Tuesday, August 25, 2009

8/24/09 - Pan Seared Scallops w Wild Rice, Tomato Salad and Spicy Summer Veggies

Tonight's dinner was actually planned for Wednesday but plans change and so we ended up eating these delicious local scallops with a tomato salad (yay for the CSA! Farmer Rich found us some tomatoes!), a zucchini and green pepper blend and some wild grain rice. A nice delicious meal with almost every thing locally-sourced (the rice unfortunately is not from NJ)..... not bad for a city girl!

As always don't forget to get the rice cooker started especially early (40-50 min for 2 c rice) when using wild rice mixes. I should have set mine out about 10 min or so earlier because we had to wait a bit for it to pop! I can't really complain - making rice is just so easy when you use an electric cooker. The scallops were dried on paper towels and then seared in a hot pan with some oil and a bit of butter to brown them.

Mixed Tomato Salad
1 yellow plum tomato
3 zebra tomatoes
1 large red tomato
1 lemon cucumber
2 cloves garlic - finely diced
2 tbsp good olive oil
1 tsp balsamic vinegar
salt & pepper
basil (I couldn't find any fresh this week! what is going on so I used some that I have dried)

1) combine ingredients and place in refrigerator for at least 20 min to chill and ingredients to blend

Spicy Summer Vegetable Mix
1 zucchini - 2 " sticks
1 summer squash - 2" sticks
1/2 onion - rough chopped
1 green bell pepper - 1" strips
1 tbsp olive oil
1 tsp red crushed pepper
salt & pepper

1 tsp olive oil
1 tbsp shallots - diced

1) combine top ingredients and place covered in refrigerator to combine (at least 20 min)
2) add oil to pan, cook shallots until translucent
3) add vegetable mix and cover - cook 5 min
4) stir and recover - continue on med for 5 more min