Recipes Included On This Page Warm Scallop Salad Watermelon Sorbet Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Warm Scallop Salad Recipe By :Bon Appetit Serving Size : 8 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dressing: 3 tablespoons white wine vinegar 2 teaspoons dry mustard 1 1/2 teaspoons sugar 1/4 cup corn oil 3 tablespoons walnut oil Scallops: 4 bacon strips 1/8 teaspoon cumin 3/4 pound bay scallops 1 tablespoon fresh lemon juice ---- 8 cups assorted baby greens 8 Crisp Cheese Baskets 1/4 cup pine nuts, toasted 8 lemon wedges ---- Crisp Cheese Baskets 8 teaspoons unsalted butter 4 cups coarsely grated Parmesan cheese Whisk vinegar, mustard and sugar in bowl. Gradually whisk in both oils. Season with salt and pepper. Cook bacon in heavy large nonstick skillet over medium heat until crisp. Using a slotted spoon, transfer bacon to paper towels; drain. Reserve drippings in skillet. Add cumin to skillet and cook over medium heat until aromatic, about 30 seconds. Add scallops in batches and cook until opaque in center, about 30 seconds. Return all scallops to skillet and season with salt and pepper. Drizzle with lemon juice. Remove from heat. Place greens in a large bowl. Toss with enough dressing to coat. Arrange 1 cheese basket on each plate. Fill with salad, top with warm scallops. Sprinkle with pine nuts and bacon. Garnish with lemon wedge. Cheese Baskets: Invert one 1 1/4 cup custard cup on work surface. Cover with paper towel. Melt 1 teaspoon butter in large nonstick skillet over medium low heat. Sprinkle generous 1/2 cup cheese into center of skillet, forming a 6 inch round. Cook until cheese melts and bottom is golden, pressing on cheese to help flatten, about 4 minutes. Turn cheese over and cook until second side is golden. Place cheese round atop paper towel covered cup. Top with 2 folded paper towels and immediately press down to form cup shape, about 30 seconds. Remove paper towels. Turn cheese basket right side up, cool. Repeat with remaining cheese and butter, wiping out skillet between each cheese round. - - - - - - - - - - - - - - - - - - - Per serving: 202 Calories (kcal); 18g Total Fat; (77% calories from fat); 8g Protein; 3g Carbohydrate; 27mg Cholesterol; 120mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Watermelon Sorbet Recipe By :Source: ArcaMax recipes Serving Size : 0 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups watermelon flesh, seeded and diced 2/3 cup sugar 1 Tbsp. lime juice 2 Tbsp. lemon juice 1/2 cup water Combine water, sugar and juices in a saucepan and cook over medium heat until sugar is dissolved. Place watermelon in food processor and process until smooth. Strain watermelon so you end up with about 4 cups of the juice. Add to sugar mixture and mix well. Pour into ice trays and freeze. When mixture is frozen return to the food processor just enough to make it smooth; you may need to add a tablespoon of water to help this process. Place in a bowl and refreeze for several hours before serving. There is some work involved in this process of making sorbet but the finished result has that wonderful watermelon flavor and is light and just perfect for a warm summer evening. Contributed to FareShare by Paula Thompson Paula **Watermelon Sorbet** pt@adaptsol.com 18 July, 2000 Tuesday - - - - - - - - - - - - - - - - - - -

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