Impress your friends with this crisp Romano Cheese Bowl, filled with fresh lettuce and topped with pan seared scallops, bacon and tomatoes then dressed with a zesty Dijon vinaigrette
Crisp Romano Bowl:
In a small non-stick skillet (about 6" base) sprinkle half of shredded Romano evenly across the bottom of the pan. Cook until cheese is melted but not burning, no more than a light brown. It takes about 2 minutes on medium heat. At this point, the cheese is too soft so I throw a lid on my pan and take it off the heat for a couple minutes. On a cookie sheet, turn a cereal bowl over (any small durable bowl will work) To get started with the cheese, I use a skillet and gather the edges to smooth them out a little. I flip the cheese flat over onto the cookie sheet. It cools down rather quickly at this point. Carefully lift the sheet and place over the bowl. It takes trial and error to get the timing right. The presentation and taste is worth the effort. Now on to the salad part.
After you are done with your cheese bowls and they are cooling on the bottoms of your upside bowls, it's time to move on to the dressing then the salad part. Shred the lettuce, slice the tomatoes and put back in the fridge to keep them nice and cool and out of your way.
In a small bowl with a wire whisk combine the following; dijon, olive oil, basil, parsley, red pepper flakes, vinegar, salt, pepper and garlic. Let sit. It can be served on the side or topped.
Scallops and Bacon:
In a small saute pan, Cook inched pieces of bacon until done to your liking and set aside on paper towel. Drain grease from pan. With your somewhat clean pan, melt butter on low to medium heat and add scallops. Pan sear until they are nice and golden brown on each side. Make sure they are cooked all the way through. It takes about 3 minutes on each side. I sometimes give them a half a minute on the round edge as well. Take them off the heat and put them with the bacon.
Your cool cheese bowl should be easily removed and turned over on a plate. Add about a cup of lettuce, top with Scallops, bacon and tomatoes. Pour dressing sparingly over the salad, or serve on the side.
It took me about 12 cheese bowls on several different attempts before I was happy with the result. It's such a neat party item though. If they don't already, your friends will think you are a culinary genius. I'm guessing, if they are coming to your house to eat, someone already knows you are a good cook. Happy Cooking!
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|Serving Size: 1 Serving (360g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 472 (69%)|
|Amt Per Serving||% DV|
|Total Fat 52.5g||70 %|
|Saturated Fat 23.7g||118 %|
|Monounsaturated Fat 21g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 139.3mg||43 %|
|Sodium 1757.1mg||61 %|
|Potassium 733mg||19 %|
|Total Carbohydrate 11.6g||3 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 8.3g|
|Protein 41.9g||60 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 684
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