I'll share my recipes, if you'll share yours - April 16, 2010

14 years ago

Scallops with Citrus and Quinoa

F
rom Foodnetwork

â¢ 3/4 cup quinoa, rinsed well

â¢ Kosher salt

â¢ 3 oranges

â¢ 4 tangerines

â¢ 2 tablespoons sugar

â¢ 1 tablespoon apple cider vinegar

â¢ 1 teaspoon coriander seeds, crushed

â¢ 2 tablespoons cold unsalted butter, cut into pieces

â¢ 1 1/4 pounds sea scallops , tough foot muscles removed

â¢ Freshly ground pepper

â¢ 1 teaspoon extra-virgin olive oil

â¢ 1 tablespoon chopped fresh parsley or chives

Combine the quinoa, 2 cups water and 1/2 teaspoon salt in a saucepan and bring to a boil over high heat. Reduce the heat to low and simmer, uncovered, until the water is absorbed, 12 to 14 minutes.

Meanwhile, grate 1 teaspoon orange zest, then juice all 3 oranges and the tangerines into a bowl. Sprinkle the sugar in a skillet and cook over medium-high heat until dark amber, about 5 minutes. Remove from the heat and whisk in the vinegar, citrus juices and zest, and the coriander.

Return to medium heat and boil until thick, about 8 minutes. Remove from the heat and whisk in the butter; keep warm.

Season the scallops on one side with salt and pepper. Heat the oil in a large cast-iron skillet over medium heat. Add the scallops seasoned-side down and sear until golden, 4 to 5 minutes. Flip and cook until golden on the other side, 2 to 3 more minutes.

Fluff the quinoa with a fork and divide among plates. Top with the scallops, drizzle with the citrus sauce and sprinkle with the parsley

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Comments (3)

Marilyn Sue
14 years ago
Very Cherry Almond Muffins

Prep Time:
12 min

--
Cook Time:
20 min

Level:
Easy

Serves:
18 muffins

Ingredients
Topping:

* 1/2 cup all-purpose flour
* 1/4 cup brown sugar
* 1/4 cup granulated sugar
* Pinch ground cinnamon
* 1/4 cup butter, cut into small pieces
* 1/4 cup slivered almonds

Muffins:

* 1 box vanilla cake mix
* 3 eggs
* 1/3 cup vegetable oil
* 1/2 teaspoon almond extract
* 1/2 cup cherry preserves

Directions

In a medium bowl combine all topping ingredients except almonds. Using a pastry blender or 2 forks, combine ingredients to a course consistency. Once combined, fold in the almonds.

Preheat oven to 350 degrees F. Line 2 (12-cup) muffin tins with paper liners for 18 muffins.

In a large bowl using an electric mixer, combine cake mix, eggs, oil, extract and preserves. Batter will be somewhat lumpy.

Use an ice cream scoop to evenly fill each muffin pan with the batter. Sprinkle tops of muffins with 2 teaspoons of almond topping. Bake 17 to 21 minutes.

Sue
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Jasdip
14 years ago
This is a nice summer pie that I made often years ago. The weather was very warm here yesterday and got me in the mood to make it.

Orange Pie

1 graham wafer crust
1 pkg orange jello
1 cup orange juice
2 cups vanilla ice cream, softened
1 can mandarin oranges, drained

Dissolve jello in the orange juice. Put the ice cream in a blender or food processor. Pour orange juice over and mix until combined.

Pour in pie crust. Set in the freezer till firm. Put mandarin orange slices over the top. Store in the frig.
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4 slices beef bacon, cooked & finely chopped
1/2 teaspoon italian seasoning
1/2 teaspoon garlic powder
1/2 cup walnuts, toasted & ground
Directions
1Mix cream cheese spread and mozzarella cheese until well blended. Stir in chopped bacon and seasoning.
2Shape mixture into 54 balls, 1 level tsp each. Roll in walnuts. Cover with plastic wrap.
3Refrigerate at least 2 hours before serving.
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I'll share my recipes, if you'll share yours - April 16, 2010

Comments (3)

Marilyn Sue

Jasdip

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glenda_al

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