Seems I’m not the only one with scallops on the brain today! The NY Times just posted a recipe that calls for poaching the sweet creatures in cream and topping the dish with fresh basil. The heavy comfort of the cream and butter, the sweet basil that reminds of the summer that’s passing away…it might be a perfect dish for the “shoulder season” we’re in right now in New York.
I think I’ll wait until it gets a little cooler and then try this one out. For now, I’ve still got some days left for enjoying fresh corn and blackberries. And fresh strappy sandals.