This one pretty much comes straight from the pages of “The Herbal Kitchen” by Jerry Traunfeld, the owner of the Herbfarm Restaurant. I have to say this book is really growing on me. I have cooked a dozen or so recipes from it, all have been great, dead easy to follow, with accurate cooking information. One thing that kinda bugs with cookbooks is when timings and amounts are just plain inaccurate. Whilst I completely love Jamie Oliver’s cookbooks, a few recipes in those fall foul to this. If you have been cooking a while, it is obviously no problem – you just make the required adjustments, but that isn’t good if you are learning.

 I had seen this recipe in there, and thought about cooking it a few times. For some reason I never did, until yesterday that was. It was one of those “doh, I should have done this earlier” moments for sure. A really flavorful dish, that uses a ton of veggies, and is dead quick to cook. Cannot argue with that really. And to top it off, it uses scallops, one of my favorite critters from the sea. Because of copyright reasons, I cannot talk about how the dish is made.. but I can give you a lowdown on what is in it.

Traditionally succotash is made with corn and some kind of smallish bean – normally lima. I had a good ear of corn for this recipe, but I only had green beans. No problem really though, just chop em up into shorter lengths. Other veggies? Onions, cucumber and red peppers. All very healthy. Some wine goes into the mix too. Of course, Jerry has to add a few herbs – and this recipe is no exception, basil and cilantro go into this one.

I should also mention that something horrific happened today also. I ran out of butter. Shit shock horror. That isn’t good. I am not a butter fiend by any stretch of the imagination, but I do like to have some on had when it is really required. Typically I cut the amount of butter needed by 1/2 to 1/3. I am really sensitive to fats, and too much in a dish just makes it inedible for me. It tastes too rich, too buttery. The clam linguine at Rays Cafe is a great example of this. It would be completely awesome if they only used 1 tablespoon of butter, not what seems like 20. I have never really got into all the different brands of butter out there either. I typically just use a good organic grass fed brand. Lets get some Omega3 in there along with all the Omega 6′s!

Anyhow, not much profound to say with this one. It was quick, it was darn tasty, and I would definitely cook it again.