Scallops, Cauliflower Surprise, Broccoli & Apple Crisp


Scallops, broccoli, mashed cauliflower, cornbread

Our supper tonight was amazing!

Don went to the VMI football game this afternoon, and the team won, which is rather unusual.  While he was gone, I updated the blog and planned supper. Supper was easy, yet delicious. We had scallops, steamed broccoli, Southbeach “cauliflower surprise “and cornbread, along with a nice glass of Malbec wine. And for dessert, apple crisp.

Scallops
Serves 3

12 medium scallops
1/8 cup extra-virgin olive oil
2 Tablespoons olive oil
6 cloves garlic, minced
1 Tablespoon finely chopped fresh thyme
1 teaspoon salt
1/2 teaspoon black pepper
2 cups field greens (optional)

In a medium bowl or casserole dish marinate the scallops in the olive oil, garlic, thyme, salt and pepper. Let stand 20 minutes.

scallops

Scallops marinating

Heat enough oil to lightly coat the bottom of a medium saute pan over medium-high heat. Add the scallops. Cook quickly in each side until golden brown, about 1 to 2 minutes per side.

Remove from the heat and place 4 scallops around a mound of greens (or in our case, around the broccoli).

South Beach Cauliflower Surprise
Serves 4

4 cups cauliflower florets (steamed)
2 Tablespoons Smart Balance (or butter)
2 Tablespoons Fat Free Half and Half
A little salt
1/4 teaspoon black pepper

When cauliflower is soft, drain well. Puree in food processor with other ingredients until it has the texture of mashed potatoes.

Mashed Cauliflower

South Beach Cauliflower Surprise

Cornbread
Serves 4-8

1-1/2 cup yellow cornmeal
1/2 cup flour
1 teaspoon salt
1 teaspoon sugar
1 Tablespoon baking powder
3 eggs
1 cup milk
1/4 cup cream
1/3 cup melted butter

Preheat oven to 450 degrees. Pour canola oil in the bottom of an 8-inch cast iron skillet and put the skillet in the oven for 15 minutes to season it.

Cornbread

Season your cast-iron pan before you pour in the cornbread batter. The cornbread will taste better and it will easily come out of the pan.

In a large mixing bowl, mix all of the dry ingredients. Melt the butter. Pour the milk and cream into the butter to cool it. Add the eggs and mix well. Pour the wet ingredients into the dry mixture and mix well. Pour the batter into the hot cast iron skillet and bake at 450 degrees for 18-20 minutes until the bread pulls away from the sides and the top is turning golden brown.

Apple Crisp
Serves 8

4 cooking apples (Granny Smith)
1/4 cup granulated sugar
1/4 teaspoon  cinnamon

Topping
1/3 cup unbleached flour
3/4 cup old fashioned oatmeal
1/3 cup firmly packed brown sugar
1/8 teaspoon salt
1/4 teaspoon cinnamon
4 Tablespoons butter
1 cup finely chopped walnuts

Preheat oven to 375 degrees. Slice apples thinly. Mix apples with sugar and cinnamon. Press apples into a 9×12 baking dish.

Mix flour, brown sugar, salt and cinnamon. Cut butter into the dry mixture wth a pastry cutter until consistency is fine. Stir in oatmeal and walnuts. Sprinkle over apple mixture. Bake at 375 degrees for 35 minutes, or until the topping is brown and the apples are tender.

Apple Crisp

This is a terrific fall dessert.

Don made the scallops, and I made all the rest. He made me laugh because he went outside to get fresh thyme from our herb pots, but he didn’t know what it looks like, and at first, he brought in oregano.

We enjoyed the dinner!

~Lois

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About Lois

My husband, Don Crawford, and I love to cook. For me, it's more about eating delicious food than the actual cooking. I like to cook mostly because I like to eat, and I like the proud sense of accomplishment when the food I make is appreciated by others. For Don, it's all about presentation. So we make a good team. I'm too impatient to create beautiful presentations (usually), but he sweeps in and takes over so it all turns out great. All our recipes are tried and true!
This entry was posted in Accompaniments, Breads, Desserts, Entrees or Main Course, fish, My life, Side Dishes, Supper, Uncategorized, Vegetables and tagged , , . Bookmark the permalink.