Wednesday, January 27, 2010

Ratatouille With Seared Scallops and Dill Yogurt Sauce

Tonight we made a ratatouille for the first time. We roasted tomatoes with garlic in the oven for 15 minutes and then finished cooking them on the stove top and added mushrooms, diced yellow peppers, kalamata olives, rosemary, oregano, fresh basil and a splash of Vendanges Tardives which is a cross between white wine and ice wine (very sweet). We also measured large scallops in a very hot skillet and served them with a dill yogurt sauce made with plain yogurt, dried dill, curry powder and lime juice.

We used food moulds to put the sauce and zucchini together. We lined the moulds with the zucchini slices that had been pan roasted and then filled the centre with sauce. You just need to make sure the inside of the mould is oiled so that nothing will stick to it, then you gently lift it and it all stays in place. We garnished it with fresh parmesan cheese.

This took about 40 minutes to make, including the sauce. This was a very healthy and easy meal to make. We will definitely make it again.

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