Pan Seared Scallops 

over  Sweet Potato Mash 

with  Luscious Reduction     

This is one of the best scallops dishes that has come from my kitchen, and if you've been following my blog, you know I love and prepare scallops often. But the reduction for this dish is the magical component. I hope you enjoy!!  

Serves 2.

6 sea scallops

Toasted sesame oil

Kosher salt and pepper, to taste

Garlic powder

2 medium sweet potatoes, peeled and sliced

Pinch dried rosemary

1 tablespoon dried Italian herb mix

1-2 tablespoons butter

1/3 cup Parmesan, grated

Dry Vermouth

1 tablespoon agave

Place sea scallops in a shallow bowl with a splash of sesame oil, salt and pepper, and pinch of garlic powder.  Coat well and refrigerate until ready to cook. Place sweet potatoes with rosemary and Italian herbs in a pot, with water to cover. Bring to boil, reduce to high simmer, and cook until tender, about 20 minutes. Drain well, add butter, Parmesan cheese, ½ teaspoon garlic powder, salt and pepper, if needed, then mash thoroughly. Cover and set aside. Heat a small skillet to medium high, add scallops (and liquids) to pan and sear on both sides until slightly crisp and browned, about 2 minutes on each side. Remove scallops to a dish, cover to keep warm. Add a tablespoon of sesame oil, a good splash of vermouth, and agave to pan. Deglaze and reduce to slightly thickened sauce. Place a circle of sweet potato mash on each serving plate, followed by three scallops, and half of the reduction. Serve immediately.

Nightshade free

Gluten free

Lactose free (omit butter)

Dill Relish or Chow-Chow

Many relishes, sweet or dill, contain bits of red pepper. Red or green bell peppers, even in small amounts, can trigger a painful reaction for many of us who are sensitive to nightshade foods. This is simple to make and keeps in the refrigerator for several months.

6 whole Kosher dill pickles, sliced

1 tablespoon mustard seed

¼ cup pickle brine

Place in food processor and pulse until pickles become a relish. For a chunky chow-chow, add the following ingredients in the food processor with the above ingredients. Use pulse option.

½ cup celery, sliced

¼ cup black olives

1/3 cup artichoke hearts, sliced

1 tablespoon Dijon mustard

1/3 cup onion, chopped

1 garlic cloves, chopped

Dash white and black peppers

1 tablespoon agave, optional

After processing all ingredients, refrigerator for several hours before serving. This condiment pairs nicely with grilled meats or cold cuts and cheese.

Nightshade free

Gluten free

Lactose free

For more information at my website: Google: "Caroline's Nightshades"

Here's the Worcestershire Sauce recipe I promised a couple friends on FB today. Wanted to share with all of you as well. 

PRUNE ENHANCED WORCESTERSHIRE SAUCE

Unfortunately, I have not found a commercial Worcestershire sauce without chili extract that has the same rich, full flavor of original types. However, I developed this sauce that I believe is as good as the original sauces, and it’s nightshade free. This version has the thickness and enhanced flavor that is missing in sauces that do not contain chili extract. It’s very simple to make, as well.

12 oz. commercial Worcestershire Sauce

   (without chili extract)

4 prunes, chopped

Place Worcestershire and prunes in a small sauce pan, bring to a boil. Cook 2-3 minutes. Remove from heat, and let stand covered for 2-3 hours. Process to a smooth, luscious texture. Keep refrigerated. If you choose, you can thin this recipe with additional commercial Worcestershire sauce (N/S free version). However, this sauce is a rich condiment for meats and other uses.

Nightshade free

Gluten free

Lactose free

Who says living without nightshades (tomatoes, peppers, white potato and eggplant) has to be dull........no way!

Shrimp and Mushroom Risotto

Risottos are a gift from the Italians and there’s many version for us to enjoy.  It’s a great vegetarian option, and for the carnivore, the sky is the limit. This recipe marries shrimp and mushroom with the delicate flavors of the carefully prepared risotto. Creating a risotto takes a little time, but it’s a well worth the effort and it’s exciting to see this dish take form.       Serves 6.

6 cups chicken broth

3-4 tablespoons olive oil

3 cups mushroom, sliced

2 shallots, minced

4 tablespoons butter

8 tiger shrimp, peeled and cut in bite size pieces

Sprinkle garlic powder

½ teaspoon turmeric

1 ½ cups Arborio rice

½ cup dry vermouth or white wine

1/3 cup Parmesan cheese, grated

1/4 cup chives, sliced

Kosher salt and pepper, to taste

Bring chicken broth to a boil, reduce heat and keep warm. Place 2 tablespoons olive oil in a medium skillet; add mushrooms, sauté about 5 minutes until glossy and softened. Remove mushrooms and liquid to a small bowl, set aside.  In the same skillet, add shallots and 2 tablespoons butter, sauté until transparent, set off heat. In a small skillet, place shrimp, 2 tablespoons butter, garlic powder, and turmeric; sauté until shrimp turns pink, set off heat. In the medium skillet containing shallots, add 2-3 tablespoons olive oil and rice.  Bring heat to medium high and stir rice constantly until it becomes a golden color. Scrap pan thoroughly during process.  Add vermouth or white wine, continue to stir. When liquid has evaporated, begin to add ½ cup warm chicken broth at a time, mixing well. Continue adding broth ½ cup at a time, stirring constantly, until the liquid is absorbed and the rice is al dente, about 15-20 minutes. (Rice should be done but not mushy.)  At this point, add the mushrooms, shrimp, Parmesan cheese, chives, and salt and pepper, to taste. If risotto needs moisture, add a drizzle of olive oil. Serve immediately with a mixed green and red cabbage salad.

Nightshade free

Gluten free