Recipe(tried): Low Carb Dinner for Sunday - Bacon-Wrapped Scallops, Saltimbocca, Garlic-Sauteed Swiss Chard, Roasted Cauliflower, Zabaglione Gelato

LOW CARB DINNER FOR SUNDAY
Bacon-Wrapped Scallops (appetizer)
Classic Saltimbocca
Garlic-Sauteed Swiss Chard
Roasted Cauliflower
Zabaglione Gelato

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BACON-WRAPPED SCALLOPS

A delicious appetizer.

12 slices partially cooked bacon
24 large sea scallops (about 2 lbs.)
Seasoned pepper

Cook bacon gently until partially cooked but not crisp and still very flexible.

Rinse scallops with running cold water, pat dry with paper towels.

Preheat broiler.

Cut each bacon slice crosswise in half; wrap each half around a scallop, securing with a toothpick. Sprinkle scallops lightly with seasoned pepper. Place scallops on rack in broiling pan.

Broil 4 to 5 inches from heat for 8 to 10 minutes, or until scallops turn opaque throughout, using tongs to turn scallops frequently so bacon will brown evenly on all sides.

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CLASSIC SALTIMBOCCA
Source: Bon Appetit
Makes 6 servings

In Italian, saltimbocca means 'to jump in the mouth'. The flavors in this veal dish do just that. To save time, ask the butcher to pound the scaloppine for you.

1 1/2 pounds veal scaloppine, pounded to 1/4-inch thickness
1/4 pound (about) thinly sliced prosciutto
1 large bunch fresh sage (with large leaves)
4 tablespoons (about) butter, divided
1 cup dry white wine

Preheat oven to 250 degrees F.

Sprinkle veal on both sides with salt and pepper. Top each with 1 prosciutto slice and 1 sage leaf.

Melt 1 1/2 tablespoons butter in heavy large skillet over high heat until foaming. Working in batches and adding more butter as needed (reserving 1 tablespoon), cook veal in single layer, prosciutto side down, until brown, about 1 minute.

Using spatula, carefully turn veal over, keeping sage leaf intact. Cook until brown, about 1 minute longer. Transfer to rimmed baking sheet; keep warm in oven.

Add wine to pan drippings in skillet; cook over high heat until liquid is reduced by 1/3, scraping up browned bits, about 2 minutes.

Add any juices from baking sheet. Swirl in remaining 1 tablespoon butter. Transfer veal to platter, pour sauce over, and serve.

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GARLIC-SAUTEED SWISS CHARD

1 lb red or green Swiss chard
1 tbsp olive oil
2 cloves garlic, peeled and halved
2 tsp lemon juice
salt and freshly ground pepper to taste

Wash and trim chard. Slice stems into 1/2-inch pieces and roughly chop leaves.

In a large skillet over medium heat, heat oil. Saute garlic in oil several minutes, until it begins to brown. Remove garlic and discard.

Add chard stems to skillet. Cover and cook over medium heat until crisp-tender, 3 to 4 minutes.

Add chard leaves. Saute, stirring constantly until leaves are wilted, about 1 minute.

Season to taste with lemon juice, salt, and pepper.

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ROASTED CAULIFLOWER
Servings: 4

1 head of cauliflower
2 to 3 cloves of garlic, peeled and coarsely minced
1 lemon
Olive oil
Salt and Pepper
Parmesan cheese

Preheat oven to 400 degrees F.

Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Add garlic. Squeeze a lemon over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper.

If the oven hasn't reached 400F yet, set aside until it has.

Place casserole in the hot oven, uncovered, for 15-25 minutes, until the top is lightly brown. Test with a fork for desired doneness. Remove from oven and sprinkle generously with cheese.

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ZABAGLIONE GELATO
Source: Martha Stewart Living; June/July/94
Yield: 1 quart

8 large egg yolks
1/2 cup sugar
1/4 cup marsala wine
pinch of salt
2 cups heavy cream

Combine egg yolks, sugar, marsala, and salt in a large mixing bowl.

Bring a large saucepan of water to a boil and turn off heat. Set bowl over saucepan and whisk vigorously until thick, doubled in volume, and hot, 3 to 5 minutes.

Remove bowl from heat and set in an ice bath. Continue to whisk until zabaglione is cold.

Whip cream until soft peaks form; fold into custard.

Freeze in an ice-cream maker according to manufacturer's instructions. Store in a plastic container.