Donna's Sea Bass & Scallops in Zesty Roasted Tomato-Basil Sauce and Caesar Panzanella Salad

02 April 2016:  Saturday was our dinner and a movie night so I wanted to keep things light yet filling (in case there was popcorn in the future!) and these new recipes did not disappoint.  The seafood was luscious with a little spiciness, and the salad was crunchy and a perfect side to the entree.  Get the freshest fish and vegetables and you will have a meal worth staying home for!  Best, Donna:

Donna's Sea Bass & Scallops in Zesty Roasted Tomato-Basil Sauce

 Ingredients:

For Seafood:

1 pound sea bass, about 2 fillets

1/2 pound sea scallops

Olive oil

Salt and pepper to taste

For Sauce:

1 medium sweet onion, chopped

1 - 2 Tablespoons olive oil

4 Tablespoons butter

2 teaspoons garlic, minced

1 quart stewed tomatoes, preferably homemade

1/4 cup Pinot Grigio or other white wine

10 - 12 basil leaves, chopped

1 teaspoon capers, drained

1/2 teaspoon smoked paprika

1/4 teaspoon red pepper, ground

1/2 teaspoon salt

1/4 teaspoon pepper 

Method:

Preheat oven to 400 degrees F.  Line a roasting pan with foil and spray with cooking oil.  Spray all sides of sea bass with cooking oil and season with salt and pepper.  Place in pan. 

Heat olive oil in bottom of medium-sized stockpot.  Add onion and sauté until golden yellow and softened over medium-high heat.  Add the garlic and mix in the remaining ingredients.  Bring to boil and then carefully pour sauce over sea bass in prepared pan.  Cover with foil and bake for 10 minutes.  Remove foil, add scallops to sauce, and cover and bake for 10 more minutes or until seafood is cooked through.  Serve immediately with cooked rice or quinoa, if desired.

Serves 3 - 4.

Donna's Caesar Panzanella Salad

Ingredients:

For Salad:

6 celery stalks and leaves, coarsely chopped

1 cucumber, peeled and coarsely chopped 

1/2 cup Kalamata olives, cut in half

1 red onion, chopped

1 pint cherry tomatoes, quartered (if large) or halved (if small)

1 yellow sweet bell pepper, cut into chunks

1 Tablespoon garlic, minced

Salt and pepper to taste

Marzetti’s Simply Dressed Light Caesar salad dressing

Parmesan cheese, shredded

For Homemade Croutons:

1-1/2 pound loaf Udi’s Gluten Free Bread, cut into cubes

Garlic salt

Freshly ground black pepper

Dried oregano leaves

Dried thyme leaves

Method:

Combine all salad ingredients in a large bowl except salt, pepper, dressing and cheese.  Refrigerate until serving time.

Preheat oven to 275 degrees F.  Place croutons in large bowl and spray with cooking oil, stirring to lightly cover croutons.  Sprinkle spices and herbs to taste onto croutons and mix well.  Spoon onto 2 large baking sheets and bake for 20 minutes.  Remove sheets from oven, toss croutons and replace to oven for another 20 minutes or until bread cubes are dried and crispy.  Turn off oven and allow to cool in oven for extra crunchiness.

To serve, place desired amount of salad in bowl, add croutons, salt and pepper, and dressing, mixing well.  Spoon onto salad plates and sprinkle with Parmesan cheese.  Serve immediately.

Serves 6 - 8.

Copyright 2016.