HG/BSK are very fond of sea scallops. Of course, nothing quite compares to Nantucket Island bay scallops Their season is brief and they lose a lot of flavor when they leave the Island. Freezing turns their delicate flesh into little balls of cotton. Best eaten raw, minutes after they are pulled out of the bay. HG/BSK get misty-eyed when HG/BSK recall their residence on Nantucket. Caretaker/friend Al K. was an expert scalloper (family had been on Nantucket for many, many generations). Carrying a big bucket of bay scallops harvested minutes before, he invited HG/BSK to an outdoor feast. Armed with glasses of chilled white wine, HG/BSK ate dozens of the raw, sweet morsels. Al shucked. HG/BSK ate. Bivalve heaven. HG/BSK also reached celestial climes at the Riverside, RI, home of the R. family, night before battling traffic jams on the way to granddaughter Sofia R.’s Columbia graduation in New York. It seems that Rhode Island not only has the best clams and squid, but the biggest, juiciest, most flavorful sea scallops HG/BSK ever tasted. Gifted daughter Lesley R. exalted these sea wonders in a chowder (no milk or cream) of fish stock and clam juice flavored with garlic, saffron and many herbs. Added a bit of cod. Cooking perfection. The meal concluded with a cheese platter. HG was enthralled by the ripe robiola and a blue cheese (gorgonzola ?). HG added a bit of sweet to HG’s cheese assortment. Armenian preserved pumpkin in syrup (a gift of an R. friend/neighbor). Superb climax.
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