very simple, and very fast

 

The Long Island scallops available in the Union Square Greenmarket lately have been smaller than expected, or desired, and that probably explains why I decided to try embellishing the preparation of the mollusks with both a spice and an herb this time, although it’s not my usual style.

• sixteen smallish sea scallops from P.E. & D.D. Seafood, washed, rinsed and dried very thoroughly, pan grilled for about 90 seconds on each side, then finished with one small seeded and thinly-sliced orange-yellow cayenne pepper from Oak Grove Plantation, a squeeze of organic lemon juice, a drizzle of olive oil, and some chopped fresh oregano from Stokes Farm [the basic recipe, minus the pepper and the oregano, is included in Rose Gray and Ruth Rogers’, ‘Italian Easy: Recipes from the London River Cafe‘]
• baby cavolo nero, lacinato kale, or black kale, from from Lucky Dog Organic Farm, briefly wilted with olive oil and two halved Rocambole garlic cloves from Keith’s Farm (the garlic first heated in the oil until beginning to brown), finished with salt, freshly-ground tellicherry peppercorns, a squeeze of organic lemon juice, and a drizzle of olive oil
• the wine was a California (Clarksburg) white, Akiyoshi Reserve Chardonnay Clarksburg 2014
• the music was symphonies 4, 5, and 6 of Michael Haydn, performed by Bohdan Warchal and the Slovak Chamber Orchestra