While there’s still time to enjoy summer, it’s definitely prime time for eating some satisfying summer squash.
Zucchini, also known as courgetti, belongs to the same family as pumpkin. The most widely known version is green, though golden varieties exist too, which are yellow or orange.
While zucchini is treated as a vegetable in the culinary sphere, it’s technically the fruit of the zucchini flower (which can also be consumed).
Scallops are buttery, delicious, and easily likeable. This special kind of seafood has won our hearts in the casual and fine dining setting. We continue to ask ourselves how we can enhance the flavor of this seafood treat even more. Since scallops are briny and sweet with a relatively subtle flavor profile, they’ll complement everything from crunchy sweet corn to zippy citrus salads and summer or winter squash.
They’re one of the more sustainably sourced seafood because they are typically harvested from places, they are endemic to. This means that scallops don’t feed off other marine life unnaturally and they’re not placed in areas foreign to them.
I think you will find this scallop and zucchini quiche is nice served as a hot or cold summer entrée.
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- 3 Tbsp sour cream
- 1/3 cup ice water
- 1 1/3 cup flour
- 1/4 cup cornmeal
- 1 tsp sugar
- 1/2 tsp salt
- 90 gm OR 7 Tbsp cold butter
- 3 strips bacon, chopped
- 120 gm zucchini, julienned
- 1/2 medium onion, chopped
- 250 gm mushrooms, sliced
- 2 cloves garlic, minced
- 340 gm bay scallops
- 100 gm white, extra old cheddar, grated
- 3 eggs
- 1/2 cup milk or cream
- 1 tsp Old Bay seasoning
- 1/2 tsp EACH salt & pepper
- cherry tomatoes, halved
Ingredients
Cornmeal Pastry
Scallop & Zucchini Filling
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- In a small bowl, combine sour cream & ice water; set aside. In a large bowl, whisk together flour, cornmeal, sugar & salt. Using a pastry blender or fingertips, cut in butter until mixture resembles both coarse crumbs & small peas. Sprinkle the cold sour cream mixture over dough, 1 Tbsp at a time, tossing with a fork to evenly distribute it.
- After you have added all the sour cream mixture, dough should be moist enough to stick together when pressed; if not add additional cold water, 1 tsp at a time. DO NOT overwork dough. Press dough into a disk & wrap in plastic wrap. Refrigerate for at least 2 hours.
- In a saucepan, fry bacon until cooked but not real crisp. Remove bacon & place on paper towel to drain. In the same saucepan, sauté onions, zucchini mushrooms & garlic in remaining bacon drippings until tender but not over cooked. Add scallops during the last few minutes of sautéing. Remove from pan & combine with bacon; cool slightly.
- Preheat oven to 350 F.
- Grate cheese. Whisk together eggs, milk, Old Bay seasoning, salt & pepper. Halve the cherry tomatoes.
- Roll out pastry to fit a 9-inche quiche pan. Line the crust with parchment paper and fill with uncooked beans or rice. Bake for 10 minutes, then remove from the oven, remove the beans (or rice) & paper. Sprinkle half of the grated cheddar on the quiche shell. Place filling mixture on top; form a ring of tomato halves around the outside edge. Sprinkle with remaining cheese then pour milk mixture over the quiche.
- Sprinkle half of the grated cheddar on the quiche shell. Place filling mixture on top; form a ring of tomato halves around the outside edge. Sprinkle with remaining cheese then pour milk mixture over the quiche.
- Bake for about 45 minutes or until set.