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
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
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.