Costco Connection

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, ^dicedseeded and diced 2 tablespoons unsalted butter Kernels from 2 ears ¹/4 cup coarsely chopped sweet corn fresh cilantro

(and yellow, red, orange, purple _Jerryand blue) when the months _Traunfeldturn warmer.

3/4 cup beans: shelled lima or 1/4 cup coarsely chopped fresh basil edamame (frozen are fine, but _Freshly _ground _black _pepperblanched 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 _thescallop (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,^Theis 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 _Thesoftened, 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 _underthe 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.”