Diver Scallops with Parmesan and Romaine

This is a very simple dish.  It takes about 10 mins. to make.

Ingredients:

U10 Scallops (Diver/Sea Scallops) - 3-4 per person

Hearts of romaine

Grape tomatoes

Shaved Parmesan cheese

Olive Oil

Salt and Pepper

1.  Lay out 2 layers of paper towels on a plate and put scallops on it.  Blot another layer of paper towel on the top of the scallops.

2. Sprinkle scallops generously on both sides with salt and pepper.

3. Heat a small amount of vegetable oil in a large saute pan.

4. While that is heating, cut the end off the heart of romaine and wash the leaves.

5. Spray or toss leaves with olive oil and salt and pepper.

6.  Cook scallops on med high heat about 4 mins. on each side until nicely browned.  Remove to new paper towels.

7. Arrange romaine leaves on plate and top with halved grape tomatoes and parmesan.  Sprinkle all with S&P.

8. Place scallops on the plate and serve.

Salmon Cake with Spicy Yogurt and Mache'

This dish is really simple and fast, so it is great if you need to make something quickly.  I used canned salmon in this but I think it would be better if you used some leftover salmon that you had cooked  from the day before. 

Ingredients for salmon cakes:

Salmon 8oz or so

2 Tb mayo

1/2 tsp prepared horseradish

1tsp chives

1 Tb lemon juice

1/2 cup finely diced celery

1/2 cup to 1 cup breadcrumbs/panko

Mix all together.

For garnish:

Olive oil and mache' (lamb's lettuce)

Toss mache' with a little olive oil, salt and pepper.

Ingredients for sauce:

1 Tb Plain yogurt

1 Tb Siracha Hot Sauce

Mix together

Heat a little vegetable oil in a large saute pan.  While that is heating up to med high, press the salmon mix into ring molds.

Fry about 6 mins on each side.  Remove cakes onto paper towels to blot oil.

Spoon sauce onto the plate.  Lay cake in the center of sauce and top with dressed mache'.



Chicken Schniztle with Lemon and Buttermilk Potatoes

This dish brings me back to my years in Germany.  Of course it would most likely be served with great french fries and a salad of shredded carrots, radish, thin sliced cucumbers and butter lettuce.  I get homesick just thinking about it.

I made this one with buttermilk mashed potatoes and steamed broccoli.

Ingredients:

Chicken breasts

Broccoli

Russets Potatoes

Buttermilk

Butter

Panko (Japanese bread crumbs)

Flour

2 Eggs

1 Lemon

1. First peel potatoes and cut into chunks and put into a pot of cold salted water.  Boil until tender.

2. While the potatoes are boiling, lay plastic wrap on the counter and put the chicken breast on it.

3.  Lay plastic wrap over chicken and pound with the smooth side of a meat mallet gently until its about 1/4" to 1/2" thick.

4. Season chicken on both sides with salt and pepper.

5.  Put some flour on a plate and lay each piece of chicken on the flour front and back.  Shake off the excess.

6.  Beat the 2 eggs and put into a vessel that is big enough to accommodate the pieces of chicken.  Coat the chicken with egg and shake off excess.

7.  Put the panko in the same kind of container and lay chicken in it and coat front and back with the panko.

8.  Fry chicken in 1/4" of vegetable oil until golden brown.

10.  While chicken is cooking, drain potatoes and put back into the same pan over med heat and "dry them out" a little before mashing.  When mashing add a little buttermilk, butter and salt and pepper.  Put a lid back on the pan and keep warm.  Or cover with plastic and keep in warm oven.

11. Steam or boil broccoli.
12.  When chicken is golden brown remove from pan and blot on a plate covered with 2 layers of paper towels.
13.  Plate all and garnish with a lemon wedge.  Squeeze lemon over chicken before eating.