This dinner included so many fresh and local summer ingredients. It was really delicious and easy and quick to make. Here’s the menu:
- Scallops sautéed in lemon and garlic with fresh basil and oregano
- Baked polenta slices
- Roasted Tomatoes and Yellow Zucchini
For the Scallops: I used a one pound bag of frozen bay scallops (these are the smaller ones) and added them to a preheated pan with 1 tsp. of olive oil, the juice of 1/2 a lemon, and 2 tsp. of crushed garlic. After adding the defrosted scallops to the pan, I added fresh basil and oregano leaves. Then I added salt and pepper to taste and the other 1/2 of the lemon. This dish was very tasty, but the lemon made the scallops a little sticky.
For the polenta, I used an already made log of polenta you buy at the grocery store and sliced it into pieces. I put these on a foil lined pan sprayed with cooking spray and baked these on 400 until browned on both sides. Polenta is a great gluten free side dish. Just make sure if you eat it at a restaurant that they don’t add flour to it. This one is really good.
For the tomatoes and zucchini, first you have to see how nice these looked before being cooked. To make the tomatoes, first slice the tomatoes in half from side to side. For this recipe, I used two tomatoes. I placed the tomatoes in a greased foil pan with the cut side up. Simply sprinkle each half with parmesan cheese, fresh basil, fresh oregano, and pepper. In between each tomato, I layered in the zucchini so that it roasted in the tomato juices. Here it is before the oven. Cook this at 400 until the tomatoes are cooked through and the cheese is lightly browned on top.