Sara joins Dan and Mitchel of Fairway to whip up three delicious appetizers.
4 zucchini sliced medium 1/2 inch thick
2 cloves garlic, crushed
1 small red onion, finely chopped
2 tablespoons flour
1 tablespoon dried chili pepper flakes
salt to taste
Dice the onion, crush the garlic and mix together. Add chili pepper flakes and chop together. Place in a bowl.
In a heavy pan, add 3/4 inch of olive oil to 375 degrees.
Add the flour to a bowl and toss the zuchini in it. Shake off excess flour and place in the pan. Let sit for 6-8 minutes. Move around with a spoon so it cooks evenly. When it is golden brown take the zucchini out of the pan with a slotted spoon and place directly into the bowl with the onion, garlic and pepper and mix. Sprinkle with kosher salt and serve at room temperature or slightly chilled.
Stuffed Medjool Dates
8 medjool dates
8 teaspon goat cheese per
4 slices prosciutto
2 handfuls baby arugula
cumin to taste
Preheat your oven to 425 degrees.
Slice the dates down the middle and remove the pit. Stuff each date with 1 teaspoon goat cheese. Wrap each date in 1/2 slice of prosciutto. Place the dates on a baking sheet and heat in the oven for 4 minutes. Add 1/2 handful of baby arugula to each of your plates. Remove the dates from the oven sprinkle and place two dates on each plate. Sprinkle lightly with cumin. Enjoy!
8 sea scallops per person
1 cup flour
1 tablespoon clarified butter
1 sprig tarragon
4 sprigs flat parsley, leaves chopped
1/2 bunch chervil leaves, chopped
6 leaves rosemary, chopped
1 shallot, chopped
4 tablespoons cold butter
Chop the herbs and shallot add to a bowl and set aside.
In a non-stick pan heat 1 tablespoon clarified butter over a medium heat.
Season flour with salt, pepper. Season scallops with salt and pepper.
Dredge scallops in flour and shake off excess flour. Place scallops in pan over a medium heat. Let sit for 3-4 minutes to caramelize, turn over and let sit for 3-4 more minutes. Add 2 scallops to each plate. Turn off the flame and remove the leftover clarified butter from the pan. Add 4 tablespoons cold butter and then add fresh herbs and shallot. Swirl the pan so butter melts. Add sea salt and stir. Drizzle sauce over plated scallops. Enjoy!
Promotional consideration provided by Fairway Market. This article is sponsored content and does not reflect the opinions of NBC Local News.