Scallops! I don't even like scallops, but apparently I do. Now and then. Once in a while.
So, of course, when I mentioned scallops to Cranky the other day, he dashed off and bought a passel.
They are so easy to cook. Sauté until goldy-brown on both sides, that ought to do ya. Don't be afraid of a little heat! We splattered ours with lemon juice, melted butter and capers, though I'm sure a more genteel sauce would be nice.
Best thing I have to tell you about, though, is that winter salad you can hardly see on the plate. Mandolined radishes, tiny white turnips, celery and fennel bulb. You just shave your salad.
Sorry I can't tell you what I'll be snacking on while watching the 49ers play the Giants in soaking rain this afternoon. It's not on the premises yet. Oh, hell, I'll blurt. It's going to be a pastrami sandwich, from a local NY-style deli. New York, I eat your lunch!