Saturday, July 5, 2008

It is so good to have Madame home..

Madame came home yesterday, so today we were abole to have a nice dinner. Our friend Bette came and we had a terrific time. I had bought some plump scallops earlier in the day, so it was a matter of preparing them so that they tasted really good. When you have great ingredients, often less is more. These were great! I made a wilted spinach salad dressed with an hot onion/grapefruit dressing and garnished with toasted almond slivers.

5 small red potatoes in 1/4" dice
3 grapefruit peeled and segmented, including all it's juice
12 Oz baby spinach
1 Medium onion sliced pole to pole
1/4 cup slivered almonds
6T High quality extra virgin olive oil
12 sea scallops (about 2 oz each)
salt/pepper to taste


In a medium pan put 1T olive oil and the sliced onions. Cook over medium low heat until the onions are translucent.

In a small pan over low heat, toast the almonds until brown and nutty.

Cook the potatoes in simmering sated water until just cooked through. Drain and add 3T olive oil and 4T grapefruit juice while they are still warm.

Add all but 8 segments of the grapefruit and all its juice to the onion pan and leave to simmer. In a separate pan, heat the remainder of the oil until almost smoking and then put the scallops in carefully. Leaving the heat on medium sheck the first sid of the scallops for browning. When a good crust has developed (about 2-2 1/2 minutes) flip the scallops over, and brown on the other side. Do mot overcook.

Wash the spinach and make sure it doesn't have any stalks. Combine the spinach with the almonds, the potatoes and the hot dressing. Toss while the spinach wilts, top with the scallops, garnish withthe raw grapefruit segments and serve immediately

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