Seasonal eating

I am a big proponent of eating things when they are in season.  Mother Nature is kind to seafood lovers and always has something that I love.  Oyster season leads to the wonderful treat of shad roe in February and March and that tells me that spring and soft shell crabs are on their way.  As summer goes on, the crabmeat gets more and more flavorful and then we head back into fall and oyster season again.  There is a short interval this time of year when Nantucket bay scallops put in an appearance at my grocery store.  These wonderful little scallops are so sweet that I feel like I’m eating candy.  Their flavor is so delicate that they need a side dish that won’t overwhelm them – the sauteed zucchini is just the thing.  The scallops are expensive but they are only around for a short time so I splurged.  We’ll probably have them one more time before they are gone.  Then it will be time to put some oyster dishes on the menu!

Bay scallops

• 4 – 6 oz bay scallops per person
• 1 tsp butter per serving
• 1/2 tsp each lemon juice and white wine per serving

Melt butter in a saute pan over medium heat.  Add scallops, lemon juice and white wine and saute until just done – about 3 -4 minutes.  Serve with:

Sauteed zucchini

• 2 zucchini, chopped
• 1 TB olive oil
• 1 tsp dried basil
• 1/4 tsp garlic powder

Heat olive oil over medium heat in a heavy pan.  Add zucchini, basil and garlic powder.  Saute, stirring occasionally for about 10 minutes.