Seared Scallops with creamed bitter greens

Saute a large pan full of bitter greens in olive oil with a little salt. Deglaze with 1/2 c chicken stock, reduce, add 1/3 c heavy cream and 1T horseradish. Cook over med/low heat till cream is reduced. Add 1/2 cup grated parmesan cheese.

Saute dry scallops till seared. Serve on top of greens with bearnaise butter. I also served some roasted beets with this.

Sauteed Radicchio and Endive

lifted with thanks from http://davesbeer.com/weber_cam/2004/04/radicchio.html

1 head radicchio
2 heads belgian endive
1/2 cup sliced red onion
1/4 cup chopped pecans
1/4 cup chopped dried cranberries
1 T olive oil
1 T balsamic vinegar

Saute the red onion in olive oil till translucent. Add radicchio, endive, pecans and cranberries. Saute till slightly wilted, add balsamic, simmer for 15 minutes.

Serves 2
Calories 93.9
Total Carbohydrate 7.3 g
Dietary Fiber 1.7 g
Total Fat 6.9 g
Saturated Fat 1.0 g
Protein 1.2 g

Creamed arugula

2 bunches arugula
1 T olive oil
1 C chicken stock
1/4 cup heavy cream
1/4 - 1/2 C grated parmesan
salt and pepper

Saute arugula in olive oil with salt and pepper. As it begins to wilt, add the chicken stock and heavy cream. Simmer till reduced and thickened. Add parmesan.

serves 4
Calories 111
Total Carbohydrate 4.3 g
Dietary Fiber 0.6 g
Total Fat 7.3 g
Saturated Fat 4.1 g
Protein 7.5 g