Scallops with Tomato Water and Mint

What do you do when you missed a couple tomatoes and they are a little too soft to cut? Make tomato water! This comes from F&W – and it’s a winner. Start your tomato water at least an hour ahead of time. The rest comes together in minutes.

12 scallops
2 – 3 over ripe tomatoes
Olive oil
Salt and pepper
Mint leaves, torn

Place a fine mesh sieve over a bowl. Cut the tomatoes and allow to drain about an hour, pushing down on the several times. Reserve tomato water.

Pat the scallops dry and season with salt and pepper.

Add a little oil to a cast iron skillet over high heat. Cook scallops 1 – 2 min per side until nicely seared.

Place in a shallow bowl, spoon tomato water around and top with mint.

Serves 4.


Squash Blossom Pancakes

This might be the last squash blossom dish of the summer. These are super easy and come together in minutes. Serves with a little sour cream or melted sriracha butter . I cook these on my pancake griddle so I can knock the all out at once.

24 squash blossom, stem removed (snip at the base and pull)
1/2 c milk
1/2 c flour
1 egg
Salt and pepper

Combine flour, milk and egg; season with slat and pepper and add blossoms, toss to coat.

Heat a griddle or large non stick skillet over medium high heat – spray of olive oil if needed. Scope 1/4 c mixture onto the griddle, flatten and cook about 3 minutes per side.

Makes about 8 – 10 pancakes.

Sriracha Oysters

They had oysters at the farmers market this weekend – woo hoo! Now since they were already shucked I decided to play things safe and cook ’em. So I searched the web found a couple recipes for sriracha butter and came up with my own spicier version. I also finally used my mini calphlon pans.

12 oysters
4 TBSP butter, softened
3 – 4 tsp sriracha
1/4 tsp salt
1 small minced shallot
3 TBSP cilantro, minced

Combine all ingredients except oysters and panko and chill till ready to use.

Preheat your broiler or BBQ.

Divide oysters amount a shallow heat proof pan. Top with butter and sprinkle with panko. Cook 1- 2 minutes until panko starts to crisp up and butter bubbles.

Serve immediately.