Donna's Scallops Scampi with Asian-Flavored 3-Grain Timbales and Banana-Pecan Tribute Salad

Culinary Friends, for Memorial Day, we spent the day at home in reflection of those who gave their lives so that we may live freely and enjoy so many blessings.  This menu was inspired by techniques I learned during a cooking class over five years ago, mainly to not overcook seafood!  Since I had quite a bit of leftover 3-grain mix, I decided to dress it up a bit and use it as the base for the scallops.  Lastly, in tribute to my Grandma Paquette, who was my cooking inspiration and mentor, I used the same or similar ingredients in her famous Bananas Topped with Walnuts and Dressing to make an easy version to accompany the main course.  Blessings to all, Donna:

Donna’s Scallops Scampi 

Ingredients:

2 Tablespoons olive oil

1 large sweet onion, chopped

Salt and pepper to taste

1 Tablespoon garlic, minced

1-1/2 pounds Patagonian scallops

2 Tablespoons fresh basil leaves, chopped

1-1/2 cups white Port wine

6 Tablespoons butter, unsalted

Method:

Heat oil in large frying pan over medium-high heat.  Add onions, salt and pepper and stir until onions have turned golden, then mix in garlic and basil.  If needed, add a bit more oil before adding scallops.  Gently cook scallops for a few minutes and remove pan from heat.

In a saucepan, bring wine and butter to boil and reduce liquid to about 1 cup.  Add the wine mixture to the frying pan and reheat the scallops just until cooked through.  Adjust seasonings if needed.  Serve over rice or gluten free pasta as desired.

Serves 4.

Donna's Asian-Flavored 3-Grain Timbales

 Ingredients:

1-1/2 cups Donna’s Gluten Free Millet, Quinoa and Rice (see 6 December 2014 blog entry for recipe)

2 teaspoons fresh ginger root, grated

1-1/2 teaspoons chives, chopped

2 teaspoons toasted sesame oil

1 Tablespoon Mirin

Salt and pepper to taste

Method:

Mix together all ingredients.  Spray two custard cups with cooking oil.  Evenly divide mixture into the cups.  Microwave on High for about 90 seconds or until heated through.  Carefully turn cups onto serving plates. 

Serves 2.

Donna’s Banana-Pecan Tribute Salad

 Ingredients:

2 bananas, sliced horizontally, then into coins

¼ cup mayonnaise

2 teaspoons whole grain Dijon mustard

2 teaspoons Dijon mustard

2 Tablespoons pecans, finely chopped

One 6 ounce package Fresh Express Sweet Butter salad mix

Method:

Gently mix all ingredients but lettuce.  Refrigerate until ready to serve or spoon banana salad on top of lettuce and serve immediately.

Serves 4.

Copyright 2015.