Sunday, October 04, 2009

Menu Planning Week Ending 10.10.09

This week is very exciting. My daughter's birthday and lots of company coming to town. Hubby will be home. I am putting the final touches on my speech for the 12th, sewing a couple of cute toddler jumpers, starting on fall cookies, finish painting the dog's rooms cabinet doors and sewing a tote bag for a beautiful bride. Not to mention, the flower beds still being put to bed and teaching those college rascals. So this week is an easy menu with a couple of surprises. I have been dying to try Steamy Kitchen's Scallops!! Friday is my absolute favorite dish in the whole wide world!!!


Sunday: Egg Salad Sandwiches with leftovers

Monday: BBQ Chicken Pizza, Cesar Salad

Tuesday: Scallops with Mango Salsa and Crash Hot Potatoes

Wednesday: Church

Thursday: Reubens with Potato Salad

Friday: Chicken Fettucini Verde

Saturday: Birthday Dinner Out


Need:


Rye Bread

Celery

Split Chicken Breasts

Pizza Crust

Scallops

Mangos

Avocado

Pastrami

Swiss Cheese

Fettucini

Parmesan Cheese

Mushrooms

Romaine Lettuce


Have:


Eggs

Red Onion

Sauerkraut

Ham

Cream

Onions

Seared Sea Scallops with Mango-Melon Salsa by Steamy Kitchen

20 large, dry-packed scallops, rinsed and patted dry

2 tablespoons parmesan cheese, grated powder-fine with rasp grater

Mango-Melon Salsa
3/4 cup finely diced mango (1 mango should do)
1/2 cup finely diced cantelope
1/4 cup finely diced red onion
2 tablespoons minced mint leaves
big pinch of chili powder (or substitute
smoked paprika)
1/2 lime, juiced
salt & freshly ground pepper to taste

1. Assemble the salsa and set aside to let the flavors meld and mingle while you prepare the scallops.

2. Tap the top and bottom of each scallop gently on the parmesan cheese, shake excess off. Heat 2 tablespoons of olive oil in a large, non-stick skillet over medium-high heat. Once the oil is hot, add the scallops. Make sure the scallops do not touch each other. Fry 2 minutes on each side, timing depends on size of your scallops. They should have a golden brown crust. If you take a peek in the interior, they should be rare-ish. They’ll finish cooking on their own from residual heat after you remove them from the pan. Overcooked scallops are a sin! Serve with salsa.

Serves 4

1 comment:

  1. What a great menu... I love how you have organized everything SO well!!

    Many blessings-
    Amanda

    ReplyDelete

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