Mike’s Queen Street Meat and Seafood Market (located on University Boulevard in Charlottetown, Prince Edward Island, though it was probably first located on Queen Street) is one of the city’s oldest businesses. HG had never shopped there but in the absence of By the Bay Fish Mart in St. Peters (alas, closed), HG stopped by and bought a pound of Digby Bay scallops. HG had some concerns about the product since the interior of Mike’s Market is quite bleak and dim. No need to worry. These scallops, cooked with care by BSK, turned out to be among the best scallops HG/BSK ever tasted. (and they are half the price of the scallops HG buys at Whole Foods in Santa Fe). So, tonight’s meal was linguine with scallops. It was superb. This is how BSK did it. First, BSK made a sofrito of olive oil, garlic, cherry tomatoes, chopped onions, chopped fennel, and anchovies. Herbs were thyme, parsley, and fennel fronds. Lovely balance with no element taking precedence. BSK, with surgical precision, sauteed the scallops until lightly browned and cooked linguine to the ideal state of tenderness. Mixed the pasta with the sofrito. Topped it with the scallops and some of the reserved herb mixture. Savory and sumptuous. Mike’s is now HG’s source for scallops. (this may change since HG just learned that another fish store is taking over the By the Bay Fish Mart space. Supposed to open in early July. Hooray!!)
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