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FareShare Gazette -- March 2006 Recipes

A home-style FareShare Gazette -- March 2006 Recipes made with Fresh Cream, Unsalted Butter, Flour, and Milk. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 3 oz
• 1 tbsp
• 1 tbsp
• 1/2 tbsp
• 1/4 cup

Method (preview)

1. 1

   Place flour in a plate. Rub salt and pepper into scallop; then dredge scallop into flour. Shake the excess. Set aside.

2. 2

   Rub mushrooms with a dry cloth; cut the stem ends; slice them; place them in a dish; add lemon juice and mix.

3. 3

   Melt 1/2 tablespoon butter in a heavy pan. Cook scallop over medium heat until golden on both sides. Set aside; keep warm.

4. 4

   Add remaining butter to the pan.

5. 5

   Drain mushrooms; add them to the pan with shallots and cook over high heat until liquid evaporates.

6. 6

   When mushrooms and shallots are slightly golden, add the cream and let it boil for 3 minutes, until liquid is reduced by one third.

7. 7

   Then, add scallop to the pan and reheat for 1 minute, flipping it over once.

8. 8

   Place scallop on a hot plate. Pour the sauce over the scallop and serve immediately.

9. 9

   Mix mashed potato, egg, flour and milk thoroughly. Shape into flat caked, about 1/2 inch thick.

10. 10

    Heat oil in skillet; add potato cakes to skillet. Cook until golden brown and thoroughly heated.