Me! Thank you all so much for your votes and encouragement. I am so grateful for your support and I am going to start practicing this week to make sure I get it executed perfectly in 45 minutes.
The cook off will be Saturday, September 25th on the main stage of Chicago Gourmet 2010, a food and wine festival a Millennium Park downtown http://www.illinoisrestaurants.org/associations/2039/chicagogourmet/ and it is a good thing I can cook in front of a crowd because this is a big deal. I had no idea when I got involved in this that we would be cooking during the festival but I am excited to do so.
Thank you all again so much for your votes–the support of the Cape Ann community, my family, cooking and Facebook friends is the BEST! And in case you want to try what I hope is going to be the winning recipe, here it is:
Creamy Seaside Shells with Pan Seared Scallops and Seasonal Vegetables
Paired with Pinot Grigio
Santa Margarita Pinot Grigio pairs beautifully with seafood, particularly when prepared with a delicate sauce, fresh garden vegetables, herbs and zesty citrus. Delicious served warm or cold.
- 1 to 1 1/2 pounds asparagus, trimmed & broken into bite sized pieces
- 1 small yellow (summer) squash, cut in 1/2 lengthwise & thinly sliced
- 6 tablespoons olive oil, divided
- 1 pound medium shell pasta
- 3 tablespoons butter
- 1 1/2 cups leeks, thinly sliced
- 3 cloves garlic, minced
- 1 1/2 pounds large sea scallops, patted dry & sprinkled lightly with salt & pepper to taste
- 1 cup Santa Margarita Pinot Grigio
- 3/4 cup chicken broth
- 8 oz goat cheese, broken in to small chunks
- 1 pint grape tomatoes, halved
- 3 tablespoons chopped fresh dill
- Zest of one lemon
- Salt & pepper to taste
Preheat oven to 350F. Spray a sheet pan with cooking spray and place asparagus and squash in a single layer in the pan. Drizzle with 2 TBSP oil, season with salt & pepper and bake for 7 minutes. Cook shells in salted water until al dente. Drain, pour into a large bowl, toss with 1 TBSP oil, season with salt and pepper and cover to keep warm. Meanwhile melt 3 TBSP oil with butter in a large skillet over medium heat. Add leeks and garlic and cook over medium heat, 5-10 minutes or until cooked. Remove from pan with a slotted spoon. Increase heat to high and sear scallops on both sides, about 2-3 minutes per side. Remove from pan, cover and set aside. Add Pinot Grigio and broth, scraping browned bits off the bottom of the pan. Bring to a boil and reduce by half. Return leeks and garlic to pan and whisk to combine. Slowly add goat cheese, and whisk until a creamy sauce forms. Stir in all vegetables and combine with pasta. Stir in dill and zest. Serve topped with 3-4 scallops per bowl.