Archives for posts with tag: Scallops

This morning we packed up the house in Orient, divvied up the remaining food stuffs, and set out for a neighbor’s beautifully restored nineteenth-century horse farm. The couple bought the property in 2000 and spent three years restoring, renovating, and landscaping. Their property extends a little more than 1/2 mile to the Long Island Sound, where we strolled along the pebble beach and counted jellyfish. A 10-minute walk to and from the shore, however, yielded mosquitoes, poison ivy, and an unidentified insect that stung/bit Amy’s foot.

On the way out of town we stopped for lunch at a place called Orient by the Sea, next to the dock for the Orient-New London, CT ferry. We shared mussels, fried clam bellies, fish and chips, Caesar salad, and Arnold Palmers. Then Yuji and I took off for my grandmother’s, stopping at three different stands along the way for: more of those berries plus a cantaloupe at Oysterponds; cukes, tomatoes, and peaches in Southold; and Braun Seafood in Cutchogue.

The plan was to grill at my grandmother’s for dinner, in Levittown, before heading back to Brooklyn, so we picked up local flounder and scallops. Yuji lit the grill while I cleaned and seasoned the fish: salt, pepper, olive oil, and my homemade garam masala from last week’s curry post. I made a salad of halved Sun Gold tomatoes, slices of cucumber, and ricotta salata, dressed with olive oil, fresh lemon juice, salt, and black pepper.

It’s a real pleasure cooking for my grandmother—I don’t know whether she tells the truth or not but she’s typically effusive with praise and tonight was no different. She licked her plate clean, enough evidence for me.

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Let’s face it, you come to the North Fork to eat. Ok, and kayak, swim, and stroll through Greenport. And, well, grill, eat fried clams, fish, and go to farm stands. Well that’s why I come to the North Fork. For the rest of the week I’m in Orient Point at the very end of the Fork, about 2 1/2 hours due east from Brooklyn. Past Riverhead and Cutchogue, beyond Southold and Greenport, and just before the lighthouse.

Here’s a snapshot of today’s eats. There were small and sweet Peconic Bay scallops; marinated hanger steak; ginger and lime cocktails; tomatoes marinated in pesto; Sri Lankan sambal; succotash with bacon; and greens with herbs in a lemon-mustard dressing.

I had a 4 1/2 year-old sous chef to help with the steak marinade. It went something like this: set aside 2 lbs of skirt or hanger steak. In a large bowl combine 1/2 c soy sauce, juice from 1 lime, 1 shallot finely chopped, 1/2 c thinly sliced scallions, and a couple of pinches of Maldon salt and freshly ground black pepper. My sous chef loved squeezing the lime, determining “what’s a pinch of salt?” and dredging the steaks through the marinade. Let the steaks marinate for 10-20 minutes before grilling, then grill to medium rare. As someone said between bites, this steak tasted like chocolate. It was dark and smoky and caramelized and delicious.

My friend Sumathi made the cocktails. Mine was 1 tbsp simple syrup with fresh chopped ginger, 1 tbsp lime juice, club soda and a splash of orange juice, garnished with chopped cucumbers and basil. The grown-ups had Brooklyn Gin in theirs.

To make the scallops, wash and dry 1 lb (or 2 or 3 lbs, frankly, you can eat these things like candy corn) bay scallops. Rub a little bit of olive oil on the scallops and season with salt and black pepper. Sauté in a dry hot skillet for about 2 mins. on each side. Serve with squeezed lemon juice.

If the weather cooperates, tomorrow morning will be for tennis, the afternoon for swimming, and the evening—I hope—for oysters, more bay scallops, and taking my friends’ money (aka poker).

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