Magazine article Sunset

Fast & Fresh

Magazine article Sunset

Fast & Fresh

Article excerpt

Recipes from our kitchen and yours, in 30 minutes or less

Scallop, prosciutto, and mâche salad

SERVES 4 | 25 MINUTES

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

16 large dry-packed sea scallops*; pull off the tough slender muscle from the side of each

3 tbsp. grapeseed or cartola 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

11/2 cups fresh or thawed frozen green peas

2 qts. (3.5 oz.) loosely packed mâche 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. Sauté 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 water.

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

*Ory-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* (lS3 CAL.) FROM FAT; 21 G PROTEIN; 17 G FAT (4.1 G SAT.); 13 G CARBO (3.1 G FIBER); 735 MG SODIUM; 28 MG CHOL.

Chicken and broccoli Alfredo

Wendy Hollingsworth,

CLINTON TOWNSHIP, MI SERVES 6 | 30 MINUTES

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 1/2 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. …

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