En français ici.
After more than 20 years of spending my summers in this tiny coastal town in MA, the ocean has yet to cease to amaze me. It's so spectacular and ever-changing. I could watch it for hours. Last week, the full moon rose over it bathing us in silver as we went for night swim. I remember when I was little, I was sure one could walk along the path the moon reflected across the water and arrive somewhere magic. (Who am I kidding, I still believe that!) Yesterday, the fog rolled in thick and damp and covered everything so we could only see the waves at the edge. Even the lights of the lighthouse were hidden and only the fog horn blared to warn of the rocks.
One of the best things about being by the ocean is fresh seafood. Rockport is particularly known for its lobster and in the morning you can watch the steady stream of fishing boats heading out to check their traps. You can buy it live or fresh-cooked at the small fish shop in town. But they don't only have fresh lobster. Yesterday, we got a pound and a half of the most succulent scallops I've ever had. I cooked them simply - no need to change the flavor - and served them with garlic roasted peppers and green beans. Then we ate them happily as the sun set and the remarkably still ocean reflected the pink and light blue of the sky.
1 1/2 lbs scallops
2 Tbsp butter
2 cloves garlic
2 red peppers
a couple handfuls green beans
4 cloves garlic
Preheat the oven to 375F/190C. Core, seed and cut the red pepper into slices. Lay on a cookie sheet or in a roasting pan and drizzle with olive oil. Cook in the oven 10 minutes. In the meantime, snap and wash the green beans. Peel the garlic and cut into halves or quarters. After the peppers have cooked 10 minutes, add the green beans, garlic and salt and cook another 15 minutes or so until the vegetables are tender.
Melt the butter in a frying pan on medium high heat. Add the garlic and scallops. Cook the scallops about 3-5 minutes on each side. They will release water and you'll probably want to drain some towards the end so that they'll brown nicely.
Serve hot and enjoy!