Just straight scallops this time, but I couldn’t resist adding the beautiful micro red basil.

• ten medium-large Hamptons Bay sea scallops (14 ounces altogether) from American Seafood Company, washed, drained and very thoroughly dried on paper towels (twice), generously seasoned with sea salt and freshly-ground black pepper, pan grilled for about 90 seconds on each side, finished with a squeeze of organic lemon from Whole Foods Market and some Frankies 457 Sicilian olive oil, the gift of  a friend, arranged on 2 plates and garnished with micro red basil from Two Guys from Woodbridge
• a mix of red grape tomatoes from Kernan Farms and golden cherry tomatoes from Alex’s Tomato Farm, heated in a little olive oil inside a medium copper pot in which some chopped garlic scapes had first been sautéed until tender seasoned with sea salt and freshly-ground black pepper, sprinkled with chopped spicy oregano from Windfall Farms, arranged on a bed of Sylvetta ‘wild’ arugula from Willow Wisp Organic Farm that had been seasoned with Frankies 457 olive oil, sea salt, and freshly-ground black pepper
• the wine was a California (Lodi) white, Karen Birmingham Sauvignon Blanc Lodi 2017, from Naked Wines
• the music was the ECM album, ‘Siwan’, with Jon Balke, Amina Alaqui, Jon Hassell, Kheir Eddine M’Kachiche, and Bjarte Eike