Heat the butter in a small skillet and add the mushrooms. Cook for 2 to 4 minutes, or until the butter browns lightly (this is called noisette butter). Add the vinegar. Spoon the sauce over the scallops, sprinkle the parsley on top and serve.
From "More Fast Food My Way," by Jacques Pepin
Per serving: : 455 calories, 38 grams protein, 28 grams fat, 12 grams saturated fat, 15 grams carbohydrate, 1 gram fiber, 133 milligrams cholesterol, 925 milligrams sodium
gazpacho
This gazpacho recipe was featured in August in our Recipe Finder column, and was a favorite of tester Julie Rothman. It's best made a day ahead - a bonus for summer entertaining.
(makes 2 1/2 to 3 quarts)
4 large tomatoes, diced
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1 cucumber, peeled, seeded and diced
2 green onions, finely diced
1 small zucchini, diced
2 teaspoons garlic, minced
1 to 2 jalapeno peppers, seeded and finely diced
1 avocado, diced
1/2 cup each: fresh parsley, dill, basil, oregano and cilantro, chopped to a fine pulp
5 tablespoons olive oil
5 tablespoons red-wine vinegar
2 teaspoons lemon juice
1 teaspoon Tabasco sauce (plus extra to serve on the side)
2 quarts tomato juice
salt and pepper to taste
Combine all the chopped ingredients, olive oil, vinegar, lemon juice and Tabasco sauce together in a large bowl. Stir in the tomato juice and season with salt and pepper to taste. Cover and chill (best made 1 day ahead). Serve very cold with extra Tabasco sauce on the side.
Courtesy of Debby Miran, of Lutherville
Per 1-cup serving: : 155 calories, 3 grams protein, 10 grams fat, 1 gram saturated fat, 16 grams carbohydrate, 4 grams fiber, 0 milligrams cholesterol, 537 milligrams sodium
orange-glazed pork
This family-friendly recipe appeared on our Charm City Moms blog. It's quick enough for a weeknight dinner and uses everyday ingredients, yet it's easy to dress up for guests. Serve it with rice or quinoa.
(serves 4)
2 teaspoons toasted sesame oil
one 1 1/4 -pound pork tenderloin, trimmed of silverskin and cut crosswise into 1/2 -inch-thick rounds
salt and freshly ground pepper to taste
1 1/4 cups orange marmalade or apricot preserves
1/4 cup reduced-sodium soy sauce
1 tablespoon fresh ginger, minced
