ArcaMax Recipes 05/27/2005

Eggplant Rounds
Sauteed Scallops with Lemon Sauce
Fettuccini with Broccoli
Baked Alaska

We hope you enjoy this menu that serves 6 to 8.

Appetizer


Eggplant Rounds

1/3 cup minced onion
1/3 cup fresh parsley
1 Tbsp. oregano
2 cloves garlic, minced
2/3 cup mayonnaise
1/2 cup fresh grated Parmesan cheese
salt and fresh ground pepper to taste
2 small eggplants cut into 1/3 inch thick slices
1/3 cup slivered almonds

Combine all ingredients except eggplant slices and slivered
almonds in bowl or food processor. Mix well and adjust
seasonings to taste. Place eggplant slices on greased
cookie sheet and spread mayonnaise mixture evenly on each
slice. Top with slivered almonds. Bake in preheated 375
degree oven for 15 to 20 minutes until browned.

You can vary the presentation of this starter depending on
how long you cook the eggplants. If you take them out as
soon as the cheese beings to brown then you will have warm
and gooey rounds. If you let the eggplant slices stay in
the oven for a few more minutes then you will have a much
firmer result.

The Skinny: Use low fat mayo.

Main Course


Sauteed Scallops with Lemon Sauce

2 pounds scallops
2 Tbsp. olive oil
1 Tbsp. cornstarch
1/4 cup dry white wine
Juice of 2 lemons
1 Tbsp. lemon zest
1/2 tsp. dried dill
1/4 cup crisp cooked bacon, crumbled
1/4 cup fresh parsley, chopped

Saute scallops in olive oil for 5 - 10 minutes. Combine
cornstarch, wine and lemon juice and zest and stir until
cornstarch is nearly dissolved. Add this mixture along
with dill and bacon to scallops and stir until mixture
thickens. Serve immediately. Sea scallops are usually
larger and have more flavor than the smaller Bay scallops
but the choice is really up to you.

The Skinny: Use low fat bacon or turkey bacon.

Fettuccini with Broccoli

1 pound fettuccini
1 cup evaporated milk
2 Tbsp. butter
2 cloves garlic, minced
1 cup fresh broccoli
1/2 cup freshly grated Parmesan Cheese

Cook fettuccini until just al dente. Drain fettuccini and return
to pot. Add remaining ingredients, mix well and cook on low
heat until nice and warm then serve. Use the broccoli tops and
the peel the skin off of the stalks and cut them in thin slices
like waterchestnuts.

The Skinny: A traditional recipe for this dish would probably
use heavy cream rather than evaporated milk so we are
already ahead of the calorie/fat game

Dessert


Baked Alaska

1 quart ice cream in block form
1 one inch piece sponge cake
5 egg whites
1 tsp. vanilla
1/2 tsp. cream of tartar
1 cup sugar

Make sure cake is larger on all sides than ice cream block.
Place cake on piece of tinfoil. Place ice cream block on top
of cake. Cut cake so that it is approximately 1 inch wider
than ice cream on all sides. Cover cake/ice cream combination
and freeze for one hour or until firm. Beat egg whites, vanilla
and cream of tartar until mixture forms soft peaks. Add sugar
and beat into stiff peaks. Place cake and ice cream on baking
sheet. Spread egg white and sugar mixture all over cake and
ice cream and seal at edges all around. Bake in 450 degree oven
for about 3 - 4 minutes until golden brown. Slice and serve
right away.

The Skinny: Substitute frozen yogurt for the ice cream

Grocery List


1/3 cup minced onion
2/3 cup fresh parsley
1 Tbsp. oregano
4 cloves garlic, minced
2/3 cup mayonnaise
1/2 cup fresh grated Parmesan cheese
2 small eggplants cut into 1/3 inch thick slices
1/3 cup slivered almonds
2 pounds scallops
Juice of 2 lemons
1 Tbsp. lemon zest
1 Tbsp. cornstarch
1/4 cup dry white wine
1/2 tsp. dried dill
1/4 cup crisp cooked bacon, crumbled
2 Tbsp. olive oil
1 cup evaporated milk
2 Tbsp. butter
1 cup fresh broccoli
1/2 cup freshly grated Parmesan Cheese
1 pound fettuccini
1 quart ice cream in block form
1 one inch piece sponge cake
5 egg whites
1 tsp. vanilla
1/2 tsp. cream of tartar
1 cup sugar