Let's Dish With Linda Lou

Taste The Love

Arugula Salad With Herb Crusted Goat Cheese Medallions

Aruguala Salad Herb Goat Cheese Medallions and Seared Scallops

Herb Crusted Goat Cheese Medallions

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A simple cool crisp arugula salad with sliced red onion, fresh lemon juice, and *e.v.o.o. is perfect by itself. Now, when you top the salad with my warm herb-crusted goat cheese medallions, that takes the salad to a whole new level. Really delicious and simple to make. Let me show how I make these little gems. This is my Arugula Salad With Herb Crusted Goat Cheese Medallions.

Steve brought home a pound of fresh sea scallops. He asked me if I would pan sear a few of them for his salad. You know how it is, he just couldn’t wait to eat them which gave me the idea to add three seared sea scallops to each one of the salads.

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Below are my new garlic chives!

Chives

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Flat Leaf Italian Parsley

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Yields: 4 servings
Prep Time: 15 minutes
Inactive Prep Time: 30 minutes
Cook Time: approx. 10 minutes.
Total Time: 25 minutes
Yields: 4 servings
Equipment: 2 rimmed baking sheet pans, parchment paper, large mixing bowl, 4 porcelain salad bowls, 2 (12-inch) non-stick sauté pans

Ingredients For Arugula Salad:
2 (4-ounce) packages of baby arugula or mixed greens, pre-washed
1/2 red onion, thinly sliced into half-moons
3 lemons, juiced, 2 tablespoons per salad
4 tablespoons of *E.V.O.O, 2 tablespoons per salad
Kosher salt to taste
Freshly ground black pepper to taste
1 large grapefruit, supremed (optional)

Note:  This next section is totally optional. Remove the connective tissue from each one of the scallops. Dry scallops really well before cooking.
12 large sea scallops
1 tablespoon of olive oil
2 tablespoons of butter, unsalted

Directions For Seared Scallops:
In a large non-stick sauté pan, over medium-high heat, melt butter with olive oil. As soon as the butter is melted, carefully add the scallops, flat side down, into the pan in one even layer. Cook until well browned, 1 1/2 to 2 minutes. Using tongs, flip the scallops, and continue to cook. Using a large spoon to baste the scallops with the butter/olive oil mixture (tilt the pan so the butter/oil mixture runs to one side). Continue to cook until the sides of the scallops are firm and centers are opaque, 30 to 90 seconds longer (remove the smaller scallops as they finish cooking).

Ingredients For The Fried Goat Cheese Medallions:
2 (11-ounce) logs of goat cheese, sliced into 12 medallions 1/2-inch thick
3 large eggs, beaten
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
2 tablespoons of fresh garlic chives, minced (substitute chives)
2 tablespoons of Italian flat-leaf parsley, finely chopped
1 1/2 cups of Panko bread crumbs
2 tablespoons of butter, unsalted
1 tablespoon of olive oil

Directions:
Start by dividing evenly, into four porcelain salad bowls, the arugula, and sliced red onions. Cover each bowl with plastic wrap and transfer to the refrigerator to stay cold until ready to serve.

The Breading:
Place the panko, chives, and Italian flat-leaf parsley into a large mixing bowl.  Mix the fresh and dried herbs evenly throughout the Panko bread crumbs.

For the egg mixture, add to a bowl, 3 eggs, Kosher salt, fresh ground black pepper, and garlic powder. Using a fork, beat the eggs and spices together. Remove the goat cheese logs from the frig and slice into 12 1/2-inch thick medallions.

Dip the medallions, a few at a time, flipping with a fork, into the seasoned egg mixture, toss to coat. Next, carefully using a fork to transfer them, two or three at a time, into the herbed Panko, using a fork to flip the medallions.

Place the breaded goat cheese onto a rimmed baking sheet pan lined with parchment paper. Once all of the medallions are breaded, place the baking sheet into the frig to chill and set for 30 minutes.

In a large sauté pan over medium heat melt butter and olive oil swishing around to coat the pan. Once melted, arrange the breaded goat cheese medallions in the pan, do not overcrowd. Spread them out giving each enough room to flip. You may need to do this in two batches. Cook the goat cheese medallions quickly on both sides until lightly browned on the outside not allowing the cheese to melt on the inside.

Note, cook just until lightly brown on both sides.

Note:  If cooking in two batches, add another tablespoon of butter and oil. Bring the melted oil and butter back up to temperature before adding in the second batch of breaded medallions.

To Serve:  Squeeze fresh lemon juice over each of the prepared salads. Sprinkle each salad with Kosher salt and fresh ground pepper to taste. Drizzle with the *E.V.O.O. and toss. Top each with three goat cheese medallions. There you have it my Arugula Salad With Herb Crusted Goat Cheese Medallions.

Serve immediately.

*E.V.O.O. is extra virgin olive oil.

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Honeydew Melon And Cucumber Soup

Soup’s Chillin’             Let's Dish

Honey Dew Melon And Cucumber Soup

Honey Dew Melon And Cucumber Soup (2)

I love all the little toppings that go on top of a delicious soup as a garnish.  I also like to use certain garnishes to let you know what’s in a particular soup. Today I’m making a cold  Honeydew Melon And Cucumber Soup. I’m displaying a variety of garnishes just to give you a few ideas and would be really delicious to pair with this soup. You could use all or any combination of these toppings you like.

I think cold soups are underrated and not used nearly enough. They are really refreshing, and super healthy too!  You can use this as an appetizer, served in shot glasses, or as a first course.

I’m using fresh mint from my garden for this recipe.

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Fresh Mint Leaves

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First, I want to set aside the ingredients that will give my soup lots of texture and can also be used as toppings or garnish. I’m going to need thinly sliced cucumbers, using a food Mandolin is the perfect tool for the job. I have some other goodies up my sleeve too!

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Roasted Pancetta

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Honey Dew Melon And Cucumber Soup

Honey Dew Melon And Cucumber Soup (4)

 

 

 

 

Prep Time: 30 minutes
Inactive Prep Time: 2 hours
Cook Time: 8 to 10 minutes
Total Time: 2 hours 30 minutes
Yields: 4 servings
Equipment: 10-cup food processor or a blender, food Mandolin, melon baller, chef’s knife

Ingredients:
1 to 2 melons (8 cups), not overripe, large dice, honeydew melon, plus 1 heaping cup of melon balls for garnish
1 English (hothouse) cucumber, 3/4 peeled and seeded and diced small, reserve 1/2 cup for garnish, plus 12 very thin slices, skin-on (using food Mandolin) reserved for garnish
1/4 cup of fresh mint leaves plus 4 small sprigs for garnish
12 slices of crispy Pancetta, optional
4 tablespoons of Greek yogurt (keep refrigerated until ready to serve)
1/2 cup of pistachios, optional
2 tablespoons of Agave nectar
1/4 cup of water
1 lime, juiced
1 teaspoon of cayenne pepper
1 teaspoon Kosher salt

Directions:
First, is to get all the ingredients you’ll be using for the garnish and toppings prepared. The pistachios, diced and sliced cucumber, melon balls, and Pancetta.

Directions For The Pancetta:
Preheat oven to 450-degrees F.
Place the pancetta slices, evenly spread out, onto a rimmed baking sheet pan lined with parchment paper. Bake for 8 to 10 minutes and let cool. Transfer a plate lined with a paper towel,. Set aside.

In a food processor, add mint, lime juice, diced melon, diced cucumber, Agave nectar, water, cayenne pepper, Kosher salt. Pulse all the ingredients together, until smooth. Refrigerate for 2 hours.

To serve, equally, divide the soup between 4 bowls. To each of the bowls, add 1 tablespoon of Greek yogurt, a few small diced cucumber, and 3 melon balls. Finally, garnish with cucumber slices and a sprig of mint. Crispy pancetta and pistachios are optional. The sweet and salty flavor combination, delicious!!! This is my Honeydew Melon And Cucumber Soup.

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Copper Chef

Let's DishThis pot is so

cool!

Copper Chef

I saw the advertisement for this pan and I fell in love. What really attracted me to it was the fact you needed to add no oil before cooking, WOW!  The other perks were the glass tempered lid, deep fryer attachment, and the steamer plate. Seriously, you can cook pretty much anything in this pan with its high sides and transfer to the oven due to the metal handle. Nothing sticks due to the pot’s construction.

I’m going to be testing out of a few of my recipes in the pan using no oil to see how it works. Watch for that to show up where I print the ingredients for my recipes. I will post the amount of oil you’ll need if using traditional sauté pans or saucepots.

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