Locally Caught Scallops with Herb Pesto

scallops with pesto

I’ve been craving seafood lately, but with my bounty of veg from the farm share, farmer’s market and my garden, I rarely had to go to the grocery store (yea!). However, that meant that without a special trip I wouldn’t be able to satisfy my shellfish itch. So, I figured I would stop by Whole Paycheck and pick up a few staples while perusing their seafood section, which is well-labeled with sustainable local and wild catch options.

Luckily I found some (rather expensive) locally caught scallops. I bought only 8 of them – richer flavor equals needing less to satisfy.

For dinner I heated some olive oil (but you could use local butter) in a cast iron skillet and tossed in the salt and pepper seasoned scallops. After no more than 2 minutes I flipped them, and then took them out 2 minutes after that. These were large scallops – 8 of them was about 3/4 lb – so the time would be even shorter with smaller scallops. You definitely don’t want to overcook.

For the pesto sauce I threw celery leaves, dill and a bit of leftover basil leaves into the processor (but you could use whatever fresh herb odds and ends from your garden or fridge) with 2 cloves of fresh garlic. I drizzled in olive oil until it was the consistency I liked, and then seasoned with salt and pepper. I like to squeeze half of a lemon in as well for brightness. Drizzle over the scallops and serve – perhaps with a nice caprese?

Homemade Chevre

As a locavore in the city I sometimes forget the fabulous bounty available once I drive towards where the suburbs melt into rural farmland. Today my husband and I had an errand that took us about 90 miles outside of the city. Since the weather was quite hot we mapped a lake stop, which took us down a lovely leafy rural route. However, once I spotted the sign below, I knew I had to make a quick u-turn.

Inside the fridge was a price list (feta and hard cheese available by request!) and one lonely 8 oz tub of homemade garlic and marjoram goat cheese. I put my money in the indicated “honor” basket (taking my $2 change in quarters), my beach snack secured. Luckily there was a co-op just up the street (imagine that! what kind of locavore heaven did I find in rural central Massachusetts?) and bought two local heirloom tomatoes to complete my impromptu salad. Local lake-side deliciousness.