June Recipe Ideas
Summer Season Begins
Balsamic Glazed Scallops
Luxurious Rich Flavors
Ingredients
12 large sea scallops
¼ teaspoon seafood seasoning (such as Old Bay®)
¼ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons unsalted butter
1 tablespoon of your favorite SLO Olive neutral olive oil
½ cup dry white wine
1 tablespoon SLO Olive Reserve Aged balsamic vinegar
1 teaspoon Dijon mustard
1 tablespoon chopped fresh tarragon (Optional)
Directions
Pat scallops thoroughly with a paper towel to remove excess moisture and ensure a good sear. Combine seafood seasoning, salt, and pepper and use to lightly season both sides of the scallops.
Heat butter and olive oil in a large skillet over medium-high heat. Add scallops to the skillet, being careful not to crowd. Cook until golden brown and a crust starts to form, about 3 minutes per side. Cook in batches if necessary to avoid steaming the scallops and be careful not to overcook. Remove from the skillet and cover to keep warm.
Add white wine, balsamic vinegar, and Dijon mustard to the skillet and cook over medium heat, stirring constantly to scrape up the browned bits from the bottom. Cook until glaze is slightly thick and syrupy, 3 to 4 minutes.
Move scallops to a serving plate, drizzle glaze on top, and garnish with chopped tarragon.
Serve over your favorite Risotto and top with brazed asparagus and drizzle with prepared glaze.
Fresh Greek Salad
Fresh and Light
Ingredients
3 tablespoons SLO Olive Italian aged red wine vinegar
3 tablespoons lemon juice
2 tablespoons chopped oregano
1 tablespoon chopped mint
Salt and freshly ground pepper
4 romaine hearts, torn into 1-inch pieces
6 Kirby or English cucumbers, peeled and sliced 1/2 inch thick
6 medium tomatoes, cored and cut into wedges
1/2 small red onion sliced thin
1/2 pound feta cheese, crumbled (about 1 1/2 cups)
1 cup Gaeta or Kalamata olives, pitted (6 ounces)
Instructions
Make the dressing: Combine olive oil, vinegar, lemon juice, oregano, and mint in a small bowl and whisk until blended. Season with salt and pepper.
Combine romaine, tomatoes, cucumbers, onions, cheese, and olives in a large bowl. Toss salad with dressing and serve.
Balsamic Berries and Yogurt
Ingredients
8 ounces strawberries, hulled and halved, or quartered if very large (about 1 1/2 cups)
1 cup blueberries
1 cup raspberries and blackberries
1 tablespoon SLO Olive Reserve aged or Raspberry balsamic vinegar
1 teaspoon Big Sur Honey
2/3 cup whole-milk Greek yogurt. Or you can substitute creme fraiche or ricotta cheese
Instructions
Toss the strawberries, blueberries, and raspberries with the balsamic vinegar in a large bowl. Let sit for at least 10 minutes. Stir the yogurt, creme fraiche or ricotta and honey together in a small bowl. Divide the berries among serving bowls or glasses and top each with a dollop of honey yogurt.
