Sometimes it may actually be better late than ever. I arrived at the Greenmarket well after 1 o’clock on Monday, where I discovered that PE & DDSeafood had sold out of everything but swordfish (one steak left), tuna, and scallops. I had intended to pick up one of the less expensive items, but they had already been …
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Pimientos de Padrón; scallops, salsa verde, trifolati
a first course of sautéed pimiento de padrón, from Lani’s Farm, finished with a sprinkling of flaky Maldon salt, followed by pan-grilled scallops from PE & DD, finished with a drizzle of lemon, olive oil, and a dollop of salsa verde (chopped parsley and mint, olive oil, garlic, capers, anchovy, dijon, red wine vinegar), accompanied by zucchini …
a rainbow of glorious scallops
I spotted this very attractive display of still-in-the-shell Taylor Bay farmed scallops at my favorite seafood vendor this afternoon, The Lobster Place in Chelsea Market. They’re not cheap, and certainly not as cheap as they would be back in Rhode Island or on the Cape, but I might have included the little ones in tonight’s dinner, …
broiled red perch with garlic/anchovy/lemon; tomato; kale
Still working on that summer heirloom tomato thing, now heading toward mid-December. six beautiful 2 or 3-ounce orange/red ocean perch fillets [aka redfish, or rose fish] from Paul at the Pura Vida Seafood stand in the Union Square Greenmarket, rinsed and dried, both sides brushed with 2 tablespoons of olive oil mixed with a total …
broiled sea perch, anchovy; tomato, marjoram; fennel, chili
It was our fourth seafood dinner in 9 days, but the first one to include actual fish. Until last night there had been mussels, scallops, and crabs, but nothing with fins. six beautiful 2 or 3-ounce orange/red ocean perch fillets from American Seafood Company’s stand at Saturday’s Chelsea’s Down to Earth Farmers Market on 23rd Street, …
sautéed sea bass; chestnut mushrooms, chilis; purple kale
I’m still not used to my forays with some of the finer kinds of white fish ending up as splendidly as lately they sometimes have. This was one of the very best. It all started in the Union Square Greenmarket, as always. That image is of only one of the 3 or 4 reservoirs of …
monkfish with caper butter; miche; leaved broccoli, chili
I’ve worked with this recipe twice before. It’s turned out differently each time, but each time it was terrific. I think this one may be the closest to the original concept, and I did have fun with it. To begin with, I actually cut the monkfish into medallions this time, and I floured and cooked …
bay scallop, garlic/rosemary/caper/chilis, maftoul; red kale
The meal was much, much more exciting than this image might suggest. The first time I prepared this little feast the image benefited from a little more color, but this time I arranged the vegetable in separate shallow bowls (in the picture immediately above this paragraph, and at the very top left of the picture …
tomato/chili-roasted skate, mustard/caper sauce; chard
I’ve been cooking skate wing for decades, but at least since initiating this food blog I’ve always resisted preparing it in the only way it seems everyone knows it, mostly because it is the only way everyone knows it: sautéed in brown butter and served with capers. Last night, for a fresh thick un-filleted skate …
chorizo grill, cranberry mustard; boiled potato, chive; raab
It may look pretty unsophisticated, and it was unsophisticated, but the meal was delicious, and surprisingly cosmopolitan: The sausage was spicy Iberian, but made by a legendary New York German butcher shop; the sauce had both American and German elements, but was made in the U.S.; except for the Italian olive oil, the potatoes were …