grilled scallops, sautéed oyster mushrooms; wilted kale

The scallops were delicious (unless you really mess up, it’s almost inconceivable that scallops could not be delicious), but the mushrooms were really, really good. I can’t account for that success; I’ll have to leave it as one of the mysteries of non-mechanized cooking. [update: I just realized that, in reading my account, the last time I prepared these mushrooms to accompany scallops I had apparently forgotten to season them while they were cooking which would certainly explain why last night’s were so much better]

  • ten sea scallops (12.5 ounces) from P.E. & D. D. Seafood, rinsed, dried thoroughly, seasoned with sea salt and freshly-ground black pepper, briefly grilled (90 seconds on each side) on a medium size enameled cast iron pan, finished with a squeeze of juice from a Chelsea Whole Foods Market organic lemon and a drizzle of olive oil
  • a garnish of micro red radish from Two Guys from Woodbridge

  • two ‘heads’ of yellow oyster mushrooms (7 or 8 ounces altogether) from Blue Oyster Cultivation sautéed inside a large high-sided antique copper pot in a tablespoon of butter, or a little more, for about 4 minutes, one medium finely-chopped ‘camelot’ Dutch red shallot from Quarton Farm and one finely-chopped garlic clove from Foragers Market added, still over the flame, mixed with the mushrooms for 2 minutes, some sea salt, freshly ground black pepper, and a bit of crushed dried habanada pepper stirred in before almost a quarter cup of a Lustau dry (fino) sherry from Philippe Wines was poured into the mix, which was allowed to simmer, again stirring, for another minute or two before about a teaspoon of chopped fresh thyme from Phillips Farms was tossed in and the pan removed rom the heat, a tablespoon, or a little more, of Organic Valley ‘Cultured Pasture Butter’, divided into small pieces, added and stirred until it had melted into the mushrooms, which were then arranged on the plate next to the scallops