They were small, but they took grill marks like never before. eighteen smallish sea scallops (14 ounces total) from American Seafood Company, rinsed, dried, slit horizontally with a very sharp knife almost all of the way through to accommodate tiny spoonfuls of a mixture of some fresh chopped fresh epazote and a bit of spring …
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smoked scallops, sauced, wild dandelion; potatoes; tomato
I’m writing shorter posts here, at least for a while, since I had neglected publishing anything at all for weeks. I may later go back and resurrect a few of the more interesting meals that never made it in print here in February and March, but I’m making no promises to myself that I will …
smoked scallops, lettuces; thyme-grilled quail; pole beans
Once I got going with specialness, bringing home a super shellfish appetizer from the Greenmarket (where, incidentally, seafood always wild game, except for the delicious farmed trout from Dave Harris’s Max Creek Hatchery) the idea of a main course of grilled quail (delicious, but actually almost always ‘farmed game‘, when it comes to the experiences of most …
grilled scallops, scallion; boiled potato, thyme; kale, garlic
It was a straightforward version of my usual treatment of sea scallops, and the vegetables were also pretty simply cooked. eighteen Hampton Bays sea scallops (14 ounces total) from American Seafood Company, rinsed, dried very thoroughly with paper towels then placed in a paper plate to prevent condensation, seasoned with local Long Island sea salt …
smoked scallops, greens; roast veal chops; potato; greens
I had put them together in this meal for other reasons, but the smoked scallops and the roasted veal seemed to somehow share a real affinity, something that was barely apparent to me until I was sitting down to the second of those courses last night. six smoked scallops (a total of 8 ounces) from …
scallops, lemon, spicy parsley; red napa, spring red onion
Pretty simple. thirteen Hampton Bays sea scallops (15 ounces total) from American Seafood Company, rinsed, dried very thoroughly with paper towels then placed in a paper plate to prevent condensation, seasoned with local Long Island sea salt from P.E. & D.D. Seafood and freshly-ground black pepper, grilled briefly (90 seconds on each side) in a …
smoked scallops, arugula; duck breast, treviso, balsamic
I suppose it was surf and turf last night, but I can never forget that in the middle ages some ecclesiastical authorities considered some waterfowl to be fish, when it came to observing some religious fasts. six smoked scallops from Pura Vida Seafood Company in the Union Square Greenmarket, brought fully to room temperature, arranged …
scallops, lemon, bronze fennel; tomato, pericón; puntarelle
Dinner was a cinch. I really went pretty basic with the scallops this time, the tomato was almost as minimal, and the puntarelle have almost become something I could do in my sleep. But I did manage to include a tiny (edible) bouquet on the plate (a last minute inspiration). eleven sea scallops (14 ounces …
epazote/garlic-stuffed scallops; agretti, golden tomatoes
A tough one. Somehow I must have persuaded myself that the tougher parts of the agretti branches I had picked up at the Greenmarket would miraculously soften once they had been parboiled. I was wrong, and now it was getting pretty late for any major change in the menu. I had suspected I might have …
scallops, garlic flowers; amaranth; eggplant, garlic, herbs
These images, and especially the plates, are still looking a little pink, since I haven’t yet fixed the wiring on the 100-year-old overhead fixture in the breakfast room (I turn up the light at dinner only for the photographs), so I’m using a 100-year-old gooseneck lamp in the interim, which apparently has a rosy reflector. …