Good Bite Weeknight Meals by Good Bite

Author:Good Bite
Language: eng
Format: epub
Publisher: Houghton Mifflin Harcourt
Published: 2011-08-24T04:00:00+00:00

Scallops with Parmesan-Asparagus Orzo & Bacon

by Laura Levy, laurasbestrecipes.com

Serves 4

This dish is also delicious with pancetta or prosciutto in place of the bacon. Look for fresh sea scallops. I enjoy the large scallops from Alaska as they are wild caught. Have fun with the orzo and add your favorite seasonal vegetables if you can’t find asparagus.

1 pound medium sea scallops, trimmed

Salt and freshly ground black pepper

2 tablespoons unsalted butter

1 cup orzo

23⁄4 cups chicken broth

1 pound asparagus, trimmed and cut into 1⁄2-inch pieces

1⁄4 cup freshly grated Parmesan cheese

4 slices applewood-smoked bacon, chopped

3 tablespoons extra-virgin olive oil

Thinly sliced Parmesan cheese, for garnish

Place the oven rack in the top position and preheat the oven to 475°F. Pat the scallops dry and season to taste with salt and pepper. Set aside.

Melt the butter in a large skillet over high heat. Add the orzo and cook, stirring, for 1 to 2 minutes. Add the chicken broth and bring it to a boil. Reduce the heat to low, cover, and simmer, stirring occasionally, until the orzo begins to soften, 8 to 10 minutes. Add the asparagus, cover, and simmer for 5 more minutes. Uncover and cook until all the liquid is absorbed, 2 to 3 minutes. Remove the orzo from the heat and add the grated cheese. Stir and season to taste with salt and pepper.

Place the chopped bacon in an ovenproof skillet over medium-high heat. Cook until the bacon is crisp, 5 to 7 minutes per side. Transfer the bacon to a paper towel to drain. Drain the pan of all but 1 tablespoon bacon fat. Add the oil to the pan and heat over medium-high heat until the oil shimmers. Add the scallops to the pan in a single layer and sear, undisturbed, until the edges brown and the scallops begin to sizzle, about 3 minutes per side. Transfer the skillet to the top rack in the oven and bake until the scallops are golden-brown and firm, 5 to 6 minutes. Top the Parmesan-asparagus orzo with the cooked bacon and thin slices of Parmesan cheese and serve immediately with the scallops.

Baked Salmon with Seville Orange Marmalade & Wasabi

by Shauna James Ahern and Daniel Ahern, glutenfreegirl.com

Serves 4

This easy yet elegant dish will take you through an array of senses: the richness of the oils in the salmon, the spicy bite of ginger and wasabi, and the sweet bitterness of Seville orange marmalade. Make this dinner during the spring and summer, when Alaskan salmon is at the peak of its season. The fatty oils of fresh wild salmon will give you a richer flavor than you would find in any farmed salmon.

The time it will take to bake this salmon a juicy medium-rare will depend on the thickness of the piece of fish you buy. Salmon cut close to the tail will be thinner and thus take less time to cook than the fillet cut closer to the head. Use your meat thermometer as your guide. If you can’t find Seville orange marmalade, regular marmalade will do.

1 tablespoon canola oil

1 cup Seville orange marmalade

1 tablespoon Dijon mustard

2 teaspoons

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.