When our furniture that had been stored in a North Carolina warehouse for fifteen months was delivered on April 15, it was wrapped in the most exotic looking fabrics. One of the fellas told me they got them for 25 cents a piece from a fabric mill. They left me with a half dozen or so. They have become Maggie’s “mats” and are scattered all around the house. Here, she is lurking almost under the dining table, hoping Buck or I will drop a delectable scallop into her waiting mouth. The camera angle causes the table leg to look like an aluminum crutch pinning Mags to the floor.
Getting scallops right has been a challenge. Too often, I have succumbed to the temptation of sauteeing them along with mushrooms in a pan with too much butter, adding wine, cream, shallots, God only knows what, until the integrity of the pristine scallops is unalterably compromised.
Not tonight. Tonight I got it just right. Tossed the huge sea scallops with some olive oil, fresh ground pepper and a tiny bit of sea salt, then swiftly grilled them on an indoor grill. Accompanied by slow roasted Roma tomatoes and basil-garlic linguine with a caper sauce, this supper was worth a picture.