Tag: recipe

Sea Scallops Arugula and Beet Salad

Sweet yellow beets, arugula, goat cheese and sauteed scallops tossed with a honey vinaigrette – this salad is delicious!

A day trip out East inspired this wonderful salad. We spent the day out in Riverhead, Long Island and stopped to eat at a quaint little restaurant overlooking the river called Farm Country Kitchen^[1]. I ordered the scallop and beet salad that was sooo good, I knew I had to recreate it. Sea scallops are really easy to make and take only minutes to prepare. You can use precooked beets to make this quicker, but I just boiled them ahead until they softened. If you prefer roasting the beets, that of coarse would work out fine as well. Once the beets are cooked and cooled, the rest of the salad comes together in less than 15 minutes. You can easily halve the recipe if you are cooking for two!

Sea Scallops, Arugula, and Beet Salad
gordon-ramsay-recipe.com
Servings: 4 • Size: 1 salad • Old Points: 6 pts • Points+: 7 pts
Calories: 271 • Fat: 10 g • Carb: 22 g • Fiber: 3 g • Protein: 25 g • Sugar: 14 g
Sodium: 494 mg (without salt) • Cholesterol: 51 mg

Ingredients:

For the dressing:

1 tbsp red wine vinegar
1 tbsp cider vinegar
2 tbsp olive oil
1 tsp minced shallots
1 1/2 tbsp raw honey

For the salad:

2 cups diced cooked and peeled yellow beets* (recipe follows)
1/4 cup crumbled goat cheese
12 large sea scallops (18 oz)
olive oil cooking spray
kosher salt and pepper to taste
5 oz baby arugula
8 grape tomatoes, halved

Directions:

Cover the beets with water in a medium pot and bring to a boil. Cover and cook over medium-low heat until tender when pierced with a fork, about 50 to 60 minutes. Peel and dice into small cubes; set aside to cool.

Season scallops with salt and pepper. Heat a large nonstick pan on a medium-high heat. When the pan is hot, spray with oil and place scallops in the pan. Sear without touching them until the bottom forms a nice caramel colored crust, about 2 to 3 minutes. Turn and cook until their centers are still slightly translucent (you can check this by viewing them from the side), about 1 to 2 more minutes, careful not to overcook. Remove from the pan.

Make vinaigrette by whisking the dressing ingredients in a small bowl. Toss with the arugula. Evenly divide the arugula between four large plates. Top each with 1/2 cup beet, 1 oz goat cheese, tomato and 3 scallops each. Serve immediately.

References

^{^} Farm Country Kitchen (farmcountrykitchen.net)

Incoming search terms:

Roasted Leg of Lamb with Pomegranate, Garlic & Herbs – Happy Easter Indeed

I’ve done more than a few lamb dishes dedicated to Easter, but inexplicably have never posted one for a whole leg of lamb. It’s such a classic Easter menu option, and when prepared using this method, makes for a very user-friendly hunk of meat.

The key here is removing the bone, and replacing it an extremely flavorful wet rub. You have two options here; the easy way, or the fun way. You can go to a butcher and buy a ready-to-roast, boned and butterflied leg of lamb. They’re not cheap, but they’ll happily butterfly, trim, and tie it to your specifications. Or, you could watch the next video I’ll post on Friday, and see how easy it is to remove yourself.

Either way, once the bone is out, you’re free to season in any one of a thousand different ways. I highly recommend this particular combination, as the pomegranate molasses does magical things. If you can’t find it near you, go online and get some, or follow this link and make your own using pomegranate juice. You’ll be so glad you did.

If you plan on doing a leg of lamb for Easter, I hope you give this fabulous recipe a try, and also check out the next video, so you can butcher the leg yourself. You’ll save a few bucks, and that means more chocolate bunnies. Stay tuned, and as always, enjoy!

Ingredients for 1 leg of lamb (about 8 portions)

1 leg of lamb (without the shank), boned, and butterflied

For the wet rub:

1/4 cup pomegranate molasses

4 cloves coarsely minced garlic

1 tbsp fresh chopped rosemary

1 tsp Aleppo pepper, or other red pepper flakes to taste

2 tsp freshly ground black pepper

1 tbsp kosher salt

1 tsp cumin

1 tsp dried mint

*Marinate lamb overnight, and roast at 350F. for about 1 3/4 hours, or until the internal temperature of 135-140F. is reached, for medium-rare to medium.

Incoming search terms:

Asparagus Egg and Bacon Salad with Dijon Vinaigrette

I love the combination of this simple salad of asparagus, hard boiled egg and bacon tossed with a Dijon vinaigrette – it has Spring written all over it!

I’ve been dying for this salad all week. Asparagus and eggs are a match made in heaven, but not just for breakfast, it’s great for lunch too! I always keep hard boiled eggs on hand in my fridge to use throughout the week, therefore this salad came together in less than 10 minutes. It’s perfect to pack for lunch, and you can easily double or multiply the recipe to feed more. It’s also very inexpensive to make, low-carb, high in protein and fiber and perfect for gluten-free and Paleo diets.

Asparagus Egg and Bacon Salad
gordon-ramsay-recipe.com
Servings: 1 Serving Size: 1 salad • Old Points: 5 pts • Points+: 6 pts
Calories: 219 • Fat: 13 g • Protein: 16 g • Carb: 11 g • Fiber: 5 g • Sugar: 1 g
Sodium: 306 mg (without salt)

Ingredients:

1 large hard boiled egg, peeled and sliced
1 2/3 cups chopped asparagus
2 slices cooked and crumbled center cut bacon
1/2 tsp Dijon mustard
1 teaspoon extra virgin olive oil
1 teaspoon red wine vinegar
pinch salt and pepper, to taste

Directions:

Bring a pot of water to a boil, add the asparagus and cook 2 to 3 minutes, until tender yet firm. Drain and run under cold water to stop it from cooking further. Set aside.

In a small bowl mix the Dijon, oil, vinegar and a pinch of salt and pepper.

Arrange the asparagus on a plate, top with egg and bacon and drizzle with the vinaigrette. Enjoy!

Incoming search terms:

gordon ramsay hard boiled egg