It's hard to convey with words the excitement of the first couple weeks of the CSA. It's just my second year, but I hope to continue this great relationship with food for as long as I can afford it.
It's a challenge every week to figure out how to use the veggies in as many dishes as I can. One crop we get a lot of right off the bat is green onions. They are a double threat--the bulbs can be basically used like onions or shallots, and the stalks are great in salsas or as a garnish.
So the other day I was at a playground with my little one, and the playground just happens to be near one of two fish markets I frequent. I think shellfish has a reputation as being sort of an expensive luxury, but it's really not. I think the scallops Ihave drying out here ran me about 6 bucks, which is less than I would have spent on a take-out lunch that day.
I also had some cilantro from the CSA, so I figured a little light sear and a little sauce and I would be good to go.
Scallops are not hard at all to cook. The biggest sin is overcooking them. That probably goes for most meat--you only want to cook meat to the absolute minimum it takes for it to achieve doneness. That might be hours for a big pork butt, or just a minute or two per side for a tuna steak. Cook food until it is done. That's easy enough, right?
Here's how I cook scallops. After they dry out (and after I further trim off the little connective muscle remnants) I roll them with a little kosher salt and cracked black pepper. I get a small iron skillet really hot (medium-high, or between teh 5 and 6 on the oven dial), and add a little butter and olive oil. The scallops go right in, and catch a good sear right away. About two-three minutes. If they're huge, maybe a little longer. If they're smaller, then less time.
Flip them over, another minute or two, and they are done.
