cumin-rubbed scallops; a bed of collards & pancetta


Note to self: This is an unbelievably easy and extraordinarily delicious entrée, employing two of my favorite things, so where has it been all these years?

This image of near perfection doesn’t look real even to me, and yet it’s a dish I put together myself a few  hours ago.  Among the several other delights and rewards in preparing this amazing surf, turf, and colewart entrée was the knowledge that I was including a late fall vegetable in a meal being served at the end of the first week of March.  Woot!  Mainly however it was the pleasure we had in savoring both its taste and its textures.

  • late this afternoon, while trying to scare up something which would both include two Greenmarket prizes of the day, and which could also be assembled in only a few minutes after we had returned from a concert, I found on line the general outlines of the dish I ended up with;  this is Emma Ribiero’s terrific recipe, and these are the sources of the ingredients I used:  sea scallops from Pura Vida; collard greens from Rogowski Farm, cut as thin ‘noodles’ (I came home today with Ron’s last few leaves); Colameco’s uncured diced Pancetta from Whole Foods; and one minced Christopher Ranch garlic clove from Eataly
  • the wine was a French white, Muscadet Sèvre et Maine, Domaine La Haute Fevrie 2013
  • the music was Rodion Shchedrin’s 1999 Piano Concerto No. 5