One Local Summer: Week 4
We liked the scallops wrapped in bacon that we made the other week so much that we made them again – this time with sides filled with local goodness. I fried the bacon in my grill pan, wrapped it around the bacon and cooked the scallops right in the bacon grease in the grill pan. Oh my – they were so good! On the side, I served sauteed zucchini, yellow squash and onion and a tomato, mozzarella, and basil salad.
Where did it all come from?
Scallops - Jersey shore caught – bought at Wegmans
Bacon – Hillspride Acres from Collingswood Farmers Market
Zucchini and Squash – DannLynn Farms – bought at Collingswood Farmers Market
Onions and Tomatoes – one of the vendors at the farmers market – not sure which one
Mozzarella – okay, not local – Trader Joes sells these really great mozzarella balls marinaded in olive oil and spices – I use the oil from the mozzarella balls to marinade the tomatoes in too at room temperature – then I add some fresh basil and a splash of balsamic vinegar – it’s a great summer side dish
Basil - when I went to Tutti Toscani the other night, Anna Maria snipped me some basil from the garden surrounding the restaurant and sent it home with me
I served it all with a New Zealand Sauvignon Blanc that, of course, isn’t local to me but was given to me by my friend Jane who is from New Zealand. The sweetness of the wine was a good match for the sweetness of the scallops.
Click here for last week’s Farm to Philly post on the East Coast One Local Summer participants and see what others are making from our local foods.
Have you checked out the $1 charity fundraiser that I’m participating in with a group of other fine eco-bloggers? We’re trying to raise money for an environmental group and those who donate get to vote on who gets the money. Please consider voting and donating a dollar.
Those scallops and bacon look absolutely killer. I’m always on the look out for local fish. How can we be so close to the shore and not have more local fish?!
I don’t know if you’re in the South Jersey/kind of basically in Philly area of your state, but the Philadelphia restaurant Fork is having a free class on July 9, “How to make your own Mozzarella.”