epazote/garlic-stuffed scallops; tomato, red cress ‘salad’

They were small, but they took grill marks like never before.

  • eighteen smallish sea scallops (14 ounces total) from American Seafood Company, rinsed, dried, slit horizontally with a very sharp knife almost all of the way through to accommodate tiny spoonfuls of a mixture of some fresh chopped fresh epazote and a bit of spring garlic, both from Lani’s Farm, a pinch of crushed dried aji dulce pepper from Eckerton Hill Farm, a little local P.E. & D.D. Seafood Company sea salt, and a bit of whole black pepper, all having been first chopped together very finely then removed to a small bowl where just enough olive oil was added to form a paste [the ‘stuffed’ scallops not rolled around on a plate with a little more olive oil as the original recipe had specified and I had done in the past, so that this time there really were serious ‘grill’ marks], drained, pan grilled in an enameled cast iron pan for about 1 1/2 minutes on each side, removed to 2 dinner plates, finished with a squeeze of lemon and a drizzle of olive oil
  • something like a salad of dressed red watercress from Max Creek Hatchery combined, as a last minute thought, chopped with one very ripe mahogany-colored heirloom tomato from Shushan Hydroponic that had been heated in olive oil, seasoned with salt and pepper, and sprinkled with a few chopped leaves of an oregano plant, also from Shushan Farm, then sprinkled with some toasted fresh breadcrumbs remaining from an earlier meal
  • the wine was a French (Loire/Anjou and Saumur/Anjou) white, Anjou Blanc ‘Les Grandes Brosses’, Château de la Roulerie 2018, from Astor Wines
  • the music was an album that included Beethoven’s Symphony No. 8, Tchaikovsky’s Francesca da Rimini overture, and Mark-Anthony Turnage’s Piano Concerto, in performances by the Rotterdam Philharmonic Orchestra conducted by Yannick Nézet-Séguin  



April 15