grilled scallops, sorrel; tomatoes, tarragon; purple bok choy

This meal suggests summer, but it is likely to be the last of that sort for a while, since it was served a few hours after the winter solstice.

  • twenty medium size sea scallops (about 14 ounces) from Pura Vida Seafood, washed, drained and very thoroughly dried on paper towels (twice), generously seasoned with sea salt and freshly-ground black pepper, pan grilled for about 90 seconds on each side, finished with a squeeze of organic lemon from Whole Foods Market, scattered with some cut, or shredded sorrel leaves from Windfall Farms, and drizzled with some Frankies 457 Sicilian olive oil
  • four Backyard Farms Maine ‘cocktail tomatoes’ from Whole Foods Market, halved, their cut sides sprinkled with salt and pepper, pan grilled, turning once, arranged on the plates, sprinkled with chopped tarragon from Stokes Farm and drizzled with olive oil