It was one of those times when the amount of seafood was going to be either too little or too much. At first I decided to just go with the rather small piece of flounder, and make up the difference with an additional vegetable, but then I went back to the fishers’ stall and asked …
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insalata caprese; scallops, tomato butter; tomatoes; greens
Even as I was assembling them in my mind, I knew that both courses would seem to be as much about tomatoes as anything else, especially since tomatoes also found their way [almost] invisibly, onto the scallops as well. At least I used a different kind of tomato in each of their 3 appearances. The …
scallops, micro basil; tomato, scapes, oregano, arugula
Just straight scallops this time, but I couldn’t resist adding the beautiful micro red basil. ten medium-large Hamptons Bay sea scallops (14 ounces altogether) from American Seafood Company, 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 …
scallops, micro red mustard; tomato, fennel fronds; spinach
Larger-size sea scallops don’t show up that often at the fish stands in the Union Square Greenmarket, so I couldn’t pass these up on Wednesday. I found my vegetable a few minutes later, and I already had some very ripe tomatoes at home, so everything was set but the fixing of it. *8 large sea …
stuffed scallops; cod baked with potatoes; rapini; gelato
Our special guest, visiting from overseas (oh, magic word) had never had dinner in our apartment, at least not while we were there, so I wanted the meal to be special as well. The most important thing was not to mess up; the second was that it would be delicious, but also reflect some of the …
basil-stuffed scallops; roasted treviso, thyme, balsamic
I love this recipe for scallops, even if I sometimes think I should leave these little fanned-shell mollusks to show on their own, skipping the garlic and herb. And I’m crazy about any radicchio, in fact, any kind of the chicories. There are so many ways to enjoy radicchio in its various guises, but oven roasting is …
bay scallops on garlic/rosemary/caper couscous; bok choy
The first of 2 carpal tunnel operations (not on the cook) tells us that for a while our meals must be of a kind that can be eaten with one hand, so it was a no-brainer when I looked over the selections of seafood I found in the Union Square Greenmarket yesterday: Peconic Bay scallops! Also, …
bay scallops, lemon sauce; cabbage, juniper, balsamic
I’ve only prepared bay scallops once before (at least in modern, Food Blog times). They were okay, but the experience wasn’t good enough to encourage me to try it again. When I saw some in the Greenmarket yesterday I decided I’d give them another try. I was going to go for a treatment somewhat more simple than what I …
grilled scallops, lovage; tomatoes, thyme; red-vein spinach
As usual here, all of the main actors ( and most of the supporting cast) were local, but by mid-December some of them are more difficult to assemble. The scallops don’t really have a season, but the tomatoes would clearly have not been able to make it without the help of some creative farming practices, and the very-late-season spinach was …
grilled scallops, habanada, tomato, lemon, tarragon; rapini
I’m back, even though yesterday I had just said I didn’t have time to do these posts this week. You can ignore this one if you wish (although that probably wouldn’t be a good idea). I’m really only publishing it so that I can remember to do this preparation again. It was really, really good. I’m …