Succulent Sea Scallops

December 29th, 2019 § 0 comments

As noted in previous post, Gifted Daughter Lesley R. touted the frozen sea scallops bought at the Providence Farmers Market as “best ever.” As always, she was right. Dinner featured linguine with scallops, chopped tomato, garlic, parsley and herbs. A sublime pasta dish. The linguine was cooked to the perfect al dente point (probably too soft for Lesley’s Italian husband, Massimo R., who likes pasta that, in HG’s opinion, tastes like shredded plywood). The exemplary scallops were enhanced by their gentle saute in superior olive oil from Italy. HG, a lover of spicy heat, added a generous dusting of red pepper flakes. The big surprise of the meal was the cheese course. The feature was Pretty Penny cheese from Sweet & Salty Farm, a local Rhode Island operation. How to describe it? Edible rind. Soft, but not oozing. Taste was a blend of ripe brie and camembert with a bit of pont l’eveque or gorgonzola dolce tossed in for flavor. This was bought at the Farmers Market also. It’s HG’s favorite cheese now. HG finished remaining red wine with a slice of Moore’s Brandy Fruit Cake from England. Yes, there are folks who sneer at fruit cake. Obviously, they’ve been eating the wrong kind of fruit cake.

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