Costco Connection - March 2012

1. Cut 2 tablespoons of the butter into pea-size pieces, put it on a small plate and stick it in the freezer. Heat a large skillet over medium-high heat for 3 or 4 minutes. Add the remaining 1 tablespoon butter and the olive oil, and wait for the butter to melt.

You’ll amaze yourself and your friends with this easy restaurant-style dish.

3 tablespoons butter

1 tablespoon olive oil

1½ pounds sea scallops Salt and freshly ground black pepper

1 tablespoon minced garlic
Juice of 1 lemon
½ cup dry white wine or water,
or more as needed

2 tablespoons chopped fresh chives

2. Pat the scallops dry with paper towels, add them to the pan and sprinkle with salt and pepper; work in batches if necessary to avoid crowding the skillet. Cook, turning once, until they are well browned on both sides but not quite cooked through, 2 minutes per side (less if the scallops are under 1 inch across; more if they’re over). Transfer the scallops to a plate.

3. Stir in the garlic, lemon juice and wine, and scrape all the brown bits off the bottom of the skillet with a spatula. Lower the heat to medium and cook until the liquid in the skillet thickens, a minute or two, then whisk in the butter you chilled in the freezer, one bit at a time, to make a creamy sauce, adding another tablespoon or two of liquid if necessary.

4. Return the scallops to the skillet and add the chives. Adjust the heat so the sauce bubbles gently and toss to coat the scallops with the sauce. To serve, transfer the scallops to a platter and spoon the sauce over all. Makes 4 servings.

Caesar Salad

1. Rub the inside of a large bowl with the cut sides of the garlic clove, then throw the halves away.

2. Bring a small saucepan of water to a boil and adjust the heat so it bubbles gently. Use a spoon to lower the eggs into the pot and cook for 60 to 90 seconds. Remove the eggs with a slotted spoon, let cool just enough to handle, then crack them into the bowl and scoop out the white that clings to the shell if necessary to remove all of the egg.

3. Beat the eggs with a fork. Gradually drizzle in the lemon juice and then the oil, beating all the while. Stir in the anchovies and Worcestershire sauce, using the fork to mash the anchovies into bits and incorporate them into the dressing.

4. Add the lettuce and toss well. Taste a piece, then sprinkle with salt, lots of pepper and a little more Worcestershire sauce if you like; toss again. Top with the croutons and Parmesan, then toss one last time at the table. Serve right away. Makes 4 servings.

The restaurant classic is easy to make and utterly fantastic.

1 medium garlic clove, halved

2 eggs

2 tablespoons fresh lemon juice 6 tablespoons olive oil

2 or 3 oil-packed anchovies Dash Worcestershire sauce, or more as needed 2 medium heads romaine lettuce, Salt and freshly ground black pepper 1 cup croutons ½ cup freshly grated Parmesan cheese

Tips The croutons are crucial here, so be sure to make your own; they’re as easy as toast. This dressing is one that doesn’t keep after you make it. But it’s easy enough to whip up a batch on the spot. If you’re concerned about eating raw eggs, skip Step 2 and substitute ;/; cup silken tofu for the eggs—just put it in the bowl at the beginning of Step 3. A “dash” of Worcestershire sauce means a few drops—shake the bottle over the dressing a couple of times, stir to incorporate, then taste to determine whether it needs more.

Variations
How to turn Caesar salad into a
main course: Super easy, especially
if you have leftovers around. Some
ideas: Toss a small can of drained
tuna into the dressing in Step 3. Or
top the tossed salad with 8 to 12
ounces of sliced grilled or broiled
chicken breast, shredded roast
chicken, cooked shrimp or lump
crabmeat. For a lighter version, try
adding a medium chopped zucchini
and 1 cup drained cooked or
canned white beans.