Chef’s Choice I
Sea Scallops on Summer Succotash
BC HOT HOUSE
All recipes developed by Jerry Traunfeld
1 1/2 pounds large sea scallops (dry-pack)
Kosher salt
2 tablespoons olive oil
1/2 large onion, diced
1/2 BC Hot House red bell pepper, seeded and diced
Kernels from 2 ears sweet corn
3/4 cup beans: shelled lima or edamame (frozen are fine, but
blanched fresh if you can get them) or blanched green beans cut
into 1/2-inch pieces
2 tablespoons dry white wine or vermouth
1/2 cup water
1/2 BC Hot House cucumber, diced
2 tablespoons unsalted butter
1/4 cup coarsely chopped fresh cilantro
1/4 cup coarsely chopped fresh basil
Freshly ground black pepper
1. Pull off the small white piece of muscle attached to the side of each scallop
(some might not have it). Pat scallops dry on paper towels and season
lightly with salt.
2. Heat oil in a large heavy-bottomed skillet over high heat. When the pan
is very hot, use tongs to lower in each scallop, flat side down. Cook, without
shaking or moving, until the undersides are a deep brown. Flip scallops and
brown the other side (if they stick, loosen with the edge of a sharp metal
spatula). Place scallops on a warm platter and cover loosely with foil.
3. Lower heat to medium, add onion and bell pepper to the same pan, and
stir until softened, 2-3 minutes. Stir in corn, beans, wine or vermouth, water
and 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.
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.
5. Spoon the succotash onto warmed dinner plates. Arrange scallops on
top and serve right away. Makes 4 servings.
*Brands may vary by region; substitute a similar product.
Herbed Penne and Tuna
BC HOT HOUSE
Kosher salt
12 ounces penne pasta
2 tablespoons extra-virgin olive oil
1 medium onion, halved lengthwise and cut in 1/4-inch slices from
root end to tip
3 tablespoons coarsely chopped fresh sage
1 6-ounce can tuna packed in olive oil or in natural juices, drained
3 tablespoons capers, rinsed (soaked first for 5 minutes if salt-packed)
8 ounces BC Hot House tomatoes (Campari or Roma), diced
Freshly ground black pepper
1/4 cup coarsely chopped fresh dill or flat-leaf parsley
1. Bring a large pot of water to a boil with 2 tablespoons salt. Stir in penne.
2. Pour oil into a large skillet over medium heat. Stir in onion and sage and cook
until onion softens and loses its raw bite but still has some snap, 3-4 minutes.
3. Add tuna, capers, tomatoes, 1/2 teaspoon salt and a good grinding of black
pepper; use the back of a wooden spoon to break up the tuna into chunks.
Remove the skillet from the heat.
4. When the pasta is done, drain it and toss with the tuna, tomatoes and onion in
the skillet. Sprinkle with dill or parsley and toss again. Serve right away in warm
bowls. Makes 2-4 servings.
*Brands may vary by region; substitute a similar product.
