Believe it or not, we seem to live in a fresh seafood desert, even though we are about 30 miles from the Atlantic. While fresh seafood is pretty hard to come by, I have found that some fish, scallops and shrimp, are just fine in the frozen version.
We have been treated to a bumper crop of fresh tomatoes with our CSA share from Clark Farm in Carlisle. As New Englanders will tell you, the rock-hard versions supplied to grocers in the tomato off-season, can never compare to fresh, homegrown, farm tomatoes. And so, whenever we can get our hands on locally grown tomatoes, we go for it.
This recipe (gifted below through my subscription to the New York Times), was a fancy yet simple supper – and honestly, aren’t those the best? Developed by NYT Cooking contributer Lidey Hauck, cherry tomatoes form the basis of a jammy savory sauce which is best sopped up with a crusty bread. Add a glass of perfectly chilled crisp wine, and you’ve got yourself an elegant meal worthy of celebrating.
Seared Scallops With Jammy Cherry Tomatoes
Ingredients:
- unsalted butter
- shallots
- garlic
- dry white wine
- cherry tomatoes
- sea scallops
- lemon
- fresh basil or min
Four Nights A Week 
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