My scallops
I have my father to thank for my appreciation of good food. We had similar taste, and with the exception of my mother’s spaghetti sauce (for which she was “famous” - more on that soon), dad, of the parental units, was the better cook. This was a quiet understanding between us, not openly flaunted at home in the suburbs, where my mother's nutritious but unremarkable nurse's food was the norm, but relished on our weekend “bachelor” get-aways at the cabin, where spit-roasted rabbit, grilled lake perch, and quail with wild mushrooms were not unknown, along with open hickory flames, deeply inhaled anticipation, and the occasional spark-stung eyelid. My local supermarket stocks 24 oz packages of frozen wild-caught Patagonian bay scallops. I keep them on hand for a quick meal, sautéed in a cream sauce over rice: Sauté about three dozen bay scallops in olive oil with a teaspoon of chopped shallots. When lightly browned, remove scallops from sauté pan and set aside. Deglaze the pan wit...