After many weeks fraught with anticipation and often disappointment, we were finally able to grow one full-sized zucchini! Now, to those of you who are out there, baskets fully laden with summer squash, hauling all your abundance to the neighbors: don’t laugh at my one, single zucchini. Well, used to be one–we ate it with a quickness the other night alongside a salad of greens, cannellini beans and grilled scallops, and you know what? It was delicious; and we knew where it came from and it was free of pesticides. There are a few more zucchinis forming on the vine now, so once again, I have high hopes that we’ll get some more soon! Until then, I guess we’ll have to figure out something else to eat!
|One large zucchini! Provenance known!|
Add the garlic to a food processor or blender and mince finely (this can also be done by hand). Add the parsley, capers, anchovies to the bowl and pulse until combined. Then add the bread and olive oil mixture and pulse until all the ingredients are blended together. That’s it!
A word about capers. You can use either the non-pareil capers in brine found at most grocery stores, or the salt packed type. For the first time, I used salt-packed capers that we found at an Italian market. They are larger than the non-pareil and require a little more preparation to remove the salt. If you want to use salt-packed capers first rinse them very well in cool water. Then allow the capers to soak for about 15 minutes and drain prior to using.
The rest of the meal was equally simple. Pour a can of cannellini beans (or small white beans) in a saucepan and add a sprig of thyme (stems removed), one clove of minced garlic, a pinch of red pepper flake and a pinch of salt. Heat gently over low heat for about 10 minutes to allow the flavors to combine. Remove from the heat and drain the beans.
Whisk together 2 tablespoon of red wine vinegar with 4 tablespoons olive oil and season with salt and freshly ground black pepper. Add half of the vinaigrette to the warm beans.
Soak wooden skewers in water for at least 30 minutes. Thread scallops on the skewers and drizzle them with olive oil. Season with salt, freshly ground black pepper and your favorite seasoning. I sprinkled them with smoked paprika because I like the subtle smoky flavor. Preheat your grill and oil the grates. When it’s nice and hot, grill the scallops about 1 to 2 minutes on each side. If scallops aren’t your thing, try it with shrimp, calamari or even chicken, if you prefer.
Dress your salad greens with half of the vinaigrette. Spoon the beans over the greens and top with a skewer of scallops. Spoon the salsa verde over the scallops!