Seasonal Chef: Ode To Farmstands

Farmers markets and gardens are overflowing with verdant green herbs, vibrantly colored tomatoes and luscious vegetables. With that in mind, the following menu is perfect for summer seaside entertaining.

Bon appétit!

Broccolini

(Serves 6 to 8)

2 bunches broccolini, washed and trimmed

About 1 1/2 tablespoons extra virgin olive oil

Sea salt and freshly ground black pepper to taste

Pinch of red pepper flakes

To prepare:

Add broccolini to a large pot of boiling salted water.

Cook until dark green and crunch tender, about 5 minutes.

Plunge into cold water to stop the cooking process.

Drain well. Reserve until ready to serve.

Coat the bottom of a large skillet with olive oil.

Add garlic and sauté over moderate high heat until aromatic, 1 to 2 minutes.

Add drained broccolini and quickly sauté until hot.

Season with salt, pepper and red pepper flakes and serve at once.

Fresh Diver Scallops
With Garlic, Tomato, Chives, Peppers And Herbs

(Serves 6 to 8)

About 2 pounds large raw sea or diver scallops, small side muscle removed, rinsed and drained (about 5 to 6 per person)

6 large cloves of garlic, thinly sliced

About 1/3 cup grape seed or canola oil

3 large tomatoes, washed, cored, and diced

1 large green bell pepper, cored, seeded, and cut into small dice

Generous 1/4 cup snipped chives

Generous 1/4 cup chopped flat leaf parsley

About 12 large basil leaves, chiffonade

Pinch red pepper flakes to taste

To prepare:

Add oil and garlic and sauté in a large skillet over moderate heat until the garlic is aromatic and light brown, about 3 to 4 minutes.

Remove with slotted spoon and set aside.

Meanwhile prepare tomatoes, pepper and herbs and set aside until just before serving.

Pat the scallops dry with paper towels.

Reheat the garlic-scented oil over moderate high heat.

Working in batches, sauté the scallops until they are light brown on the edges and barely opaque, about 2 to 3 minutes per side.

With a slotted spoon, remove scallops and set aside on paper towel-lined plate. Continue until all the scallops are cooked.

Return all the scallops to the skillet, stir in tomatoes, bell peppers, chives, parsley, basil and red pepper flakes and quickly sauté until the vegetables are heated through and aromatic, about 3 minutes. Serve at once.

Fresh Peaches
With Blueberries
And Red Raspberry Purée

(Serves 6)

6 fresh ripe peaches, peeled and sliced

Juice of one lemon

2 boxes red raspberries, rinsed

2 pints blueberries, rinsed

Sugar or agave to taste

1 cup sour cream

1 cup heavy cream

1 bunch fresh mint leaves

To prepare:

One day ahead: Whisk sour cream and heavy cream together in a bowl until smooth to make crème fraiche. Transfer to clean glass or plastic container and refrigerate overnight.

Serving day: Place raspberries in a food processor and purée until smooth.

Pour through a fine mesh strainer set over a bowl to remove the seeds.

Taste and sweeten with sugar or agave to taste.

Refrigerate if desired.

Drop peaches in boiling water and blanch until the skin slips under the pressure of your thumb, about 30 to 60 seconds.

Remove from the water, peel and quickly slice the peaches into even slices.

Roll in lemon juice to keep from turning brown. Set aside.

Taste and sweeten according to personal preference.

Arrange peach slices on dessert plates in a spoke design.

Drizzle raspberry sauce on the peaches and garnish the plate with blueberries.

Top with crème fraiche and serve with a sprig of fresh mint.