Inspired by my adventure with squid a couple weeks ago, this time back at the farmers market I sought to repeat the adventure but found that the fishmonger, Pura-Vida Fisheries had sold out of squid. I bought scallops instead, which are more than twice the price of squid, but AMAZING. I didn’t follow a recipe (just some advice from my mother who worships scallops and has been known to make an hour drive to buy some direct from the fisherman). This week I learned that he fishes during the week and drives up to Troy & Saratoga Springs on Friday night to sell at the Saturday farmers markets. He suggested eating the scallops raw, but I was too chicken and instead seared them at a high temperature.
For lunch I didn’t want to eat the scallops with a heavy load of pasta or rice. I had also picked up some daikon radish from my Kilpatrick Family Farm CSA and was suddenly inspired to grate it and saute it with olive oil and garlic. With some large pieces of bok choy, also sauteed in olive oil, this was a lovely lunch. The radish off-set the flavor of the scallops perfectly. Seriously, I’m proud of this little accomplishment. My husband was impressed with me too.