Menu was grilled Scallops, Spinach stuffed Artichoke bottoms and good marinated Olives.
Grilled Scallops
Artichoke bottoms stuffed with Spinach, Leeks, Garlic and Feta.
Herbed Scallop Kebabs
Makes 4 servings
Ingredients
3 tablespoons lemon juice
1 ½ tablespoons chopped fresh thyme
2 teaspoons extra-virgin olive oil
2 teaspoons freshly grated lemon zest
1 teaspoon freshly ground pepper
¼ teaspoon salt, or to taste
1 ¼ pounds sea scallops, trimmed
1 lemon, cut into 8 wedges
1. Preheat grill to medium-high. Place a fine-mesh nonstick grill topper on grill to heat.
2. Whisk lemon juice, thyme, oil, lemon zest, pepper and salt in a small bowl.
3. Toss scallops with 2 tablespoons of the lemon mixture; reserve the remaining mixture for basting the kebabs. Thread the scallops and the lemon wedges onto four 10-inch-long skewers (see Tip), placing 6 to 7 scallops and 2 lemon wedges on each skewer.
4. Lightly oil the grill rack (see Tip). Cook the kebabs, turning from time to time and basting with the reserved lemon mixture, until the scallops are opaque in the center, 8 to 12 minutes. Serve immediately.
Spinach-Stuffed Artichoke Bottoms
2 Tbs. olive oil, divided
1 large leek, white and pale green part finely chopped (1 cup)
1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
2 cloves garlic, minced (2 tsp.)
1 cup reduced-fat crumbled feta cheese
2 14-oz. cans artichoke bottoms, rinsed and drained, or 8 steamed fresh artichoke bottoms
2 Roma tomatoes, thinly sliced
2 Tbs. dried oregano
1/3 to 1/2 cup breadcrumbs
Directions
1. Heat 1 Tbs. oil in skillet over medium heat. Add leek, and sauté 5 minutes, or until translucent and soft. Stir in spinach and garlic, and cook 3 minutes, or until most of liquid has evaporated. Remove from heat, and stir in feta until smooth. Season with salt and pepper. Cool 10 minutes, or until easy to handle.
2. Preheat oven to 350°F. Coat baking sheet with cooking spray, and place artichoke bottoms on baking sheet. Fill each artichoke bottom with spinach mixture (amount will depend on size of artichoke bottoms), and top with tomato slice. Sprinkle each tomato slice with salt, pepper, and oregano, then with breadcrumbs. Drizzle with remaining olive oil. Bake 25 to 30 minutes, or until breadcrumbs are browned and crispy.
Grilled Scallops
Artichoke bottoms stuffed with Spinach, Leeks, Garlic and Feta.
Herbed Scallop Kebabs
Makes 4 servings
Ingredients
3 tablespoons lemon juice
1 ½ tablespoons chopped fresh thyme
2 teaspoons extra-virgin olive oil
2 teaspoons freshly grated lemon zest
1 teaspoon freshly ground pepper
¼ teaspoon salt, or to taste
1 ¼ pounds sea scallops, trimmed
1 lemon, cut into 8 wedges
1. Preheat grill to medium-high. Place a fine-mesh nonstick grill topper on grill to heat.
2. Whisk lemon juice, thyme, oil, lemon zest, pepper and salt in a small bowl.
3. Toss scallops with 2 tablespoons of the lemon mixture; reserve the remaining mixture for basting the kebabs. Thread the scallops and the lemon wedges onto four 10-inch-long skewers (see Tip), placing 6 to 7 scallops and 2 lemon wedges on each skewer.
4. Lightly oil the grill rack (see Tip). Cook the kebabs, turning from time to time and basting with the reserved lemon mixture, until the scallops are opaque in the center, 8 to 12 minutes. Serve immediately.
Spinach-Stuffed Artichoke Bottoms
2 Tbs. olive oil, divided
1 large leek, white and pale green part finely chopped (1 cup)
1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
2 cloves garlic, minced (2 tsp.)
1 cup reduced-fat crumbled feta cheese
2 14-oz. cans artichoke bottoms, rinsed and drained, or 8 steamed fresh artichoke bottoms
2 Roma tomatoes, thinly sliced
2 Tbs. dried oregano
1/3 to 1/2 cup breadcrumbs
Directions
1. Heat 1 Tbs. oil in skillet over medium heat. Add leek, and sauté 5 minutes, or until translucent and soft. Stir in spinach and garlic, and cook 3 minutes, or until most of liquid has evaporated. Remove from heat, and stir in feta until smooth. Season with salt and pepper. Cool 10 minutes, or until easy to handle.
2. Preheat oven to 350°F. Coat baking sheet with cooking spray, and place artichoke bottoms on baking sheet. Fill each artichoke bottom with spinach mixture (amount will depend on size of artichoke bottoms), and top with tomato slice. Sprinkle each tomato slice with salt, pepper, and oregano, then with breadcrumbs. Drizzle with remaining olive oil. Bake 25 to 30 minutes, or until breadcrumbs are browned and crispy.
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