The Menu
Quick Grilled Toast
Seared Scallops and Shrimp with Corn and Bacon in Truffle Oil
Pear Walnut Spinach Salad with Balsamic Vinaigrette
Tenderloin with Potatoes Dauphinoise and Lemon Asparagus
Berries with Homemade Whipped Cream
Seared Scallops and Shrimp with Corn and Bacon in Truffle Oil
Pear Walnut Spinach Salad with Balsamic Vinaigrette
Tenderloin with Potatoes Dauphinoise and Lemon Asparagus
Berries with Homemade Whipped Cream
Seafood: 4 scallops, 4 medium- large shrimp, Meat:, Bacon, 4 4 or 6 oz filets
Vegetables: 1 can corn or 3 fresh ears, Fresh spinach, 5 Yukon gold potatoes, Fresh asparagus, 1 Shallot, 1 Garlic clove
Fruit and Nuts: 1 can pears (or fresh if available), Strawberries, Blueberries, Walnuts
Herbs: Fresh chives, Fresh mint, Herbs de Provence
Dairy: Gorgonzola or Blue cheese, Heavy cream, Butter, Gruyere cheese
Seasonings: Truffle oil, Olive oil, Lemon oil, Salt and pepper, Balsamic vinegar, Red wine vinegar, Dijon mustard, Chicken broth, Sugar
Quick Grilled Toast
4 slices of herbed breadThinly slice four pieces of bread. Mix olive oil, salt and pepper together. Using a brush, lightly coat both sides of bread. Place in a skillet on medium-high heat. Cook until brown. Cut each slice in half and put on dinner table before guests are seated.
Olive Oil
S and P
Seared Scallops and Shrimp with Corn & Bacon in Truffle Oil
4 large sea scallopsSeason scallops and shrimp with salt and pepper. If using fresh corn, shuck and clean. Cut kernels off the cob and boil in a strainer pot seasoned with salt. Using canned corn, heat until cooked through. Cube five slices of bacon and cook on medium heat in small sauté pan until crisp. Add cooked bacon and ½ the drippings to drained corn. Stir in ½ tablespoon of truffle oil and taste, add remaining oil if needed. Cover to keep warm. In same skillet as bacon and remaining drippings cook seasoned scallops for exactly 1½ minutes on each side at high heat. Transfer scallops to small plate and tent with another plate. Add shrimp to sauté pan, stir while cooking for about 3 minutes.
4 medium-large shrimp, peeled and de-veined
1 can white corn or 3 ears fresh
5 slices of thick bacon
1 tablespoon white truffle oil
Salt and pepper
Fresh chives
Distribute corn and bacon mixture evenly (about 2½ tablespoons each) on the right side of the plate then place scallop with shrimp atop on the left. Sprinkle chopped chives over plate. Use 2 long chive slivers and place on top of shrimp. (A good substitute is fresh parsley)
Serve with champagne or a dry white wine.
Pear Walnut Spinach Salad with Balsamic Vinaigrette
½ bag of spinachBalsamic Vinaigrette
1 pear from can
4 tablespoons Gorgonzola crumbles
4 tablespoons toasted walnuts
2 tablespoons balsamic vinegarSALAD: In salad bowl toss spinach with enough vinaigrette to coat leaves. Divide spinach to four salad plates. Top each plate with 1 tablespoon walnuts, 1 tablespoon cheese crumbles and 6 very thinly sliced slivers of pear.
1 tablespoon red wine vinegar
½ teaspoon lemon juice
½ teaspoon Dijon mustard
¼ cup + 2 tablespoons olive oil
Salt and pepper
VINAIGRETTE: Whisk together vinegars, lemon juice and Dijon. Add salt and pepper to season. Slowly pour oil in vinegar mixture for a creamy texture.
Serve with white wine.
Filets with Scalloped Potatoes and Lemon Asparagus
4 4-6 oz. FiletsScalloped Potatoes
2 pounds Yukon gold potatoes, peeled, thinly sliced
¾ cup heavy cream
¾ cup canned chicken broth
½ cup dry, white wine
⅓ cup minced shallots
1 clove minced garlic
1 tablespoon herbs de Provence
5 oz fresh goat cheese, crumbled
Lemon Asparagus
15 thin asparagus
1½ tablespoons lemon oil
Salt and pepper
FILET: Season filets with salt and pepper and keep at room temperature for at least one hour.
SCALLOPED POTATOES: Simmer over medium heat: cream, chicken broth, wine, shallots, garlic and herbs de Provence. Add 2½ ounces of goat cheese until melted. Peel potatoes and cut in fourths lengthwise. Use the side of a cheese grater to thinly slice the potatoes. Add potatoes to liquid mixture and simmer for 5 minutes stirring occasionally. Transfer to a small greased casserole and cover for 15 minutes in a 400-degree oven. Uncover and cook for another 40 minutes. Add remaining goat cheese on top and back for an additional five minutes. Take out of oven and let sit, covered.
Heat a heavy grill pan on high heat. Drizzle with olive oil. Cook filets 3 minutes on each side for medium rare doneness. Transfer to a plate and tent to rest while asparagus cook.
LEMON ASPARAGUS: Place asparagus in low skillet and pour enough water to just cover. Add salt for seasoning and simmer for 3 minutes. Turn off heat, drain and drizzle lemon oil.
Use a round cookie cutter or small juice glass to cut out potatoes. Place on right side of plate. Fan asparagus in middle and place filet to the left.
Serve with red wine.
Berries with Homemade Whipped Cream
1 small package fresh strawberriesWhipped Cream
1 small package fresh blueberries
4 tablespoons sugar
2 tablespoons balsamic vinegar
Fresh mint
¾ cup heavy creamWash berries. Cut strawberries in slices and put in an airtight container with blueberries. Add sugar and balsamic vinegar and gently stir to mix. Keep in refrigerator for at least 3 hours before serving.
3 tablespoons sugar
Serve with Champagne.
