Sautéed Patty pans (in a white wine lemon zest)

Patty pans are aka Scalopini, Scallop or summer squash and many more tropical names in North America. They come in three colours; white (green tint) green (starship) and yellow (sunburst). I like to sauté these squash in goat butter for an extra whop of flavour. Liberte dairy produces goat butter and is available locally.   

Ingredients:

1 lb.      Fresh small patty pans cut in 2 or 3 slices lengthwise.

2 Tbsp. Butter (goat butter if available)

1 Tsp   Lemon zest

1 oz.     White wine or lemon juice

1 Tsp    Finely chopped parsley

Sea salt and black pepper to taste

Method:

On a med-high heat, place butter in a sauté pan. When the butter melts and starts to bubble add the patty pans and sear on both sides. The squash should be lightly browning before you add the white wine. Cook and flip till the wine reduces by half then sprinkle the lemon zest and parsley. Season with salt and pepper and serve

Another original mouth-watering recipe From Kosta the Fishmonger ... for you to savour!

We welcome your feedback or questions at kostaz@telus.net or do stop by the Salmon Shop or Screaming Mimi’s Lonsdale Quay Market, North Vancouver.