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lili@delightfulpalate.net

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Seared Scallops

seared scallops , pan sear for 1.5 minutes on each side., Crispy and seared perfectly brown, pair scallops with basic hummus and fennel salad

The rule of thumb for cooking scallops is no longer more than one and half minutes per side and flip for the same amount of time.

Seared Scallops

1.5 lbs. jumbo sea scallops (*make sure that you buy 'dry-packed' scallops, check with your fish monger to be sure!)

olive oil, for cooking and garnishing

Remove the tough side muscle on each scallop (if present) and discard. Ensure the scallops are completely dry prior to searing, or they won't brown properly. Pat them dry with paper towels. Season the scallops on both sides with salt and pepper. Heat a large non-stick sauté pan over medium-high heat. Add a tablespoon or so of olive oil to the pan. Once the oil is hot, add the scallops to the pan, setting them apart so they are not touching each other (depending on the size of your pan, you may need to do this in batches). Sear the scallops for 1.5 to 2 minutes on each side (adjust based on the size of your scallops) until they have roughly a 1/4-inch golden crust on each side and they are still lightly translucent in center. Set aside on a plate, and toss the fennel salad.

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Strawberry and Spinach Salad Delightful Palate’s Wild Mayhaw Berry Vinaigrette

Strawberry and Spinach Salad Delightful Palate’s Wild Mayhaw Berry Vinaigrette, Strawberry and Spinach Salad Delightful Palate’s Wild Mayhaw Berry Vinaigrette, Strawberry and Spinach Salad Delightful Palate’s Wild Mayhaw Berry Vinaigrette, Strawberry and Spinach Salad Delightful Palate’s Wild Mayhaw Berry Vinaigrette

 Strawberry and Spinach Salad Delightful Palate’s Wild Mayhaw Berry Vinaigrette 

2 cups sliced strawberries

2 green onions, chopped

1⁄4 cup dried Cranberries, chopped

1 avocado, cubed


1⁄4 cup sliced almonds
1 bunch of spinach Crumbled goat or feta cheese, optional

1⁄2 cup of Delightful Palate’s Wild Mayhaw Berry Vinaigrette

salt and pepper

In a large bowl place strawberries, green onions, dried cranberries,
almonds, spinach,
and feta. Season with salt and pepper

and drizzle with your choice of Delightful Palate’s Vinaigrettes

Optional: add grilled chicken and crumbled bacon

 

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Balsamic Green Bean Salad with Roasted Tomatoes

a spectacular dish, Slow Roasted Cherry Tomatoes, Your new lunch Balsamic Green Bean Salad with Roasted Tomatoes

Do you like green beans? We do and we watn to share with you our new recipe using slow roasted cherry tomatoes!

Balsamic Green Bean Salad with Roasted Tomatoes

 1 1/2 lbs. green beans, trimmed and cut to 3 inch long pieces

2 tablespoons chopped red onions

¼ cup Delightful Palate’s Balsamic Honey Vinaigrette

1 pint roasted cherry tomatoes, roasted

Salt and pepper to taste

Option:  Roasted and chopped walnuts or pine nuts

 

Bring a pot of salted water to a boil. Add the green beans and blanch for 3-4 minutes, depending The beans should be just barely cooked through and still crisp. Prepare a large bowl of ice water while the beans are cooking. Remove beans from hot water and place into ice bath to stop the cooking. Drain.

Place the green beans and red onion in a large bowl. Toss in the Balsamic Garlic  Honey Vinaigrette to coat. Top with roasted cherry tomatoes and season with salt and freshly ground black pepper. Top with chopped walnuts  or pine nuts and serve.

 

 

 

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Seared Scallops with Shaved Fennel Salad and Delightful Palate’s Balsamic Garlic Honey Salad Dressing

Seared Scallops with Shaved Fennel Salad and Delightful Palate’s Balsamic Garlic Honey Salad Dressing   , scallops seasoned with an Israeli seasoning named zhoug, seared until rown, placing the seared scallops over the bed of hummus, Citrus, fennel salad, Scallops plated with the Citrus, Fennel Salad, The finished dish, seared scallops over abed of hummus with a citrus and fennel salad dressed in Delightful Palate's Balsamic Garlic Honey Vinaigrette

Seared Scallops with Shaved Fennel Salad and Delightful Palate’s Balsamic Garlic Honey Salad Dressing

 1 large bulb of fennel (with fronds), core removed and very thinly sliced with a mandolin

2 cups mixed leaf lettuce

4 halo oranges, peeled and divided into segments

¼ cup of pitted green and black olives

1/4 cup of fresh mint leaves, torn

1/4 cup of fresh cilantro leaves

zest of half a lemon

2 tablespoons finely chopped chives, plus more for garnishing

2 tablespoons roughly chopped fennel fronds, plus more for garnishing

¼ cup Delightful Palate’s Balsamic Garlic Honey Salad Dressing

sea salt

Freshly ground black pepper

1.5 lbs. jumbo sea scallops (*make sure that you buy 'dry-packed' scallops, check with your fish monger to be sure!)

olive oil, for cooking and garnishing

Hummus

 In a bowl, set the fennel, and the remainder of the prepared salad ingredients aside as you sear the scallops.

 Remove the tough side muscle on each scallop (if present) and discard. Ensure the scallops are completely dry prior to searing, or they won't brown properly. Pat them dry with paper towels. Season the scallops on both sides with salt and pepper. Heat a large non-stick sauté pan over medium-high heat. Add a tablespoon or so of olive oil to the pan. Once the oil is hot, add the scallops to the pan, setting them apart so they are not touching each other (depending on the size of your pan, you may need to do this in batches). Sear the scallops for 1.5 to 2 minutes on each side (adjust based on the size of your scallops) until they have roughly a 1/4-inch golden crust on each side and they are still lightly translucent in center. Set aside on a plate, and toss the fennel salad.

 Combine the shaved fennel with the mixed lettuce, fresh mint, cilantro leaves, lemon zest, chives, and fennel fronds, orange segments and olives in a medium-mixing bowl. Add Delightful Palate’s, Balsamic Garlic Honey and toss gently. Season to taste with salt and pepper.

 Place about 2 to 3 tablespoons of hummus on each serving plate, and use the back of a large spoon to create a thin, even layer. Top with seared scallops (3-4 per person, depending on size), and add a large spoonful of tossed fennel salad. 

 

 

 

 

 

 

 

 

 

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