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Pan-Seared
Scallops
with Bell Pepper Confetti |
12
to 16 large Jersey Fresh sea scallops
Olive oil
½ cup uncooked polenta or cornmeal
¼ tsp fine grind sea salt
½ Jersey Fresh green bell pepper, ¼ - in. diced
freshly ground black pepper
½ Jersey Fresh red bell pepper, ¼ - in. diced
½ Jersey Fresh yellow bell pepper, ¼ - in. diced
½ cup Jersey Fresh dry white wine
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Dice
bell peppers. Combine and set aside. Place polenta in large bowl. Season
with sea salt and freshly ground black pepper. Dip scallops and coat all
sides. Heat sauté pan and when hot, add a thin film of olive oil.
Add scallops and sear on one side. Add the bell peppers and sauté
while cooking scallops. Turn scallops and cook until done. Remove scallops
to serving plates. Add ½ cup dry white wine to pan. The addition
of the wine will deglaze the pan and release any bits that are sticking
to the pan. This will create a nice light sauce. Sprinkle the scallops with
the cooked bell peppers and sauce.
Contributed
by: Barbara Seelig-Brown, Basking Ridge, NJ
Jersey
Garden Mix
3
Jersey Fresh garlic cloves, peeled and minced
4 TBS olive oil
2 large Jersey Fresh onions, cut into ½ - in. rings and halved
4 Jersey Fresh green bell peppers, seeded and cut into strips
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6
ripe Jersey Fresh tomatoes, peeled and cut into wedges
2 medium Jersey Fresh zucchini, sliced
1 tsp Jersey Fresh oregano, chopped
1 tsp Jersey Fresh basil, chopped
1 tsp salt
1 tsp black pepper
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In a Dutch
oven, add oil and garlic over medium heat, about 1 minute. Add onions,
tomatoes, peppers and seasonings. Cover and let cook until peppers are
limp. Add zucchini, reduce heat to low, cover and simmer about 20 minutes
until all vegetables are stewed down. Serve as a side dish hot or cold
or use as a sandwich spread.
Contributed
by: Michael Lozak, Parlin, NJ
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