Sometime last season, a seafood stand appeared at my local Saturday morning farmers’ market. I live in Philadelphia, so the Jersey shore and its world of fish, clams, mussels and more really aren’t more than an hour or so away. Still, it took me a while to adjust to the idea that I could pick up a pound of cod along with my carrots, kale and apples.
However, once I made the mental shift, I’ve found that having regular access to seafood that’s no more than a day out of the ocean has been incredible. It’s so fresh and quick to cook, and the people who work the booth are fantastically knowledgeable about the product they’re selling.
It’s thanks to them that I finally took the plunge and learned to cook scallops at home. I’ve long been a fan of these sweet bivalves and frequently ordered them when eating at restaurants. But for the longest time, I had it in my head that they were hard to cook and easy to ruin. At $20 or more a pound, I didn’t feel like it was something I could experiment with.
But after a bit of encouragement from my friendly seafood stand, I decided to give it a go. I bought 2/3 of a pound (plenty for just my husband and me) and cooked them in a little butter until they were brown on both sides and just firm to the touch. It was a dining revelation that we’ve repeated regularly since then.