Bay Scallops in Braiselles

November 4th. The opening of bay scallop season here on the east end.

And the harvest is big, beautiful, and meaty.

Our good friend (actually our dog Bryn's best friend) donned his wetsuit and returned with a king's ransom. They are so wonderful, and rare, we've been frequenting the fish market for more. (A word of thanks to the big scientific project underway by the Cornell Marine Program to "jump start" the scallop population by introducing 11 million year-olds into the bays.)

Darling Husband has, to my taste, pefected the most delicious way to cook those glistening white animal bodies: Scallops in Braiselles (or breadcrumbs, bruseln as his Austrian grandmother would say). The toasty buttery breadcrumbs added to the pan fried scallops at the end soak in all the concentrated juices. The taste is pure scallop. The best vegetables to accompany, complement, and not overpower -- crispy baked potatoes and fresh brussel sprouts (with braiselles of course.) Everything from the farmstand and the fishmarket. Very locavore.

After you put the potatoes in the oven, this dinner is prepared very quickly. Here's the order:

Baked Potato
The easiest thing in the world and so delicious! Buy Rusetts from your farmer. We like them cooked hot and fast -- 420 degree oven for 1 hour. They are very crispy, and open with a crack! I like to season mine with olive oil, DH slathers butter, of course.

Braiselles
Brown breadcrumbs in a small pan, about 1/2 c., in butter/olive oil. (For color and taste, add some sesame or poppy seeds.)

Brussell Spouts
Those glorious green brussel spout stalks are at every farmstand. We buy a stalk and keep it outdoors in the cool. A la Julia, wash (soak in cold water briefly), trim, and toss into boiling salted water. Remove / drain when still green and a little crunchy. Cover them with the finished braiselles.

Scallops
Add scallops to melted butter and a bay leaf. For a few minutes let them cook and emit their juices. The juice will concentrate as it bubbles and the scallops will reabsorb some. Then toss in the browned bread crumbs at the end, mix around to absorb the remaining juice.

Great with local chardonnay.

Cost
3/4 lb scallops ($15-$20 lb.)
2 bakers $1
brussel spouts ($2 a stalk-several meals worth)
Total: $15-$17


Guten Appetit!