Restaurant (Re)creation: Pomelo's Brussels Sprout and Butternut Squash Panzanella Salad

Holy Yummmmm!  I ordered a salad like this for brunch at a little spot in Noe Valley called Pomelo and have been dying to (re)create it ever since.  I loosely based my version on this recipe, but I roasted everything together, topped it with bacon and pecorino cheese, and drizzled it with balsamic reduction.  When I made it for the first time, I DEVOURED it.  Literally, I could not stop.  This dish makes me very very happy.  Its like seasonal winter comfort food.  I could eat it for breakfast, lunch, or dinner DAILY!

Serves 4

Ingredients:

For croutons:

• Olive oil
• 5 cups cubed ciabatta
• 3 tsp chopped garlic
• 2 tsp thyme
• 4 tbsp finely grated parmesan
• Salt & pepper

For salad:

• 4 cups butternut squash, cubed
• 1 lb brussels sprouts, quartered
• 1 cup cremini mushrooms, halved
• 1 small red onion, sliced thinly
• 3 tbsp sherry vinegar
• 1 tbsp chopped fresh sage
• 1/4 cup Italian parley leaves, chopped
• 4 strips bacon (regular or turkey)
• Salt & pepper
• Olive oil

Optional:

• Shaved Pecorino
• Balsamic Drizzle

Directions:

Preheat oven to 450 degrees F.

Mix bread, olive oil, garlic, thyme and parmesan and place on a baking sheet.

Season with salt and pepper and bake croutons for 10-12 minutes, or until crispy.  Set aside to cool.

Soak the sliced onion in  sherry vinegar and a pinch of salt.

Mix the squash, brussels sprouts, mushrooms and sage with olive oil and place on a baking sheet. Season with salt and pepper.

Roast for 20-25 minutes, or until the brussels sprouts are lightly browned and the squash starts to caramelize.

Add 1/2 cup olive oil to the onions and sherry and season with salt and pepper.

In a large bowl, combine the croutons, squash, brussels sprouts and mushrooms.  Drizzle with vinaigrette and top with chopped parsley.

Garnish with Pecorino cheese and balsamic drizzle.

Eat up!


Pomelo
1793 Church Street
San Francisco, CA
(415) 285-2257
www.pomelosf.com

Recipe (Re)creation: Bacon Wrapped Scallops with Sautéed Corn and Mushrooms

~ From top: close-up of the finished (re)creation, corn and mushroom sauté cooking,
plated corn and mushrooms sauté topped with bacon wrapped scallops ~

This bacon wrapped scallop (re)creation is loosely based on this recipe by Tyler Florence.  It is INCREDIBLY easy and has become one of my weeknight staples.  I use turkey bacon instead of regular bacon, but you can use either.  I also serve the scallops over sautéed mushrooms and corn because those happen to be two of my very favorite foods.  I typically eat this dish as a main course, but if you can find small-medium sized scallops they would make a great passed appetizer (without the corn and mushroom sauté).  Either way, you can't go wrong!

Serving size: 2

Ingredients:

6 medium/large scallops
3-4 strips turkey bacon, sliced in half lengthwise
3 ears of corn, cut off the cob
1 cup sliced white mushrooms
2 sprigs fresh thyme
Olive oil
Salt & pepper
6 toothpicks

Directions:

Preheat broiler.

Wrap each scallop with 1/2 slice bacon and secure with a toothpick.  Place scallops in a baking dish and drizzle with olive oil.  Season with salt and pepper.  Set aside until oven is pre-heated.

Meanwhile, heat 1-2 tbsps in a large skillet.  Cook the mushrooms until tender.  Then add the corn and thyme and cook on low.  Remove from heat after 10 minutes.

Place scallops in the oven and cook 13-15 minutes, turning once.  Remove scallops from the broiler once the bacon is slightly crispy.

Scoop equal portions of the corn and mushroom sauté onto two plates and top with 3 scallops each.

Enjoy!