pat the scallops dry.
  2. Heat skillet over medium-high heat for 1 to 2 minutes. Add the oil and butter. Heat until butter is melted and sizzling.
  3. Pat the scallops dry once more, then add onto the pan in a single layer. Do not overcrowd. Let sear for 1 to 1 minutes.
  4. Using tongs, turn the scallops and sear until the other side is equally browned (another 1 to 2 minutes). Scallops should be almost firm to the touch.
  5. Remove the scallops from the pan, and set aside to keep warm.
  6. Return the pan to the stove and lower the heat to medium. Add 1/2 Tbsp butter and shallots. Sauté until shallots are tender, about 1 minute.
  7. Add the wine and simmer until reduced by half.
  8. Add the herbs, then reduce the heat to low.
  9. Add the remaining butter to taste, and whisk constantly until all the butter is melted.
  10. Salt & pepper to taste.
  11. Return the scallops to the pan, and spoon sauce over them.
  • I served this with corn on the cob – the sauce was delicious with the corn, also.

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Russian Vegetable Pie

adapted from the university dining service where I worked in Davis, California

This was one of the vegetarian options that was offered. I liked it so much that I cut the recipe down from 200 servings to a manageable size for home use. They used a cream cheese crust which was good, but a little bit tough – I prefer my regular pie crust.

This recipe has become a family favorite & is known in our house by the nickname my husband gave it – “Cabbage Pie”.

3 Tbsp butter
1 head cabbage, shredded
1 lg onion, sliced
1-2 Tbsp dried basil, crushed
1-2 Tbsp dried marjoram, crushed
1-2 Tbsp dried tarragon, crushed
1/2 tsp pepper
4 oz cream cheese, softened
4 eggs, hard-boiled & sliced
1/2 lb mushrooms, sliced
2 – 10 inch pie crusts

Directions

  1. Melt 2 Tbsp butter. Add cabbage, onion & herbs to taste (I like a lot).
  2. Cook until cabbage is wilted. Remove from pan.
  3. Add 1 Tbsp butter. Add mushrooms and saute until tender. Remove from heat.
  4. Spread cream cheese bottom of pie crusts.
  5. Arrange sliced eggs over cream cheese.
  6. Top with mushrooms, then cabbage.
  7. Cover with top crust. Crimp edges & cut a few slits in the top.
  8. Bake at 350 for 35-40 minutes or until crust is golden brown.
  9. Serve hot.
  • Reheats well.