Ingredient: cold water, divided
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Seared Scallops
Servings Ingredients- 2 small yellow onions
- 4 tablespoons cold water, divided
- 2 tablespoons white or regular balsamic vinegar
- 3 cups (packed) baby arugula
- 1/2 pound large sea scallops, patted dry
- 1/2 ounce crumbled goat cheese
Servings Ingredients- 2 small yellow onions
- 4 tablespoons cold water, divided
- 2 tablespoons white or regular balsamic vinegar
- 3 cups (packed) baby arugula
- 1/2 pound large sea scallops, patted dry
- 1/2 ounce crumbled goat cheese
Instructions- Cut onions into quarters; then thinly slice or dice small.
- In a large, heavy skillet, heat 2 tablespoons oil over medium heat.
- Add onions and cook, stirring often, until golden and very soft, 15-25 minutes.
- Reduce heat to medium-low if they start cooking too quickly.
- Deglaze pan with balsamic vinegar.
- Season to taste with sea salt and freshly ground black pepper.
- Remove from heat and fold in arugula.
- Sprinkle scallops with salt and pepper.
- Heat a second heavy skillet over high heat and add remaining oil; when very hot, add scallops and sear 1-2 minutes per side.
- Mound arugula mixture onto plates.
- Top with scallops and goat cheese.
- Serve with roasted potatoes, quinoa, or brown rice.
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Pie Crust (Gluten-Free)
Servings Ingredients- 1 ¼ cups gluten free baking mix
- ¼ cup coconut flour or blend of choice
- 1 tablespoon sugar
- 1 teaspoon xanthan gum
- 1 teaspoon agar powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 6 tablespoons cold butter
- 3 tablespoons shortening or coconut oil
- 3-4 tablespoons cold water, divided
- 1 teaspoon Cider vinegar
Servings Ingredients- 1 ¼ cups gluten free baking mix
- ¼ cup coconut flour or blend of choice
- 1 tablespoon sugar
- 1 teaspoon xanthan gum
- 1 teaspoon agar powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 6 tablespoons cold butter
- 3 tablespoons shortening or coconut oil
- 3-4 tablespoons cold water, divided
- 1 teaspoon Cider vinegar
Instructions- Place the first 7 ingredients in the bowl of a food processor fitted with the steel blade.
- Pulse to combine.
- Add butter and shortening and pulse until mixture resembles coarse meal.
- Add half the water and all the vinegar and process.
- Add remaining water, little at a time until dough forms into a ball.
- Remove dough from the bowl and pat it into a disk between two sheets of wax paper or plastic wrap.
- Roll it into a 12 inch circle.
- Remove the top sheet of wrap and gently turn the crust over on to a lightly greased 9-inch pie pan.
- If it cracks or breaks in places, pat it back into place.
- Form and press the dough into a pie shell and crimp the edges so that they are slightly higher than the pan.
- To bolster the height of the crust and to prevent over-browning, make a collar around the pie rim with aluminum foil.
- Prick the bottom of the crust several times with a fork.
- Freeze the crust for 15 minutes while preheating the oven to 375.