Jenise wrote:Last night: big fat dry packed FRESH diver scallops, three each pan-seared, served on a puddle of a raw garlic-orange-tomato sauce with a mesclun greens and on the side, fresh Bow Hill baguette with local pasture butter. Dear god, it was good! I'd had other plans for dinner but a stop at the amazing Co-op in Mt. Vernon on my way home from Seattle changed all that. I never see scallops like that up here. Almost as good was the wine pairing: an Encruzado from Portugal, which I remembered as having an orange blossom scent about it. Well there it was in spades with that bit of orange rind in the sauce--fabuloso!
Sounds fabulous Jenise. I love Sea Scallops and these hand harvested ones would be a dream come true for me. I hope our new fish market in town can get this as a special request. That Co-Op sounds great. A group here in Redding has been working on that idea, they even had the building in mind. They wanted to bring in all sorts of fresh seafoods and source produce from all the growers in the area. The City has given them such a hard time....fees, restrictions (they wanted to have alley access for customer pick-up) that is just made the entire project overwhelming. There is still hope, however.