Here is what I am loving this week ...
As promised, my thoughts have turned to food ...
October brings the start of scallop season. Nantucket natives and their Cape neighbors can begin scalloping October 1, while commercial fishermen must wait until November 1. Bay scallops are smaller, sweeter and often local, while sea scallops are big and generally commercially farmed. I adore them both, and below are two of my favorite ways to cook them.
This Nantucket Scallop Chowder recipe comes from a 15 year old page torn from Bon Appetit. It is elegant and delicious and I have made it for a simple Christmas Eve supper. I am making it this week for an outdoor social distancing covid friendly dinner. It can be prepared completely ahead, except for cooking and adding the scallops.
When you have delicious sea scallops, I think simple is best. My son asked me for my favorite scallop recipe, and I sent him to Ina Garten's Scallops Provencal, ready in 10 minutes.
This week, I am also thrilled to say we have a few of the "Salcombe" necklace back in stock. It is named for the beautiful coastal town in Devon (shown above) ... I was pondering what to name this favorite necklace, when Salcombe Loft House commented on my instagram post. Destiny! Now who wants to plan a girls trip to England and stay here ... thinking it's a perfect launching pad to visit all the gardens of Devon ...
Something to aspire to as the days turn shorter ... ahhhh. Thank you for reading.
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