Magazine article Sunset

Fast & Fresh: Recipes from Our Kitchen and Yours, in 30 Minutes or Less

Magazine article Sunset

Fast & Fresh: Recipes from Our Kitchen and Yours, in 30 Minutes or Less

Article excerpt

Scallop, prosciutto, and mache salad


Serve this party-worthy salad as soon as you make it--the tender mache wilts fast.


16 large dry-packed sea scallops*;
pull off the tough slender
muscle from the side of each
3 tbsp. grapeseed or canola oil
About 3/4 tsp. kosher salt, divided
2 tbsp. Meyer lemon zest or
1 tbsp. regular lemon zest
3 tbsp. Meyer lemon juice or
2 tbsp. regular lemon juice
1 tbsp. extra-virgin olive oil
1 1/2 cups fresh or thawed frozen green peas
2 qts. (3.5 oz.) loosely packed mache or mesclun
2 oz. prosciutto, torn into pieces

1. Pat scallops dry. Heat a large frying pan (not nonstick) over high
heat until a drop of water sizzles when flicked onto it. Add
grapeseed oil, then scallops; season with 1/4 tsp. salt. Saute
scallops without moving them until browned and easily turned, 3
minutes. Turn and brown other side, 2 minutes. Transfer to a plate.

2. Whisk lemon zest and juice with olive oil and 1/2 tsp. salt.

3. Cook peas in a saucepan of salted boiling water until just tender,
2 minutes for fresh, 30 seconds for frozen; drain and rinse with cold

4. Toss mache, peas, and prosciutto with 2 tbsp. dressing.
Arrange on a platter with scallops. Drizzle with dressing to taste
and serve immediately.

* Dry-packed sea scallops smell fresh and are slightly sticky with no
liquid oozing from them; find them at good seafood shops.

PER SERVING 283 CAL., 54% (153 CAL.) I-ROM FAT; 21 G
PROTEIN; 17 G FAT (4.1 G SAT.); 13 G CARBO (3.1 G FIBER); 735 MG

Chicken and broccoli Alfredo

Wendy Hollingsworth, CLINTON TOWNSHIP, MT


This recipe turns a beloved pasta dish--rich, creamy Alfredo--into an easy one-pot endeavor.


12 oz. broccoli florets, cut into bite-size pieces

1 boned, skinned chicken breast half (14 oz.), cubed

8 oz. fettuccine

3/4 to 1 cup heavy whipping cream

About 1/3 cup freshly shredded parmesan cheese

Kosher salt and pepper

1. Bring a large pot of salted water to a boil. Cook broccoli
until tender and bright green, 2 minutes. Using a slotted
spoon, transfer to a colander, leaving water in pot. Add
chicken to pot; cook until opaque, 2 to 4 minutes. Transfer to
colander with broccoli. … 
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