Lake Lure Cottage Kitchen

Just the name of this recipe evokes elegance. It is Champagne Poached Scallops with Red Pepper Pesto. I found the recipe from Robert Irvine on The Food Network last year. The first time I prepared it my husband and I had an OMG moment. The richness of the scallops covered with a champagne reduction sauce in combination with the flavorful pesto and the crunch of the toasted baguette was as close to perfection as one can get. I fixed it again last night. We decided to have it with a simple salad for supper. But if you decide to make it as an appetizer for guests, it would be wonderful for a celebratory champagne occasion.

The components can be done in stages. I roasted the red peppers on the grill, but if you want to save time you could buy a jar or two of already roasted red peppers. It is easy to throw the pesto ingredients together in the food processor. The baquette slices can also be toasted ahead of time. David poached the scallops right before dinner and reduced the champagne sauce. We then assembled the baguette slices, spooned the champagne reduction over the scallops and ate our simple supper with the rest of the champagne and the salad.

Although this was really good this time, we didn’t have the same sublime reaction. The only thing I did differently was to garnish the scallops with lime zest. That was a mistake. It seemed to overpower the dish and take away from the total effect. If you want to garnish, I would suggest parsley since it is very mild. Why is it that sometimes it is hard to repeat the taste sensation of a first time impression? Perhaps it is because you know what to expect and the surprise element is missing. I hope you will be pleasantly surprised by this appetizer.

CHAMPAGNE POACHED SCALLOPS WITH RED PEPPER PESTO

Red Pepper Pesto:
2 large red bell peppers, washed
3 garlic cloves, chopped
3 tablespoons pine nuts
6 tablespoons extra-virgin olive oil
1/2 cup grated Parmesan
Freshly ground black pepper
Salt, if needed

1 Baguette loaf, cut into 24 pieces

2 cups champagne
1 fresh lime
24 large sea scallops

Roast or grill the red bell peppers until the skins are charred then, using tongs transfer them to a covered container such as a small pan with a lid or even a platic zip-lock bag to let them rest. Peel them when cool.

Prepare the pesto. In a food processor pulse the garlic and pine nuts until fine. Add the red peppers, olive oil, parmesan cheese, pepper and salt if using. Process until combined and fairly smooth.

Toast the baguette slices lightly on a baking sheet and set aside.

Bring Champagne to a boil in a large skillet. Squeeze in juice of lime, then add the scallops and poach until they are no longer translucent. Remove scallops to a plate and let Champagne reduce by about two-thirds.

Spoon some red pepper pesto onto each slice of bread and top with a scallop. Top with a small amount of the champagne reduction and serve.

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This has got to be the most refreshing salad I have ever tasted. Most taco salads are loaded with fat from all the cheese and ground beef. There is no cheese in this salad and it calls for ground turkey instead of ground beef. To be honest with you, I can live without the cheese. I have never been a big cheese eater and most of the time I find myself in a distinct minority. In place of the cheese you have a wonderful yogurt dressing flavored with lime juice and cilantro. The salad is further enhanced with mango, black beans tomatoes and corn. Taco salads are usually served in a huge taco shell and although I love the taste of the shell it is usually way too much to eat. In this case, corn tortillas are cut into wedges and baked until crisp. They give just the right amount of bite to the dish.

The only complaint I got about the dish from David was that he would have preferred it for a lunch instead of Friday night dinner. He is kind of like Ina Garten’s Jeffery; Friday night dinner should be a roast chicken or some other special treat. He is getting his roast chicken tonight.

I found this recipe in The Martha Stewart Living Cookbook; The New Classics. The cookbook was $6.99 at T.J. Maxx. I’m glad I found the cookbook and the recipe. It is a keeper and I will definitely be making it often for lunch and light suppers . . . just not on Fridays.

TACO SALAD

1 cup of frozen corn, cooked
3 corn tortillas, each cut into 16 wedges
3/4 cup nonfat plain yogurt
2 limes and their zests
1/4 cup fresh cilantro leaves, chopped
1 1/2 tablespoons finely chopped and seeded jalapeno pepper
1/2 teaspoon coarse salt
1 pound ground turkey
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 head of iceberg lettuce, torn into 2 inch pieces (about 3 cups)
1 can black beans, drained and rinsed
2 plum tomatoes, cut into 1/2 thick wedges
1/2 red onion, sliced ( I put the slices in ice water for a while to eliminate the strong onion taste)
1 mango, peeled, seeded, and cut into cubes

Cook the frozen corn in a small saucepan with a little water until done. Drain and set aside.

Preheat oven to 350 degrees F. Spread the tortilla wedges in a single layer on a rimmed baking sheet; bake until crisp, turning once about 10 minutes. Remove from the oven; let cool, and set aside.

Make the dressing: In a medium bowl, whisk together the yogurt, juice from 1 lime, zest of 1 lime, cilantro, jalapeno, and salt. Set aside.

In a medium nonstick skillet, brown the turkey over medium heat, stirring frequently, until no longer pink, about 7 minutes. Stir in the chili powder, cumin, juice of other lime, and lime zest. I added a little salsa just to keep it moist.

Transfer the mixture to a large serving bowl. Add the lettuce, beans, tomatoes, onion, mango, and reserved corn. Toss to combine well. Drizzle with yogurt dressing and top with tortilla wedges. Serve immediately.

Serves 6. 233 calories. 4 Weight watchers points.

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Sometimes the beauty of a dish is in the plating. It helps if it is also delicious. We are trying to savor our food more, eat slowly, and appreciate the beauty of what we are eating. It helps to light candles, set a pretty table and get rid of the distractions of the latest news frenzy. Music is also a good idea. We have many favorites; Patsy Cline, Billie Holiday, Merle Haggard, Willie Nelson, and Raul Malo’s You’re Only Lonely CD. He has a voice with the haunting range of Roy Orbison. But I think I am dating myself with this list, and we are looking like Country Western nuts, which we really aren’t. We have a very eclectic taste in music, but for some reason this is what we like to listen to while dining. I would like to hear what kind of music all of you like to hear on a relaxed evening.

Sea scallops are so rich and succulent. You don’t need many to feel satisfied. If you can find Diver’s scallops you are in for a real treat. Most sea scallops are harvested by dredging the sea bottom for the scallop shells. The problem with this is that it disturbs and displaces the natural vegetation while gathering the scallops. Diver’s scallops are harvested by real divers who pluck them from their resting places in the sea. They are less gritty and the process does not disturb the ecosystem. Bay scallops, which are smaller than sea scallops, are in short supply today because of the loss of sea grasses near our shores where they like to attach. Developments on our beaches have reduced the vegetation needed to nurture bay scallops.

Sarah Foster, one of my favorite chefs, and restauranteurs has a great recipe for sea scallops with I have adapted for our weight loss program. Scallops are so flavorful on their own that they lend themselves to simple preparations. This is a quick and effortless dinner.

PAN-SEARED SEA SCALLOPS WITH CITRUS BUTTER

1 1/2 pounds large sea scallops (about 24)
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black bepper
1/8 teaspoon cayenne pepper
2 tablespoons unsalted butter, divided
Juice of 2 oranges
Juice of 1 lemon
2 tablespoons lemon zest

Rinse the scallops under cool water, pat dry with a paper towel, and place them in a shallow bowl or on a plate. Drizzle with 1 tablespoon of the olive oil, sprinkle with salt, black pepper, and cayenne, and toss gently to coat.

Heat 1 tablespoon of the butter with the remaining 1 tablespoon of olive oil in a large nonstick skillet over medium- high heat until the butter melts and sizzles. Working in batches, place the scallops in the hot skillet, leaving about 1/2 inch between each scallop. Sear the scallops, undisturbed for 1 1/2 to 2 minutes per side, until they are opaque and light golden around the edges. The scallops will continue to cook after they’re out of the pan so it’s better to undercook than overcook them. Remove the scallops from the pan, place them on a platter, and cover looselhy with foil to keep warm. Repeat with the second and possibly third batch of scallps. adding more butter or oil to the pan as needed.

When all the scallops are cooked, pour the orange juice, lemon juice, and 1/2 of the lemon zest into the skillet, scrapping up the brown bits from the bottom of the pan. Add any juices that have acculmulated around the scallops. Bring the liquid to a boil over medium-high heat and cook 1 to 2 minutes, until it reduces by half. Remove the pan from the heat and stir in the remaining tablespoon fo butter until it melts.

If the scallops have cooled too much, return them to the pan with the sauce to warm very briefly over medium heat before serving. Serve the scallops over rice with the sauce spooned over them and sprinkled with the remaining lemon zest. Serves 4 to 6.

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On this sunny Saturday morning I baked this lovely breakfast casserole. Our friends needed something special to see them off on their journey home, but I am still trying to be mindful of our
calorie intake. This blueberry french toast bake came from Ellie Krieger’s So Easy cookbook. I like her recipes because she packs a lot of nutrition and flavor into her food and not a lot of fat. Also this is one of those great casseroles that you assemble the night before and just bake in the morning. It made the kitchen smell like cinnamon and vanilla and gave me time to prepare the rest of the breakfast while I sipped my morning coffee.

The last two weeks have been a challenge to our commitment to weight lose but we are still on course. I have been walking every day and am thinking of joining a yoga class. Believe it or not, David has joined a Zoomba class at his gym. He is not known for his rhythm and I have a hard time picturing him salsa dancing. At least he is getting a good workout.

Give this recipe a try. It is crispy on top and soft and eggy on the inside with a flavor burst of blueberries and cinnamon. By the way I halved the recipe below and cooked it in a 9″ square pan.

BLUEBERRY-ALMOND FRENCH TOAST BAKE

Cooking spray
1 whole wheat baquette (about 18″ long), cut into 1 ” cubes
2 cups low-fat milk
8 large eggs
8 large egg whites
1/3 cup pure maple syrup
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 cups fresh blueberries
1/3 cup sliced almonds
2 tablespoons dark brown sugar

Spray a 9 X 13 inch baking pan with cooking spray. Arrange the bread in a single layer in the baking pan. Whisk together the milk, eggs, egg whites, maple syrup, vanilla, and cinnamon. Pour the egg mixture over the bread in the pan, spreading it around so the liquid saturates the bread. Scatter the blueberries evenly on top. Sprinkle with the almonds and brown sugar. Cover and refrigerate for at least 8 hours or overnight.

Preheat the oven to 350 degrees F. Uncover and bake for 50 to 60 minutes. Serve hot.

Serving size – 1 4×3 inch piece, 270 calories. 5 Weight Watchers points

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