Congratulations to Eleanor Groden of Winterport, winner of the August BDN Maine Food Recipe Contest. We were looking for your blueberry recipes and selected Groden’s entry for Pan-seared Scallops with Blueberry-Melon Salsa. See her recipe below, and be sure to check out September’s contest where we’re asking for your apple recipes. Enter at bangordailynews.com/recipecontest.

Pan-seared Scallops with Blueberry-Melon Salsa

Serves 2

½-¾ jalapeno pepper, diced small

2-4 tablespoons onion, diced (green onions preferred)

¾ cup cantaloupe melon, diced

juice of ½ lime

fresh ground pepper

dash of salt

¼ cup cilantro, chopped

⅓–½ cup Maine wild

blueberries

2 tablespoons flour

¼ teaspoon black pepper

½ teaspoon salt

1 tablespoon butter

1 olive oil

⅔ pound sea scallops (6-8 large scallops)

3-4 cups Six River Farm Fresh Spicy Greens

Dice jalapeno, onion and melon very small and mix with juice of 1/2 lime, sprinkle with fresh ground pepper and a dash of salt. Add ¼ cup chopped cilantro. Fold in ⅓- ½ cup Maine wild blueberries. Set aside.

Lightly coat ⅔ pound sea scallops with seasoned flour. Melt 1 tablespoons butter with 1 tablespoon olive oil in frying pan. Sear scallops over medium heat approx. 5 minutes per side. Turn only once.

Place about 1½-2 cups fresh greens (prefer Six River Farms Spicy Greens) in each of two bowls. Add ½ of the scallops per bowl, and top each with about ¾ cup of melon-blueberry salsa.