Chippewa Valley 5ive for Women The Chippewa Valley’s Premier Magazine for Women!
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I hope this issue finds you doing things you enjoy with people you love. For me, that’s preparing and sharing meals together. I recently had an opportunity for some fresh scallops and served them on some homemade pasta to highlight the seafood. Cheers to summer!
Bon Apetit,
Lanette
Seared scallops with pasta
INGREDIENTS
• 28 oz scallops
• 2 tablespoons salted butter
• 5 ramp stems and bulbs, chopped
• 1 small yellow onion, diced
• ½ cup white wine
• 5 oz jarred sun dried tomato strips in oil, drained (reserve 1 teaspoon of the jarred oil for cooking)
• 1¾ cups heavy cream
• Salt and pepper, to taste
• 3 cups baby spinach leaves, washed
• ½ cup fresh grated Parmesan cheese
• 2 teaspoons dried Italian herbs
• 1 tablespoon fresh parsley, chopped
Instructions
1. Thoroughly pat scallops dry with paper towels.
2. Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer without over crowding the pan (work in batches if needed).
3. Season with salt and pepper to taste and fry for 2-3 minutes on one side (until a golden crust forms underneath), then flip and fry again for 2 minutes until crisp, lightly browned and cooked through (opaque). Remove from skillet and transfer to a plate.
4. Melt butter in the pan. Sauté onion until soft (about 4 minutes). Add in the ramps and sauté until fragrant (30 seconds). Pour in the white wine and allow to reduce to half, while scraping any bits off of the bottom of the pan. Add the sun dried tomatoes and cook for 1-2 minutes to release their flavors.
5. Reduce heat to low-medium, add the heavy cream and bring to a gentle simmer, stirring occasionally. Season with salt and pepper to your taste.
6. Add in the spinach leaves and allow to wilt in the sauce, then add in the Parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce.
7. Stir in herbs; take pan off the heat and add the scallops with their juices into the pan. Mix through slightly before serving.
8. Serve over pasta, rice, zoodles, cauliflower mash, cauliflower rice or steamed vegetables.
Passion Fruit Martini
INGREDIENTS
• 4 fresh passion fruits
• 3.5 fl oz vanilla vodka
• 1 fl oz passion fruit liqueur
• 1 fl oz vanilla syrup
• 1 fl oz fresh lime juice
• 1 fl oz pineapple juice this helps to create the frothy topping when shaking
• 3.5 fl oz Prosecco or cava
Also:
• 3 cubes ice (for shaking)
Instructions
1. Add three cubes of ice to a cocktail shaker.
2. Slice the passion fruits in half.
3. Scoop the insides out of three of the passion fruits and place in the cocktail shaker.
4. Add the vanilla vodka, passion fruit liqueur, vanilla syrup, lime juice, and pineapple juice to the cocktail shaker. (this aerates the drink and helps to ensure a lovely foamy top). Shake until the ice has melted.
5. Strain into two coupe glasses and top each with the remaining passion fruit halves.
6. Serve each martini with a separate shot of prosecco.
