what's for dinner tonight?

This meal is slightly labor intesive, but it is WELL worth the effort. Each of the recipes stand alone... but together, they are a wonderful combination...

Tomato Cornbread Salad
w/ Avocado

INGREDIENTS

• 5 cups ½-inch cubed day-old cornbread
• 1½ pounds heirloom tomatoes, stemmed and cut into medium dice
• salt, to taste
• 2 medium garlic cloves, minced
• ½ large red onion, cut into small dice
• ¼ cup, chopped fresh cilantro
• 2 ripe avocados, cut into medium dice
• ¼ cup olive oil
• 2 tablespoons red wine vinegar
• Ground black pepper, to taste

DIRECTIONS

1. Adjust oven rack to center position and heat oven to 250 degrees.
2. Place cornbread cubes on a cookie sheet with a rim; bake until bread is dried out, about 30 minutes, then set aside to cool.
3. Salt the tomatoes, stir in the garlic and let stand until juicy, about 30 minutes.
4. Prepare remaining ingredients; toss with tomatoes. Add bread; toss. Let stand 10 minutes before serving.

Scallops
w/ Orange Tarragon Butter Sauce

INGREDIENTS

2 tablespoons olive oil
4 tablespoons butter
1½ pounds sea scallops, dried well
1 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup dry white wine
Grated zest and juice of 1 small orange
2 tablespoons chopped fresh tarragon

DIRECTIONS

In a large nonstick frying pan, heat 1 tablespoon of the oil with ½ tablespoon of the butter over moderate heat. Season the scallops with ½ teaspoon of the salt and the pepper. Put half the scallops in the pan. Cook until browned, about 2 minutes. Turn and cook until browned on the second side and just done, 1 to 2 minutes. Remove. Heat the remaining 1 tablespoon oil with ½ tablespoon of the butter in the pan and cook the remaining scallops. Remove.

Wipe out the pan. Put the pan over moderately low heat and add the wine. Boil until reduced to approximately 2 tablespoons, 1 to 2 minutes. Reduce the heat to the lowest setting. Whisk the remaining 3 tablespoons butter into the wine. The butter should not melt completely but just soften to form a smooth sauce. Add the remaining ½ teaspoon salt, the orange zest and juice, and the tarragon. Pour the sauce over the scallops.