The Husband loves scallops. Living in the Midwest, we just don’t get em fresh. So, I buy them frozen, in a bag, from Whole Foods. Not perfect for one’s carbon footprint but it’s not like we eat them every week.
A major coup was discovering a container of shrimp stock [shrimp shells, bay leaf, and water] in the freezer. I’d made it a few months ago and plumb forgot all about it. One of the tomatoes from the farmer’s market, a leek, the remains of a lonely bottle of white wine that’s been banging around on the fridge door, and aforementioned stock made a lovely broth for our sea scallops.
I made a salad of mixed greens, shaved slices of the baby beets from the market, shaved fennel, and dressed it with a vinaigrette and squeeze of an orange. A crusty loaf, a bottle of Torrontes (had not tried before, liked it), some candles…and we had a nice dinner to kick off the husband’s week-long staycation. Please don’t judge our early-90s sponge-painted dishes too harshly.