pan-grilled scallops, roasted tomatoes, cavalo nero


I haven’t looked using the search function on this site, but there’s a pretty good chance that at some time in the past I’ve posted a meal which featured the same three main elements included in this one.   We like each of them a lot, so it wouldn’t be a surprise if they had gotten together more than once.  Even if this might look like a repeat, it wouldn’t be entirely the case because last night there was one significant ingredient I wasn’t using until this winter:  baby leeks.

  • scallops from American Seafood Company, thoroughly dried (to ensure the grill marks), seasoned and pan-grilled briefly on both sides, finished with a squeeze of juice from a local lemon grown by Fantastic Gardens of Long Island, finely-sliced baby leeks from Rogowski Farm, and olive oil
  • Maine cherry ‘cocktail’ tomatoes from Whole Foods, slow-roasted along with dried Italian oregano from Buon Italia, olive oil, and garlic cloves halved lengthwise from Samascott Orchards
  • small, tender, very young cavalo nero from Bodhitree Farm, briefly wilted with olive oil and Samascott garlic halves which had first been heated in the oil
  • the wine was a white French, Domaine Gilbert Picq & ses Fils Chablis 2012
  • the music was Ferdinand Ries piano sonatas