This scallops dish is a classic, at least for us, even on occasion including its accompaniments (although the details will never be quite the same).
- scallops from Blue Moon Fish Company, thoroughly dried (to ensure the grill marks), seasoned and pan-grilled briefly on both sides, finished with a squeeze of juice from a local lemon grown by Fantastic Gardens of Long Island, a sprinkling of sweet hydroponic cress from Stokes Farm, and olive oil
- Maine cherry ‘cocktail’ tomatoes from Whole Foods, pan-grilled and finished with sweet savory from Bodhitree Farm, and olive oil
- small, tender, very young, very sweet White Russian kale (‘Dwarf Siberian’?) from Rogowski Farm, chopped, wilted with olive oil in which a lightly-crushed head of ‘music garlic’ from Migliorelli Farm, cut in two, had been heated, seasoned with salt and freshly-ground pepper, and drizzled with more olive oil
- the wine was a Spanish white, La Val Albariño Rias Baixas 2013
- the music throughout was once again that of several police helicopters overhead, spending the citizenry’s hard-earned cash on aviation fuel ‘supervising’ them, (and ignoring the fact that that same citizenry is their employer)