Connecticut Style!

We had fun again with Desiree on Channel 8's "Connecticut Style"

Below you will find our recipes for roasted corn salad and grilled

sea scallops which were a big hit with the crew. Mike and

Laura Gambardella supplied us with the most enormous scallops

on the day, and if you want some for yourself, come to the farmers'

market on Wednesdays 3:30-7pm or to the farm on Saturdays

when the Gambardellas are selling their wonderful seafood!

Robert Treat Farm Roasted Corn Salad

8 ears freshly picked corn

1 small onion - finely chopped

Large bunch fresh cilantro finely chopped

1/4 cup freshly squeezed lime juice

1/4 cup extra-virgin olive oil

big pinch of sea salt

freshly ground black pepper to taste

Soak corn in the husks in cold water for 15-20 minutes

Roast on barbeque grill for 20 minutes on medium heat, turning 4 times

Allow to cool enough to handle, then peel off husks and silk

Cut kernels off cobs with sharp knife

Whisk together olive oil, lime juice, salt and pepper in serving bowl

Add onion and corn kernels, toss well and serve

May also be served chilled

Grilled Sea Scallops

20 medium to large scallops

1 large clove of garlic, minced

Juice of 2 lemons

2 tablespoons melted butter

2 tablespoons olive oil

Bamboo or wooden skewers soaked in water for at least 20 minutes

Sea salt and freshly ground pepper to taste

Marinate scallops in garlic and lemon juice for 20 minutes

Preheat grill

Place 4-5 scallops on each skewer depending on size

Brush with a little butter and olive oil

Brush grill with olive oil

Grill for approximately 4 minutes per side depending on size, until translucent all the way through

Serve immediately