This make-it-up-as-you-go dinner turned out to be absolutely delicious with its minimal ingredients and simple steps. The scallops were salty, melt-in-your-mouth good, and they nicely contrasted the sweet swiss chard and squash. We'll definitely be making this again!
Ingredient List for Entire Meal:
serves 2
- 8 large bay scallops
- 4 slices of prosciutto
- all-purpose flour (for dredging)
- olive oil
- 1 bunch red swiss chard
- 1 medium leek
- white balsamic vinegar to taste
- 1/2 banana squash
- 1/4 tbsp. honey
- 1/4 c. butter
- 1 tbsp. orange rind
- Salt and pepper to taste
Prosciutto-Wrapped Scallops
recipe from Trish Garber
Pat scallops dry with a paper towel. Pepper to taste (the prosciutto will be all the salt you need). Cut 4 slices of prosciutto in half to make 8 strips. Wrap each scallop with a strip of prosciutto, securing it with a toothpick. Lightly dredge scallops in flour. Sear scallops on high heat for 2 minutes on each side. Then flip onto the slender, prosciutto-wrapped sides for a minute each side. Serve immediately.
Sautéed Red Swiss Chard
recipe from Trish Garber
Halve the leek, washing the inside as well as the outside before chopping. Sauté the chopped leek with olive oil over medium/medium-high heat. Once slightly softened, add deveined and roughly chopped swiss chard. Sauté until tender. Salt, pepper, and dress with white balsamic vinegar before serving warm.
Honey Glazed Banana Squash
recipe from Cooks.com
Wash and cut pieces of squash into serving size, removing all seeds and unwanted members. Place on cooking sheet, rind side down. Bake at 375 degrees until tender, about 25 minutes.
Melt butter in saucepan over low heat. Add honey, salt and grated orange rind. Pour on squash pieces and bake 10 minutes, or more to glaze.
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