scallops with lemon/radish; tomato with basil/fennel; kale
fourteen medium scallops from P.E. & D.D. Seafood, washed, drained and very thoroughly dried on paper towels (twice), generously seasoned with salt and pepper, pan grilled for about 90 seconds on each side, finished with a squeeze of lemon and a scattering of purple micro radish from Two Gus from Woodbridge, then drizzled with some good olive oil
more than a handful of red and orange cherry tomatoes, halved, from Lower Hayfields, a friend’s garden in the Hudson River town of Garrison, heated briefly in olive oil, seasoned with salt and pepper, a bit of New York CIty basil from Gotham Greens, via Whole Foods, torn, mixed in, and served dusted with micro bronze fennel, also from Two Guys from Woodbridge
curly kale, again from Lower Hayfields, wilted in a little olive oil in which several bruised organic garlic cloves from Willow Wisp Farm had first been heated or ‘sweated’ in the oil with a small amount of crushed dried Sicilian pepperoncino from Buon Italia, seasoned with salt and pepper, and, once on the plates, drizzled with olive oil
