This year, one of our most prolific types of squash are our white scallops. Although they look like overgrown pattypans, I believe (if my seed catalog is to be believed) that they are a different type of squash. They range in size from as small as a saucer to as large as a dinner plate.
- Pan Fry
Pan frying is one of the simplest ways to prepare the squash, and it's my favorite. There's not really a recipe involved. Cut the squash in half vertically and scoop out the seeds. Slice the squash (about 1/2 inch thick). Heat a frying pan to medium high. Pour a little oil (I like half olive oil and half butter) into the pan. Cook the squash for several minutes on each side, until golden brown. Sprinkle with salt and pepper.
The squash can be topped with chopped herbs, tomatoes, spaghetti sauce, sauteed garlic and onions, or anything else you'd like. The scalloped profile of each piece makes for a beautiful dish. Enjoy!