I used to think it was autumn that was the most blessed season for vegetables, but moving through the unfolding surprises of spring, especially since they follow a season that has to be described as semi desert, I might have to reconsider that thought. Onion buds, for starters, and there will be more of that …
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grilled scallops, lemon, garlic mustard; tomato; asparagus
Because it introduced almost nothing that was new into the food conversation on this blog, I wasn’t going to bother doing a post about this meal, but there was that ephemeral garlic mustard part, so I changed my mind. sixteen sea scallops (14 ounces) from Pura Vida Seafood, rinsed, dried very thoroughly, seasoned with sea salt …
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 …
ricotta, focaccia; basil-filled scallops, micro mustard; kale
It was to be a very simple meal that I could almost do in my sleep, because we had a guest, and there was going to be some serious discussion about some future construction in the kitchen. I expected to be pretty distracted, but I managed to put together a pretty tasty meal. It turned …
bay scallops, lemon/cress; sunflower greens; purple potato
Something of a study in contrasts, with a green theme running through it, but it was also a late-winter dinner with a balance of two very different elements entertained by herbs that are normally associated with warmer seasons. We liked it a lot. one tablespoon of olive oil and 2 tablespoons of butter heated in a …
grilled scallops; micro chard; mustard; buckwheat baguette
Last night we had plans to see what turned out to be a brilliant production of Athol Fugard’s brilliant 1969 ‘Boesman and Lena’ at Signature Theatre. We knew we’d be home fairly late, late at least for making a dinner, so while at the Greenmarket that afternoon while picking a seafood and a vegetable, I …
radishes; scallops, greens; swordfish, lacinatto; cheeses
There were four courses, even though it was just an ordinary Saturday, but we rarely stand on ceremony. We began with a couple of different nibbles. a bunch of ‘French breakfast radishes’ from Eckerton Hill Farm, with a small dish of Maldon salt Fiori di Puglia Taralli al Peperoncino, from Buon Italia. There was also a …
scallops, thyme; garlic/oregano-roasted tomatoes; arugula
It was late January, but last night’s dinner looked more like summer, thanks to the creativity of our local producers (everything, except for the tomatoes, came from area fields and waters). The delicious large cherry tomatoes came from Maine, which, as an adopted New Englander, I think of as almost local (at least it’s not …
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 …
scallops, arugula; fennel/chili-rubbed grilled tuna; greens
(one scallop looks as large as the tuna, but the plates are of different sizes) The meal was a great success, especially since it had to be cobbled from two different kinds of seafood: When I learned that the fish monger had only one piece of tuna left, one that was a bit small for …