The world is your...scallop?

"Scallops are expensive, so they should be treated with some class. But then, I suppose that every creature that gives his life for our table should be treated with class." Jeff Smith

Scallops are an incredibly versatile and luxurious shellfish. Whether you like yours fried with tartar sauce, sautéed in butter, or served in a fresh, bright ceviche - this catch from Red's Best will not disappoint.

We asked Avery from Nella Pasta what he thought would pair nicely with the fish. He suggested linguine, and these long strands of dough were cut this morning.  The recipes below have the makings of a wonderful weekend meal.

WHAT'S IN THE BAG?

HALF SHARE

Protein and Dairy - Cape Cod Sea Scallops from Red's Best; Greek Yogurt and Eggs from Brookford Farm
Fruits and Veggies - Berries, Heirloom Tomatoes, Green Leaf Lettuce, Red/Yellow Onions, Garlic from Kimball Fruit Farm; Bunch of Parsley from Drumlin Farm
Grains - Hand-cut linguine from Nella Pasta (made today!)
Special Treat - Churros from Taza Chocolate
Make up item-  Last week we said there was garlic in the half shares by mistake. It was only in the half shares, please find a make up bulb this week!

 

WHOLE SHARE

Protein and Dairy - Cape Cod Sea Scallops from Red's Best; Sirloin Strip from Feather Brook Farm; Eggs, Fresh Mozzarella and Greek Yogurt from Brookford Farm; 
Fruits and Veggies - Berries, Heirloom Tomatoes, Green Leaf Lettuce, Red/Yellow Onions, Garlic, Spaghetti Squash and Spinach from Kimball Fruit Farm; Bunch of Parsley from Drumlin Farm
Grains - Hand-cut linguine from Nella Pasta (made today!)
Special Treat - Churros from Taza Chocolate

 

RECIPES

Scallops and Linguine: This is the gold standard, borrowed from Mark Bittman. If we have bread crumbs on hand, we add them. Otherwise we happily omit the extra step. This dish is also an open door and invites your creative additions. You could do a quick sauté of any veggies or greens you have and toss them in with the pasta at the end. You can spice it up with dash of red pepper flakes or add a salty, briny bite with  a tablespoon of capers or minced black olives.

Sea Scallop Caprese: We like to cook a big meal on Sundays. And we admit it, Avery's pasta doesn't always make it to Sunday night. Sometimes it gets gobbled up on Saturday with some butter, shaved Parmesan and truffle salt (if you love black truffles ALWAYS keep truffle salt on hand to add to soups, pastas, and eggs - it's not too expensive). This recipe imagines that your linguine is long gone and focuses instead pairing the grilled scallops with the heirloom tomatoes. If you don't have the basil for this recipe, substitute parsley. If you don't have lemon, a touch of balsamic vinegar will add the acid the dish needs.

Heirloom Tomato Pasta: Simple. Lovely. 

TIPS AND TRICKS 

How to Prep your Lovely Marine Mollusks:

Given their price point, cooking scallops can be intimidating. It's nerve wracking to think about ruining something so lovely!  The folks at Kitchn have put together a simple road map on how to clean, prep and cook these bivalves that will put your mind at ease. They include essential steps on patting them drying, not over crowding the pan and (the kiss of death!) avoiding overcooking. If you follow these steps, scallops are a wonderfully fast, approachable Ace to have up your culinary sleeve.

Extra Parsley? 
If you find yourself with an over-abundance of herbs, consider throwing them in your salads, on eggs or into your smoothies. You could also consider making a parsley pesto or consider freezing them for later use.