grilled scallops, habanada, tomato, lemon, tarragon; rapini

I’m back, even though yesterday I had just said I didn’t have time to do these posts this week. You can ignore this one if you wish (although that probably wouldn’t be a good idea). I’m really only publishing it so that I can remember to do this preparation again.

It was really, really good. I’m calling it for the habanada peppers.

  • eighteen medium scallops from the American Seafood Company stand in Chelsea’s Down to Earth Farmers Market on 23rd Street, washed, drained and very thoroughly dried on paper towels, generously seasoned with salt and pepper, pan grilled for about 90 seconds on each side, finished with a squeeze of organic Trader Joe’s lemon, arranged on the plates with a scattering of horizontally-sliced fresh habanada peppers from Norwich Meadows Farm and 8 halved sun gold tomatoes from Berried Treasures Farm that had been softened, in succession, in a little olive oil inside a small Pyrex pan, finished with a sprinkling of chopped tarragon from Willow Wisp Farm and drizzled with some more olive oil