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Seared Scallops with Cauliflower Puree
Seared Scallops with Cauliflower Puree
Bring first 4 ingredients to a boil in a saucepan; cover, reduce heat, and simmer 6 minutes or until potato is tender. Remove from heat. Let stand, uncovered, 10 minutes. Heat a large skillet over high heat. Add oil; swirl to coat. Pat scallops dry with paper towels; sprinkle with 1/4 teaspoon salt and black pepper. Add scallops to pan; cook 3 minutes on each side or until desired degree of doneness. Remove scallops from pan. Pour cauliflower mixture in a blender. Add 1/2 teaspoon salt, butter, and red pepper. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid (to avoid splatters). Blend until smooth. Serve puree with scallops.
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Quinoa with Apples, Celery Root, Arugula and Pecans
Quinoa with Apples, Celery Root, Arugula and Pecans
In a fine mesh sieve, rinse the quinoa under cold water and strain. Combine the quinoa, water and salt in a medium saucepan. Bring to a boil, cover, reduce the heat, and gently simmer for 12-15 minutes. Remove from heat and transfer the quinoa to a strainer to drain out the remaining cooking liquid. Fluff the quinoa with a fork, spread it onto a baking sheet in one even layer and refrigerate until it is has cooled about 25 minutes. In a large bowl, whisk the lemon juice, honey, and olive oil; season with salt and pepper. Add the chilled quinoa, sliced apples, celery root, arugula, and pecans and toss well to combine. Taste to adjust the seasoning with salt and pepper. Serve immediately.
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Apple and Pear Crisp
Apple and Pear Crisp
For the topping:
Preheat the oven to 350 degrees. Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 x 12 x 2-inch oval baking dish. For the topping, combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely. Place the baking dish on a sheet pan and bake for 50 minutes to one hour, until the top is brown and the fruit is bubbly. Serve warm.
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