Ingredient: cold water, divided

  • Seared Scallops

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    Seared Scallops
    by Trina Kaufman, Delicious Living
    1. Cut onions into quarters; then thinly slice or dice small.
    2. In a large, heavy skillet, heat 2 tablespoons oil over medium heat.
    3. Add onions and cook, stirring often, until golden and very soft, 15-25 minutes.
    4. Reduce heat to medium-low if they start cooking too quickly.
    5. Deglaze pan with balsamic vinegar.
    6. Season to taste with sea salt and freshly ground black pepper.
    7. Remove from heat and fold in arugula.
    8. Sprinkle scallops with salt and pepper.
    9. Heat a second heavy skillet over high heat and add remaining oil; when very hot, add scallops and sear 1-2 minutes per side.
    10. Mound arugula mixture onto plates.
    11. Top with scallops and goat cheese.
    12. Serve with roasted potatoes, quinoa, or brown rice.
  • Pie Crust (Gluten-Free)

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    Pie Crust (Gluten-Free)
    From Living Without
    1. Place the first 7 ingredients in the bowl of a food processor fitted with the steel blade.
    2. Pulse to combine.
    3. Add butter and shortening and pulse until mixture resembles coarse meal.
    4. Add half the water and all the vinegar and process.
    5. Add remaining water, little at a time until dough forms into a ball.
    6. Remove dough from the bowl and pat it into a disk between two sheets of wax paper or plastic wrap.
    7. Roll it into a 12 inch circle.
    8. Remove the top sheet of wrap and gently turn the crust over on to a lightly greased 9-inch pie pan.
    9. If it cracks or breaks in places, pat it back into place.
    10. Form and press the dough into a pie shell and crimp the edges so that they are slightly higher than the pan.
    11. To bolster the height of the crust and to prevent over-browning, make a collar around the pie rim with aluminum foil.
    12. Prick the bottom of the crust several times with a fork.
    13. Freeze the crust for 15 minutes while preheating the oven to 375.