Scallop with Stuffed Patty Pan Squash

Serves 2

For this recipe I paired Aloe Organics Farm with the delicious scallops from Cape Cod chosen at Sarasota seafood company

Ingredients

1 lb  jumbo sea scallops

1 1/2 to 2 tablespoons vegetable oil

1 garlic clove, minced

2 medium zucchini (3/4 lb total), chopped

2 patty pan squash tops cut and center removed

½ red onion diced

2 cubanelle peppers diced

1 Tablespoon butter

Chicken stock as needed

Panko bread crumbs

Fresh thyme

Garnish: fresh cilantro sprigs and fresh dill

Directions

1. Remove tough muscle from side of each scallop if necessary. Pat scallops dry and sprinkle salt and pepper to taste. Heat 1/2 tablespoon oil in a large nonstick skillet over moderately high heat until hot but not smoking, sear scallops in 2 batches, adding another 1/2 tablespoon oil if necessary, until golden, 1 to 2 minutes on each side. Transfer scallops to a plate.
2. Add remaining tablespoon oil to skillet, add garlic over moderate heat, stirring, until fragrant, about 30 seconds. Add zucchini, onions, peppers, thyme  and salt and pepper to taste, Cook stirring frequently, until crisp-tender, add bread crumbs, butter and a splash of chicken stock (4 to 5 minutes).