smoked scallops, sauced, wild dandelion; potatoes; tomato

I’m writing shorter posts here, at least for a while, since I had neglected publishing anything at all for weeks. I may later go back and resurrect a few of the more interesting meals that never made it in print here in February and March, but I’m making no promises to myself that I will take the time to do it.

This meal was unusual, not just because it involved smoked scallops (although these are not unfamiliar inside our kitchen), but because this time I had ‘cooked’ the bivalves (lightly) and served them with a bit of a sauce. In fact this was the second time I had done this, but the first time had been during the Food Blog ‘blackout’).

As always, almost every part of the meal came from local producers selling in the Union Square Greenmarket.

  • only about 9 ounces of smoked scallops from Pura Vida Seafood, warmed inside a heavy copper pot in a bitof utter, heated through, briefly, removed and kept warm, replaced by about 4 ounces of white wine, half an ounce of fresh lemon juice, a bit of chopped thyme, and a teaspoon of chopped garlic, the flame turned up and the liquid reduced until almost gone, 3 tablespoons of cold butter added, one at a time, and swirled in until melted, and just before the last one was introduced, some finely sliced green sections of spring garlic, and a bit of chopped peppermint mixed in, the scallops returned to the pan, tossed to coat, served immediately on a bed of wild baby dandelion, including some tight buds (they looked and crunched like fresh capers), the sauce spooned over them
  • a few Peter Wilcox potatoes, from Windfall Farms, boiled, halved, tossed with a little butter, garnished with chopped baby fennel fronds
  • two Italian heirloom tomatoes from Shushan Farm, halved, seasoned with salt, pepper, and a pinch of dried aji dulce pepper, heated in a little olive oil
  • the wine was a Basa Rueda blanco 2017, from North Village Wine
  • the music was  Beethoven’s 1st string quartet, and his 1st and 2nd piano sonatas, the quartet performed by the Miró Quartet, and the sonatas by Igor Levitt