Dharma Blue

Chef Andrea O'Bannon
300 S. Alcaniz Street
Pensacola, FL
850-433-1275

Bacon Wrapped Scallops with Corn and Shiitake Salad,
Bow-Tie Pasta with Rosemary Grilled Chicken
and Feta Cheese and Spinach,
Grilled Bread and Tomato Salad

Bacon Wrapped Scallops with Corn and Shiitake Salad

• 1 or 2 scallops
• 1 or 2 pieces of thick sliced bacon, half cooked
• Salt and pepper

Wrap bacon around scallop(s) and secure with a toothpick. Season to taste. Grill scallops until just done. Cool slightly and remove the toothpick.

• 1 cup corn, fresh or frozen
• 1/2 cup diced shiitake mushrooms
• 1/4 cup diced roasted red pepper
• 1 shallot, minced
• 1 small garlic clove, minced
• Salt and pepper
• 3 cups spring mix or a mixture of red and green leaf lettuce

Heat a sauté pan until hot. Add 1 Tbsp. oil and corn. Sauté until just starting to brown. Remove corn and add mushrooms to pan. Cook until wilted. Add to corn and combine with remaining ingredients. Set aside.

To roast peppers: Place under broiler until skin is blistered and blackened. Place in a bowl covered with a towel or place in a paper bag. When cool enough to handle, remove skin and seed. Try to avoid place under running water as it will remove a lot of the flavor from the pepper. If you are grilling the scallops, place the pepper on the very hot grill and rotate until the skin is blackened. This method is the best for this salad because the pepper will get a nice smoky flavor.

Sherry and Chipotle Vinaigrette:

• 2 Tb sp. sherry vinegar
• 1 1/2 tsp. lime juice
• 1 chipotle pepper in adobos, minced
• 1 shallot, minced
• 1 garlic clove, minced
• 3/4 cup olive oil
• 2 Tbsp. fresh oregano
• Maple syrup
• Salt and pepper to taste

Combine the vinegar, lime juice, chipotle, shallots and garlic. Whisk in oil gradually. Add the oregano right before you plan on serving and adjust the seasonings with the syrup, and salt and pepper.

To serve: Toss the spring mix with the dressing. Place greens on half of the plate. Spoon half the corn mixture on the other half. Rest scallop(s) on half of the greens and half the corn mixture. Drizzle about 1 Tbps. of dressing on the scallops and corn. Serves 2

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• 8 oz. bow-tie pasta, cooked al dente
• 4 oz. crumbled Feta cheese
• 1 bunch green onion, minced
• Fresh baby spinach
• Tomato wedges for garnish

For Chicken:

• 2 boneless, skinless chicken breast, cleaned and pounded thin
• 1 Tbsp. chopped fresh rosemary
• 2 Tbsp. chopped fresh garlic
• 2 Tbsp. fresh lemon juice
• 1 Tbsp. olive oil
• Salt and fresh ground pepper

Combine ingredients and marinate for at least 30 minutes. Grill or broil until just done.

Lemon Vinaigrette:

• 1 shallot, minced
• 1 1/2 tsp. Dijon mustard
• 3 Tbsp. fresh lemon juice
• 1/2 cup good quality fruity olive oil
• 1 tsp. sugar

Combine shallot, mustard and lemon juice. Slowly whisk in oil. Add sugar.

To serve: Toss pasta with Feta cheese, scallions and baby spinach and dressing. Slice the chicken and place on top.

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• 3 large tomatoes or 6 Roma tomatoes, diced with seeds removed
• 3 Tbsp. diced shallots
• 2 cloves garlic, smashed to a paste with 1/2 tsp. salt
• 3 Tbsp. minced fresh basil

Vinaigrette:

• 1 clove garlic
• 1/4 cup red wine vinegar
• 1 1/2 tsp. balsamic vinegar
• 1/2 tsp. dried mustard
• 3/4 cup canola and extra virgin olive oil, combined
• 1/4 tsp. sugar
• Salt and pepper to taste

Place all ingredients in a blender. Whirl for a couple of seconds. Then slowly add oil. Taste for seasoning. Toss half of the dressing with the tomato mixture.

Slice 1 loaf of good crusty bread in half. Brush bread with olive oil. Place on a hot grill. Grill until crispy. Cut into 1-inch pieces and add to tomatoes. Toss. You might need more dressing. You want the bread to soak up some of the dressing but not so that it is soggy. The beauty of this recipe is that you could add fresh mozzarella, Feta or provolone cheese to the salad or even some capers or Kalamata olives, grilled shrimp or chicken.

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