Jill Fergus

I began cooking as a child and feeding family and friends has always been my passion. My kitchen is a busy one. I love to experiment and embrace the kitchen successes along with the accidents. I love to cook and collaborate with friends. I am seasonally driven (I love the farmer's market!), avoid processed foods and focus on whole and organic (mostly plant-based, but not exclusively) choices. In my home, my family has a variety of eating preferences from plant-based, gluten free, refined sugar free to full on omnivore. My goal is to create dishes to please all, either as is or with minor adjustments to the recipe. Where did "Feed the Swimmers" come from? When my kids began swimming competitively and growing into young adults, I realized, even more, how important nutrition is to performance, growth and overall health and emotional well being. Everyone (including the coach during travel meets) would ask "what are you feeding the swimmers?" This has become my mantra whenever I'm in my kitchen cooking for family and the friends I love.



Montauk Penne

Montauk Penne

I'm calling this one Montauk Penne. I can't help but take advantage of the amazing abundance of produce and fresh seafood all around me from farmstands, farmers' markets, pick your own and local markets late summer. I chose Scallops, but shrimp may easily be substituted. For a vegan option, trumpet mushrooms would be ideal. For a crazy delicious vegetarian version, I like to toss this with a good Feta. This one is a crowd pleaser!


I use one pan throughout. Once sear the scallops. I like to sautée each vegetable individually, to preserve their color and ensure each is not overcooked and I season each as I go. This, overall, is simply seasoned with flaky sea salt, fresh ground pepper and fresh herbs, all of the yummy liquids from the veggies and the sweetness of the scallops. Oh, and it's finished with good olive oil and a squirt of lemon.  I have written a recipe (below) but please improvise with your favorite vegetables and what you have in hand!

Montauk Penne

Take advantage of amazing summer produce. Anything goes- the vegetables I've listed are simply a recommendation. Use what you love, have on hand or find at your local farmstand. Feel free to add fresh corn as well! Feel free to replace the scallops with shrimp if wild.


Serves 4 hungry people


1 lb Scallops

Splash of White Wine 

Sweet Red Peppers, sliced

Sweet Yellow Peppers, sliced

1 Medium Zucchini, quartered lengthwise , seeded and sliced

1 Medium Summer Squash, quartered lengthwise, seeded and sliced

Handful Radish of choice, quartered

Handful Hekurei Turnips, quartered

Handful Shishito Peppers

1 cup Sungold Tomatoes

1 cup Cherry Tomatoes

2-3 Heirloom Tomatoes of choice, seeded and sliced

Handful of assorted fresh herbs of choice

1/4 cup (approx) Grape seed oil

1/4+ cup Extra Virgin Olive Oil

Squirt or two of Lemon

Crushed garlic (optional)

Flaky Sea Salt

Fresh Ground Pepper

1 lb Buckwheat Penne (or penne of choice)


Prepare pasta per package directions, cooking until al dente. Set aside and toss with a touch of olive oil to avoid sticking.

 Pat Scallops dry and season with sea salt and pepper. Heat pan over medium heat and add some of the grape seed oil to just coat pan. Add scallops, careful not to overcrowd, you will need to do this in multiple batches, and sear about 2-3 minutes each side until golden brown (be careful not to overcook).

Set cooked scallops aside. Deglaze pan with a small splash of white wine.

Add some more oil to pan and start with vegetables, seasoning with salt and pepper as you go. Sautée peppers, zucchini and summer squash, remove from pan and set aside on a large shallow platter (you want to catch the liquid from the veggies).

Blister shishitos with salt. Set aside. Repeat with each vegetable individually- turnips, Radish and sliced tomato.

Toss in whole sungold and cherry tomatoes and cook until slightly blistered but still intact.

In a large bowl, toss veggies and all of their liquid with penne and fresh herbs. Adjust seasoning and top each serving with scallops.



For a vegan option, omit scallops and substitute seared trumpet mushrooms.

For a vegetarian option, omit scallops. This is crazy delicious with Feta.

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