It’s July, and I can’t deny my immoderate self.
It’s July, and we’ve had hot weather and all kinds of excellent company; possibly one too many parties, countless reasons to celebrate, many bottles of good wine; trips to the pool, to the splash pads, to the toy store for gifts small and otherwise, to the Junction flea, to the wine store and to the corner store for more chips.
It’s July, with its boozy lunches and early mornings and sweaty nights, phone dates with far flung friends, cold coffees and hot cars.
It’s July, the very end, and we have literally a day or two to take a deep breath and regroup before the madness of August is upon us.
This, friends, is summer in the city, and we are loving every minute.
My mom has been visiting, and to celebrate, I got some gorgeous, plump “dry” scallops on special at our local fish store a few days ago. This is my favourite kind of dish, simple and decadent – I served it with steamed green beans, but any yummy side would do.
4 strips good bacon, cut into lardons
16-18 (just over a pound, or about 4 per person) large bay scallops
juice of a lemon
2 tbsp white wine
1/2c lightly packed fresh mint leaves, very finely chopped
Cook bacon in a large, heavy bottomed skillet over medium heat until crispy. Transfer bacon to a paper towel-lined plate; reserve 2 tbsp of bacon fat in skillet.
Return pan to burner, and increase heat to medium-high. Pat scallops dry, and salt and pepper on both sides.
Add scallops to skillet in one layer. Brown well on each side – about 1 1/2 minutes per side – then transfer to a warm plate. Add lemon juice and wine to pan, stirring and scraping up any brown bits. Remove pan from heat; stir in mint, and pour sauce over scallops.
Serves four, or three if – as in our case – you are gilding the lily.