scallops with onion tops; tomato with oregano; kale


Hunting and gathering:  I picked up the scallops Monday in the Greenmarket, and I already had some kale, but I also wanted to add something which would both fill out the color palette on the plate and add to the modest amount of the serving, at least psychologically.  I pulled a few tomatoes off of the breakfast room window sill.  The onion tops were totally new to me. When I saw the hand-written sign under the awning of the Phillips Farm stall yesterday I had to check them out (it is still early April, after all), although I already knew there was just no way I was going to be going home without them.

I snap pictures of most of the things I buy at the Greenmarket, usually only to be able to have a record of my sources for the purposes of this blog.  The picture below was one of those snapshot ‘notes’, but I like the sense of place and the pocket drama it suggests, .  Also, this is the first time I’ve ever recorded ‘onion tops’.


  • scallops from P.E. & D.D. seafood dried (to ensure 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, sliced spring onion tops from Phillips Farm, and olive oil
  • three Maine cherry ‘cocktail’ tomatoes from Whole Foods, sliced, grilled briefly as the scallops finished cooking, seasoned and sprinkled with chopped fresh oregano from Phillips Farm
  • kale from, Rogowski Farm, chopped, wilted with olive oil in which one lightly-crushed garlic clove from Samascott Orchards, cut in two, had been heated, then seasoned with salt and freshly-ground pepper, and drizzled with more olive oil

the wine was a French white, Domaine Paul Buisse Touraine Sauvignon Blanc 2014 from Chelsea Wine Vault

the music was several of Beethoven’s Opus 18 Quartets