Wednesday, October 24, 2012

Baked Sea Scallops with Bacon

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A friend invited us to a birthday dinner about 10 years ago and made this dish with large sea scallops and shared the recipe.  I've often seen smaller bay scallops at the fish counter or in frozen bags.

I've made this with smaller scallops, but recently our local fish market had large fresh sea scallops @ $10 a pound so we treated ourselves.  I only used a half pound when recently making this this and it easily fed four.


It makes an impressive dish for company or a special occasion.

Baked Sea Scallops with Bacon
1 to 1 1/2 pounds of scallops
2 Tabs. lemon juice
2 tsps. tarragon
1 to 2 eggs beaten with a few Tabs. of water
seasoned bread crumbs for coating, about a cup
3/4 to one cup or more of chopped lightly cooked bacon
Boiled water to steep scallops prior to baking

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Preheat oven to 425.  Place scallops in a bowl.  In a pan, boil enough water to cover scallops, add tarragon and lemon juice, then pour over scallops.

Photobucket Let steep for 5 minutes, then pour off water and put scallops into a colander to let drain and cool.  When cooled, depending on size, cut large scallops in four sections. (about 3/4 to 1-inch pieces

PhotobucketRoll pieces in bread crumbs, dip in egg mixture, then roll again in bread crumbs and place close together in an ovenproof dish serving dish.  Sprinkle top generously with chopped bacon that has been partially cooked.

Bake no more than 9 or 10 minutes, until heated through and bacon is crispy. If bacon is not crispy or browned enough, place dish in oven under broiler until bacon is finished cooking.

Remember scallops were "cooked" when steeped in boiling water. Overcooking scallops ruins them!   The idea to coat and heat through so the coating and bacon is quickly browned and crisp. Serves 8 to 10.

Estimated Cost: will vary depending on size of scallops and type, bay or sea scallops. Mine were premium sea scallops from local fish market here on the Pacific coast.  Grocery stores often carry smaller frozen one. Allow 2-3 oz. per person.  The breading and bacon add another few ounces per serving.

Wednesday, October 17, 2012

Kale Quiche, Crustless

Kale Quiche
This is similar to my Spinach Quiche but while kale cooks down or wilts like spinach, it has quite a different flavor and firmer texture with taste similar to the broccoli family.

If wanting a crust, leave out the Bisquick and bake in a pie crust shell.  I try to watch carbs, so make several kinds of crustless quiches.

Leftovers freeze well and this quiche makes a nice lunch or dinner entree.  Serve with a garden salad or cup of soup.

Kale and Bacon Quiche
A bunch of green Kale, 4 cups, roughly chopped
1/2 cup of chopped bacon
1/2 cup diced onion
2 minced cloves of garlic
1 Tab. olive oil
1 1/2 cups of Cheddar cheese
1/2 cup grated Parmesan cheese
4 eggs
1-1/4 cups of milk
1/2 cup Bisquick
1 tsp. of salt
1/2 tsp. of black pepper
9 inch baking dish

Preheat the oven to 450.

Kale Quiche
Fry bacon until crispy. Remove and drain on paper towels. Saute onions with garlic until slightly browned. Tear kale leaves from stems and rough chop. Add kale and fry for about 3 minutes or until wilted. Remove from heat and mix in cooked bacon.

Spread bacon, kale, garlic, and onion mixture over the base of the pie plate.

Beat eggs and mix in milk, cheeses, Bisquick, salt and pepper. Blend well and pour into pie pan or shell.  Bake for 15 minutes in preheated oven at 450 degrees.

Lower oven to 350 and bake for another 10-15 minutes or until the center of the quiche is almost firm.  Remove quiche from oven and let it stand for about 10 minutes before serving.
Serves 6 to 8.

Estimated cost $5.00 or less .83 cents a serving or less.

Tuesday, October 9, 2012

French Onion Crusted Salmon

salmon with french onions
Living on the Oregon coast, seafood and salmon is readily available in the market.  During the fishing season it's a hot topic among friends, family, neighbors, and in daily news.  There's always several news pictures of folks catching 30 to 40 pound salmon during the annual fall run!

I'm lucky that relatives fish and share some of their catch.  But when on sale, I also stock up as we enjoy making smoked salmon.  Years ago I obtained this recipe from a friend who hosted an annual outdoor salmon bake for around 120 people. 

Large fillets were prepared with this topping, placed in foil boats, then baked on an outdoor grill.  I adapted the recipe for personal use serving smaller quantities.  The topping is also good on other kinds of fish.


French Onion Crusted Salmon 
4,  4 to 5 oz. salmon fillets or one large fillet (1 to 1/2 pounds)
1 pkg. French Onion soup mix
1 stalk of finely diced celery
3 cloves of finely diced garlic
3/4  cup of melted butter
salt and pepper
Baking sheet or dish and foil

Preheat oven to 450.  In a small fry pan, saute celery and garlic in a tablespoon of butter until translucent.  Remove from heat then stir in remaining butter and onion soup mix until combined.

Light salt and pepper fillets. Line baking sheet/dish with enough foil to lay out and hold fillet/s skin side down. Fold up sides of foil so it holds melted butter and juices. Spoon mixture over the top of each fillet to cover with an even coating of the onion mixture.  Bake uncovered for about 10-15 minutes. Do not turn over fish while baking.

Butter and juices from fish will blend as it bakes, so about every 5 minutes open the oven and with a spoon, pick up juices and baste fillets until top is browned and mixture forms a moist crusty top. If not enough basting juices, add a little bit of water. Fillets can vary in thickness, so allow 5 to 6 minutes of cooking time for each 1/2 inch of thickness.  Bake until fish flakes easily when tested with a fork.  Serves 4.

Alternately, for just one or two small fillets I've also prepared in a pan on the stove top on medium high heat, basting the fish as it cooks.

Estimated cost: Salmon here can range from $4 - $8 a pound during the year. If purchasing, I never pay more than $5 a pound, then stock up. This recipe costs around $6.50 or about $1.62 per serving.