Connecticut Style!
We had fun again with Desiree on Channel 8's "Connecticut Style"
Below you will find our recipes for roasted corn salad and grilled
sea scallops which were a big hit with the crew. Mike and
Laura Gambardella supplied us with the most enormous scallops
on the day, and if you want some for yourself, come to the farmers'
market on Wednesdays 3:30-7pm or to the farm on Saturdays
when the Gambardellas are selling their wonderful seafood!
Robert Treat Farm Roasted Corn Salad
8 ears freshly picked corn1 small onion - finely chopped
Large bunch fresh cilantro finely chopped
1/4 cup freshly squeezed lime juice
1/4 cup extra-virgin olive oil
big pinch of sea salt
freshly ground black pepper to taste
Soak corn in the husks in cold water for 15-20 minutes
Roast on barbeque grill for 20 minutes on medium heat, turning 4 times
Allow to cool enough to handle, then peel off husks and silk
Cut kernels off cobs with sharp knife
Whisk together olive oil, lime juice, salt and pepper in serving bowl
Add onion and corn kernels, toss well and serve
May also be served chilled
Grilled Sea Scallops
20 medium to large scallops
1 large clove of garlic, minced
Juice of 2 lemons
2 tablespoons melted butter
2 tablespoons olive oil
Bamboo or wooden skewers soaked in water for at least 20 minutes
Sea salt and freshly ground pepper to taste
Marinate scallops in garlic and lemon juice for 20 minutes
Preheat grill
Place 4-5 scallops on each skewer depending on size
Brush with a little butter and olive oil
Brush grill with olive oil
Grill for approximately 4 minutes per side depending on size, until translucent all the way through
Serve immediately
Come and get yours!
Posts
