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Good Enough to Eat Original Recipes

Welcome to the GETE recipes page! This section of our website is an opportunity for the expert chefs here at Good Enough to Eat to share some of their favorite original recipes.

We will be including not only some of our most popular recipes from our cookbooks, but also other dishes that have never been shared by the GETE team before! Make sure to sign up for our newsletter to get these delicious recipes delivered to your inbox as soon as they’ve been published.

We also love to hear comments and questions about your own experiments with our recipes, so make sure to share in the comments of any that you’ve tried yourself! And if you have any recipe requests, let us know on Twitter @GETE_NYC.

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Sea Scallops with Mango Lime Coulis

by gete on June 20, 2013

Mango Coulis Scallop Dish with Mango Lime Coulis

Ingredients

  • 1 ripe mango
  • 1 fresh lime
  • ½ cup dry white wine

Preparation

Peel the mango and cut fruit off of seed, puree in a food processor with the wine until smooth.
Use a zester to scrape of the green rind off the lime, then squeeze juice out and add both to mango puree.
Put in nonreactive saucepan and simmer on low heat for 10 minutes.

Vegetable cous cous

Ingredients

  • Couscous
  • Onion
  • Red Pepper
  • Zucchini
  • Olive Oil

Preparation

Boil the water and add to couscous, cover tightly and let it sit at room temperature for 30 minutes.
Dice an onion, a red pepper and a zucchini, sautee in olive oil until tender. Add to couscous, stir and season to taste.

Seared scallops

Ingredients

  • Scallops
  • Flour
  • Salt & Pepper

Preparation

Heat oil in a sautee pan until hot.
Dredge the scallops in flour seasoned with salt & pepper and put them in the hot pan.
Allow scallops to brown before turning once.

Sautéed spinach

Ingredients

  • Clarified butter
  • Spinach
  • Salt & Pepper

Preparation

Heat clarified butter in a sautee pan until hot, add a pinch of salt and pepper and swirl around the pan until you smell the pepper.
Add clean, dried spinach to the pan and toss quickly, cooking until just wilted.

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Sea Scallops with Mango Lime Coulis
Sea Scallops with Mango Lime Coulis
Sea Scallops with a fresh mango lime coulis served with couscous and sautéed spinach.

Prep Time: 30 hours

Cook Time: 20 hours

Instructions:
Peel the mango and cut fruit off of seed, puree in a food processor with the wine until smooth. Use a zester to scrape off the green rind of the lime, then squeeze juice out and add both to mango puree. Put in nonreactive saucepan and simmer on low heat for 10 minutes. For the Couscous boil the water and add to cous cous, cover tightly and let it sit at room temperature for 30 minutes. Dice an onion, a red pepper and a zucchini, sautee in olive oil until tender. Add to couscous, stir and season to taste. Heat oil in a sautee pan until hot. Dredge the scallops in flour seasoned with salt & pepper and put them in the hot pan. Heat clarified butter in a sautee pan until hot, add a pinch of salt and pepper and swirl around the pan until you smell the pepper. Add clean, dried spinach to the pan and toss quickly, cooking until just wilted.

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