cre ative
cooking
Summer lights
IRIDIO PHO TOGRAPH Y
As summer arrives,
our tastes turn to
fresh foods
Sea Scallops on Summer Succotash
11/2 pounds large sea them) or blanched green beans
scallops (dry-pack) cut into 1/2-inch pieces
Kosher salt 2 tablespoons dry white wine or
WE’RE RAPIDLY approaching
that time of year when light
feels right at mealtime. In these
modern times, fresh vegetables
are available year-round. Yet I
think we’re genetically wired to
long for things fresh and green
2 tablespoons olive oil vermouth
1/2 large onion, diced 1/2 cup water
1/2
BC Hot House* red bell pepper, 1/2
BC Hot House cucumber, diced
seeded and diced 2 tablespoons unsalted butter
Kernels from 2 ears 1/4 cup coarsely chopped
sweet corn fresh cilantro
(and yellow, red, orange, purple Jerry
and blue) when the months Traunfeld
turn warmer.
3/4 cup beans: shelled lima or 1/4 cup coarsely chopped fresh basil
edamame (frozen are fine, but Freshly ground black pepper
blanched fresh if you can get
With that in mind, we’re offering this refreshing
1. Pull off the small white piece of muscle attached to the side of each
recipe created by Jerry Traunfeld, the author of the scallop (some might not have it). Pat scallops dry on paper towels and season lightly with salt.
award-winning cookbook The Herbfarm Cookbook
2. Heat oil in a large heavy-bottomed skillet over high heat. When the pan
(Simon & Schuster, 2000) and a newer work, The is very hot, use tongs to lower in each scallop, flat side down. Cook, with-
Herbal Kitchen (HarperCollins, 2005). Traunfeld out shaking or moving, until the undersides are a deep brown. Flip scallops
has gained regional and national fame as the head and brown the other side (if they stick, loosen with the edge of a sharp
of the kitchen at The Herbfarm Restaurant near metal spatula). Place scallops on a warm platter and cover loosely with foil.
Seattle, which features herb-inspired meals.
3. Lower heat to medium, add onion and bell pepper to the pan and stir until
This recipe appeared in Creative Cooking The softened, 2 to 3 minutes. Stir in corn, beans, wine or vermouth, water and
Costco Way, our latest cookbook. An electronic
1 teaspoon kosher salt. Cook, stirring from time to time, until about half of
the liquid boils away and the vegetables are nearly cooked through.
version of the cookbook can be found at costco.com,
under “Costco cookbook.”—Tim Talevich
4. Add cucumber and cook for 1 minute to heat through. Stir in butter until it melts, then cilantro and basil. Tip any juices that have collected under
the scallops into the succotash. Taste and add black pepper and more salt
if you like.
Other recipes featuring fresh produce
from BC Hot House and other Costco
suppliers can be found in the May Online Edition
at costco.com under “Costco magazine.”
5. Spoon the succotash onto warmed dinner plates. Arrange scallops on top
and serve right away. Makes 4 servings.