Since I split this full share with Val, we met up with them at Target where they were wandering with the kids. It's actually a great place to let the kids burn off some energy and for Val and Jason to pick up some random things. We joined them for about an hour and then went out to the parking lot to divide up the produce. I recently joined this produce co-op and I was a little concerned after the first bin which contained dandelion greens, red swiss chard and Tuscan kale. That's a whole lot of greens. I was greatly relieved to see this week's bin much more balanced. We did have some rainbow chard, beets with the greens, green leaf and red leaf lettuce, a variety of hot peppers, from jalapenos to long hot green chile peppers, onions, butternut squash, acorn squash, broccoli, carrots, Japanese sweet potatoes, apples, pears and Persimmon. Both the Japanese sweet potato and Persimmon will be something new for us.
Once we got home, I cleaned all the produce and made lunch which was a vegetable soup using some of the onion, carrots, a couple of the long, hot, green chile peppers, and some Japanese sweet potatoes along with some pantry items such as garlic, diced tomatoes and chicken broth. I did add some of the beet greens to the soup in the last few minutes. To go with the soup I roasted the beets with garlic pieces drizzled with olive oil, sprinkled with a little orange juice and salt and pepper. I served the roasted beets as a salad with crumbled goat cheese and dressed with an orange vinaigrette. What an impromptu and delicious lunch.
After running more errands, we settled on a very simple, yet superb dinner to prepare. Scallops that were perfectly seared, served with a Madeira wine reduction over white rice. As simple as that sounds, it cannot convey how truly delicious this meal is. It's all in how well the scallops are seared and they were seared perfectly tonight. Our side dish was oven roasted broccoli which was in my co-op bin today.
Portuguese-Style Scallops (serves 2)
Adapted from Cooking Light
3/4 lb. sea scallops
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 tablespoon olive oil
1 1/2 ounces Madeira wine
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley, divided
2-3 cloves garlic, minced
1 cup hot cooked long-grain rice
Sprinkle scallops with salt and pepper. Heat the olive oil in a 10-inch cast-iron or heavy skillet over high heat until very hot (about 3 minutes). Add the scallops; cook 2 minutes on each side or until browned. Remove scallops from pan.
Stir in port and lemon juice, scraping pan to loosen browned bits. Add reserved scallops, 1 1/2 tablespoons parsley, and garlic; saute 30 seconds over high heat. Serve scallops over rice. Sprinkle with remaining parsley.
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