Servings: 2
16 medium sea scallops (about 8 oz/250 g)
2 tbsp (25 mL) cornstarch
1 tbsp (15 mL) vegetable oil
Tarragon White wine Sauce:
1 tbsp (15 mL) butter
1 shallot, minced
1/4 tsp (1 mL) each salt and white or black pepper
1/3 cup (75 mL) dry white wine
1/4 cup (50 mL) whipping (35%) cream
1 tbsp (15 mL) each chopped fresh tarragon and chives
Pull muscle off each scallop; discard. Pat scallops dry; dredge with cornstarch.
In large skillet, heat oil over medium-high heat; sear scallops until opaque and crispy brown on both sides, about 4 minutes. Transfer to plate. Wash out skillet.
Tarragon White Wine Sauce:
In same skillet, melt butter over medium heat; cook shallot, salt and pepper until softened, about 3 minutes.
Add wine; cook, stirring, until reduced by half, about 2 minutes. Add cream; cook, stirring, until reduced by half, about 3 minutes. Stir in tarragon and chives.
Return scallops to pan; heat through
Wednesday, December 5, 2012
Mashed Potato Casserol From Texas Recipes
Mashed Potato Casserole
Ingredients:
1 1/2 pounds Yukon gold potatoes, peeled and cut into 1/2-inch-thick slices
1 1/2 pounds baking potatoes, peeled and cut into 1/2-inch-thick slices
5 garlic cloves, thinly sliced
1 1/4 teaspoons kosher salt, divided
3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
Cooking spray
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
1/2 cup panko (Japanese breadcrumbs)
4 green onions, thinly sliced
Directions:
Preheat oven to 350°.
Place potatoes, garlic, and 1/2 teaspoon salt in a large saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until tender. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
Place a food mill* over a large bowl, and place potato mixture in food mill. Press mixture through food mill into bowl. Stir in reserved 1/2 cup cooking liquid, remaining 3/4 teaspoon salt, and cream cheese.
Spoon potato mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Bake at 350° for 20 minutes or until thoroughly heated.
Preheat broiler.
Combine Parmigiano-Reggiano and panko; sprinkle evenly over top of potatoes. Broil 4 minutes or until golden brown. Sprinkle with onions.
Note:
If you don't have a food mill, cream the potatoes and cooking liquid with a potato masher.
Make-ahead tip: Assemble this dish a day ahead, and bake shortly before serving
Ingredients:
1 1/2 pounds Yukon gold potatoes, peeled and cut into 1/2-inch-thick slices
1 1/2 pounds baking potatoes, peeled and cut into 1/2-inch-thick slices
5 garlic cloves, thinly sliced
1 1/4 teaspoons kosher salt, divided
3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
Cooking spray
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
1/2 cup panko (Japanese breadcrumbs)
4 green onions, thinly sliced
Directions:
Preheat oven to 350°.
Place potatoes, garlic, and 1/2 teaspoon salt in a large saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until tender. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
Place a food mill* over a large bowl, and place potato mixture in food mill. Press mixture through food mill into bowl. Stir in reserved 1/2 cup cooking liquid, remaining 3/4 teaspoon salt, and cream cheese.
Spoon potato mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Bake at 350° for 20 minutes or until thoroughly heated.
Preheat broiler.
Combine Parmigiano-Reggiano and panko; sprinkle evenly over top of potatoes. Broil 4 minutes or until golden brown. Sprinkle with onions.
Note:
If you don't have a food mill, cream the potatoes and cooking liquid with a potato masher.
Make-ahead tip: Assemble this dish a day ahead, and bake shortly before serving
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