Imitation is the sincerest form of flattery

Maybe even when it's unintentional? The above dish is Rustichella D'Abruzzo pasta abruzzese in a light chicken stock/butter/thyme sauce with shredded chicken, diced carrots and red pepper, and minced parsley. I love Ructichella pasta (this is not a paid endorsement). It costs significantly more than my regular go-to dried pasta (De Cecco), although the difference in price has been less lately, but it's really at a hole notha level. The chicken was picked off of bones used to make stock from the parts of the chicken not used in the last post. After the stock simmered for a few hours the chicken meat was pretty tender, and it was easy to get neck, rib, and all sorts of other tasty tidbits of meat. It was good.

After making this I was looking at Luxe's menu online, only to see that they serve a pasta in a herbed chicken broth. I imagine theirs is prettier. Also, looks like they were ahead of one of my previous posts where I was biting off of a future CLE restaurant's menu. Such is life. I mean, what were the odds of me being ahead of this guy mentioning sunomono? These things happen.As for the second picture, that was more blatant than serendipitous. I haven't been to Tartine (yet), but after seeing the picture in this week's Scene (link will only work for a few more days I think) I had ratatouille on bread on the brain. So while the above may not be classic or photogenic it tasted good (I envy those folks who are eating at home during the early daytime--although to be fair I have it better than many--or have proper lights to take pictures by). It's toasted olive oil brushed bread and a mix of the following: sauteed red onion (Snake Hill Farm), very thinly sliced garlic (garden), peeled and chopped Louisiana long green eggplant (garden), diced carrot (Blissful Acres), roughly chopped peeled tomatoes (garden), and salt and pepper. It's topped with minced basil.

Taking a note from ratatouille experts I sauteed the stuff separately, kind of. First the onions went in a hot pan with a fair amount of olive oil and salt and pepper. Once soft I added the sliced garlic, gave a quick stir, and then removed the mix from the pan. Then I added more olive and sauteed the seasoned eggplant and carrots. Once those were soft I added in the roughly chopped tomatoes, more seasoning, and added back the onions and garlic. I cooked the tomato mixture down until it was somewhat jammy, spooned it onto the toast, added the basil, and enjoyed.

As for the taste, it's enough to mention that I ate spoonful after spoonful straight out of the pot. It was mild, but mild goodness. As for all the plagiarizing, next time I'll try to be a bit more creative. But I can't really say that's likely. I will, however, attribute.

Back to The Simple

This was dinner Saturday:

Homemade Sourdough Bread

Oysters Rockefeller
Oysters / Spinach / Scallion / Parsley / Cayenne / Bacon.

Agnolotti
Roasted Tomatillo / Queso / Onion. Squid ink Pasta. Lime / Cilantro / Buerre Monte.

Quail with Onion Marmalade
Vaudovan rubbed. Fig stuffed. Homemade pancetta wrapped. Onion / Currants / Agave Nectar / Butter Marmalade.

Pork Belly
Berbere Rubbed. Cider braised. Cracklings. Homemade sauerkraut.

Grilled Leg of Lamb
Marinated in red wine and black cherry juice. Brewed chocolate / Vahlrona / Mint / Lamb Stock sauce.

Grilled polenta cakes
Polenta / Fontina / Jalapeno / Corn / Garlic. Homemade Creme Fresh / Lime / Cilantro.

Dessert: "Cheese and wine"
White wine marinated pound cake. Goat Cheese Ice Cream.

A hell of a spread for a party, and it was for about 70 people. No catering or anything like that either. Just a guy in Ohio City who loves to cook. The lamb was a highlight (even though I missed the sauce), as was the homemade sauerkraut spiked with cardamom (A few weeks ago he inspired me to make some of my own kraut. It should show up here soon.). It was a good evening.

How to top that? Best not to try to, so a few days later I made the pasta above. Ohio City Pasta, some organic olive oil from a food buying club I participate in (the vegan red pepper pasta was from there too), and some super pungent garden garlic and basil. While the water was coming to a boil for the pasta I heated a healthy amount of the oil in a separate pan and dropped in some minced garlic. The garlic sizzled, so I took the pan off the heat and just let it steep in the warm/hot oil so as not to burn it. When the pasta was ready I tossed it into the garlic infused oil, added some basil, tossed some more and ate. I didn't intend to post this, but I enjoyed the simplicity so here it is (it's also an excuse to post the menu from my buddy's party).

After eating the pasta and getting ready to call it a quiet Tuesday evening I got a call to meet a friend for a quick drink. Next thing I knew I was at Lola enjoying some appetizers (tomato salad, oysters, charcuterie, and chunks of fresh bacon) and some really well made cocktails. That was my first time there at night. It was an experience.

Also, the Tuesday dining companion and the Lola cocktail maker will be pouring good things on Sundays at Bier Markt starting this weekend. If you're a Sunday drinker it's probably worth checking out.

More quick snacks

Vegan red pepper pasta from Ohio City Pasta, Sungold, Yellow Pear, and small Roma tomatoes sauteed in olive oil, and basil. A bowl of summer.

Romanian made Polish food. Pierogies and red onions sauteed together in butter. The cheddar cheese/potato pierogies were from a Romanian-run stand at the Shaker Farmers Market, the onions from Blissful Acres, also at the Market. With a Polish grandmother married to my Romanian grandfather, it's not shocking that these have become my go-to snack.

More ground veal

Couldn't have been much simpler:

- Rendered some diced pancetta
- Cooked down some diced onions in the pancetta fat
- Added some diced carrots along with a bit of olive oil to keep things slick
- In went leftover fortified veal from two posts ago
- Once the veal was cooked I added diced tomato and leftover tomato juice (same old post)
- Into that went just a bit of cream and it was all left to cook down and be seasoned
- While that was going I made pasta (some of the pasta water was added to the sauce)
- The pasta went into the sauce along with some torn basil, and that was it

It was very good, but I'd like to try the sauce with some long simmered to make it a bit more velvety. I had been worried about the diced parmesan in the veal mixture and the cooking. It was not a problem, and added a nice background for the sauce. It also eliminated the need for grated cheese.

Pasta with Lamb-Tomato Sauce

Curry flavored pasta with a ground lamb-tomato-onion-carrot-squash-basil sauce. There were some chili flakes in there too. Lamb, carrots, and onion from the farmers market, canned tomato from the West Side food co-op, Italian heirloom squash and basil from the garden, and homemade pasta.

Short posts lately, and not too many this week either. It will be the trend for the next few weeks while The CFT relocates. Not sure whether it's a move up, down, or sideways, but the new place will be mine, complete with peaches, black walnuts (at least for the remainder of the season), mint, concord grapes (that will be replaced with a more worthy berry), a chicken coop that predates me, and enough work to warrant a 40 yard dumpster (not to worry--I'm saving/repurposing what I can). In the meantime, please bear with me.

Quick summer squash (zucchini) pasta

Simple summer pasta for when there's an abundance of basil and squash. Not a bad problem to have (at least as far as the basil goes). This squash was from a start I picked up at the the Crown Point Ecology Center's plant sale. It's a Costata Romanesca Summer Squash, an Italian heirloom. The plants are big, the yield average, and the taste great. It also holds up well in cooking (I might try a curry with the next one). If you like summer squash, and don't want to be buried in them to the point where the neighbors run into the house when they see you headed their way with your bounty, this variety might be a good choice. Just get some seeds before the breeders ruin it.

Ingredients:
- Squash, cut into half moons
- Pasta (here from Ohio City Pasta)
- Bacon (I used some from a vendor at the Market who seems to specialize in lamb--very good lamb. It shocks me how different everyone's bacon is, even if most of them are using happy heritage pigs.)
- Basil, sliced up
- Thyme, taken off the branch
- Salt and Pepper
- Parmesan (optional, like everything else)

Method:
- Cook pasta like normal (in heavily salted water)
- While the water is getting ready for the pasta cook bacon until crispy
- Once bacon is crispy remove and cook the squash in the bacon grease with salt, pepper, and thyme (the squash is more caramelized than it looks)
- When pasta is ready add it along with the (crumbled) bacon to the now cooked squash in the thyme/bacon grease mixture
- Give everything a quick toss and top with lots of basil
- Add some cheese if you'd like and enjoy

Couldn't come together much quicker, especially with fresh pasta. As long as the pasta is damp when added to the squash there's no need for additional liquid. But I saved some pasta water just in case.

Lion's Mane

Linguine with Tomato Sauce and Lion's Mane Mushrooms. Standard cooking on the pasta. The sauce started with sliced onion sauteed in olive oil with some salt, dried red pepper flakes, and a little cumin (which was nice). Once the onion softened a bit the mushrooms were added, sliced about 1/8" thick as per the mushroom man's instructions. The sliced mushrooms didn't take much time in the pan to get some color on each side. Then in with the mushroom mixture went a can of whole tomatoes and juice that were first crushed in a bowl. The tomatoes were cooked down with the addition of more salt, pepper, and some pasta water.

As this guy pointed out years ago, the mushrooms are sort of crab-like. I think after being cooked they'd be nice served Napoleon style, layered with avocado and possibly a thick slice or diced tomato. Maybe next time.

Linguini, Mizuna, and Pancetta

Standard dried pasta, organic Mizuna from the Shaker Square Farmers Market, and Parker's pancetta (The views expressed in the Parker link are not necessarily those of the author, but some of them may be.), and some grated Parmesan.

Couldn't be much simpler. As the pasta cooked diced pancetta rendered in a saute pan. After the pancetta was crispy it was removed with a slotted spoon to a paper towel. About half the fat was poured out of the pan then the greens, which are remarkably like kale (but better), were sauteed in the fat with some salt and pepper. Then the drained but wet pasta was added to the mizuna and the pancetta was put back in the mix. A little cheese and it was good to go.

Ramp Carbonara

While Googling to make sure I got the spelling right I ran across a recent post on this subject from some Cleveland area food guy you may have heard of. It's here (pretty nice picture too).

If you've read some of the older posts here you know I love this dish, and am not afraid to bastardize it (not only once, but twice). Here it's with Ohio Mennonite organic Berkshire bacon picked up at the Shaker Farmers Market (County Gristmill), Ohio City Pasta's vegan red pepper pasta, Plum Creek Poultry eggs, and ramp tops. The eggs and ramps are also from the Market. Not sure the wide red pepper noodles added to the dish, but they certainly didn't take anything away.

Eggs and ramps go together very well, as do ramps and cheese, which can be enjoyed these days on a pizza at Bar Cento (it's the chef's wife, but trust her on this). But ramp season is about over, which would be sad if it didn't mean that a lot of great stuff is on the way.

Asparagus is here

First asparagus of the season, available to all those who braved the rain and made it to the Shaker Square Farmers Market. Paired with some ramp pesto riso and MillGate Farm's grass fed beef. I roasted the asparagus in a 425 degree oven in a little butter with salt and pepper. They came out tender-crisp and sweeter than any asparagus I've had in a long while. Great at room temp.

The beef is sauced with a shallot, bourbon, creme fraiche sauce. All that it involved was softening some shallots in the pan the steak was cooked in, adding and flaming some bourbon, adding a little water, creme fraiche, and seasoning and then swirling in some butter before straining the sauce. The shallots were from last season's crop from Snake Hill Farm, they're at the Market too. The beef had great flavor on it's own, but the sauce was addictive, and it would have been a shame to wash the fond down the drain.

Ramp Pesto

This isn't just an advertisement for my need to purchase a tripod, it's also a nice way to ensure that I'll being enjoying the seasonal wild leeks for an extended period of time. Also amazing is how long a pesto will keep in the fridge, particularly when topped off with a thin film of olive oil. It tastes fresh for weeks (at least). This may not be a traditional pesto, but hopefully no one will be offended.

Ingredients:
- Ramps, cleaned
- Pecans, lightly toasted (walnuts, and of course pine nuts, would be fine substitutes)
- Parmesan cheese, cut in pieces or grated (an aged Asiago or even a Pecorino would be good too)
- Olive Oil
- Salt and pepper

Method:
- Bring salted water to a boil (I was making pasta anyway)
- Dip ramp leaves in boiling water for just under a minute
- Run ramps under cold water and then dry with paper towels
- Roughly chop ramps and add to a food processor with some olive oil and salt and pepper
- Process briefly, then add toasted pecans and some more olive oil
- Process for a while adding oil as you think is necessary to get a relatively smooth paste (or whatever consistency you like)
- Add cheese when the consistency is just about right (grated cheese will incorporate much easier than chunks) and process it in

When the pesto is how you like it store in a clean tightly covered jar. To use, add a dollop or two to cooked pasta (You may want to save some of the pasta water to thin out the pesto if necessary, although the pesto is pretty loose once it mingles with warm, slightly moist noodles.). You probably don't want to add too much heat to the pesto, as it's good as is.

Pictured below is the pesto on farfalle, a pasta shape I can usually do without. Still, it works great with pesto. It's alongside some mock artisanal baguette.

One meal to remember two others

First the recipe. It's followed by me waxing on and doing some regional name dropping. It was going to be in the reverse order, but it's been wordy around here lately. If you prefer the stories to the recipes, feel free to start with the last few paragraphs. And that's my favorite utensil in the background. Perfect for risotto.

Ingredients:
- Pasta (Organic Italian penne from . . . Target. I saw it, it was on sale, I had to try. Not bad.)
- Pork, chopped (shoulder meat)
- Onion, sweet, diced
- Celery, diced
- Carrot, diced (I didn't have it and it was missed.)
- Tomato paste
- Red wine
- Can of tomatoes, crushed (either by hand or precrushed)
- Salt and pepper
- Chile flakes
- Cream
- Olive oil

Method:
- Start making the sauce first (It'll force you to let the meat braise a bit.)
- Sweat onion, celery, and chile flakes in olive oil (Carrot too if you've got it) and season
- Once veggies are soft brown pork (If I do this again I'll brown the pork first in just a little olive oil and then add the raw veggies to soften in the olive oil/pork fat mixture. Browning the pork first would allow for better control of how much fat winds up in the dish.) and season again
- Once pork is browned add some red wine and tomato paste and deglaze the pan
- Reduce the liquid quite a bit, add the crushed tomatoes, and adjust seasonings
- When the sauce is the consistency you like cover the pot (or pan in this case) and let it stew/braise
- Cook pasta
- Once pasta is about done take lid off of sauce, raise the heat, and add cream to taste. It doesn't take much cream.
- Add pasta to sauce, cook together for a short minute, and enjoy.

This dinner incorporates elements from two of three really pleasant dining experiences I've had in the past few days, each courtesy of some of Cleveland's best chefs and each completely unexpected. The first I mentioned a few posts ago. I wandered into Bar Cento with a small piece of cheval (one of the few meats not available at the West Side Market) and Jonathon Sawyer was kind enough to stop what he was doing and make a great small meal with beer, the cheval (seared and tartar), and a few other accompaniments. I didn't call first, I didn't make arrangements, I just showed up with some cryovacked meat and the man hooked it up. The guy likes food, and he doesn't discriminate based on animal or part.

The second came by way of barter. Before the same trip that yielded the cheval, one-time Cleveland chef and sustainable food crusader Parker Bosley was making his usual rounds at the farmers market in Shaker Square. He was instrumental in getting me into the market and I asked if he wanted anything from the Canadians. I figured it was the least I could do. He asked for raw milk cheese. That was easy enough to oblige. When I got back, in exchange for the cheese Parker offered dinner. I was treated to Broccoli rabe with balsamic and fennel seeds, likely the best pasta noodles I've ever had with a traditional bolognese made with homemade pancetta (from a seriously happy pig), a perfect apple tart, and all the homemade baguette and Italian butter I could eat. The cheese went well with the tarts for dessert, but I definitely got the better end of the exchange by receiving the meal. Great food and conversation. It's too bad his restaurant is closed.

Finally, the third food pleasantry came courtesy of Karen Small at the Flying Fig. I live on their inexpensive happy hour food, and Karen, like Parker, has been very helpful with getting me situated at the market. So it's fair to say that she doesn't owe me much over there (although the bar tabs have added up once or twice). The last time I was there the Fig was having one of the four wine dinners they're having this month, and I think Karen saw me slobbering over the tasting menu at the bar. A few drinks later I had the chance to enjoy some duck fat confited grilled pork shoulder with scalloped potatoes (It was a pretty fancy version of scalloped potatoes, and I think it has a nicer, proper name.) and another dose of broccoli rabe. It's not always possible for me to commit to an entire tasting event, and getting to try one of the dishes that really stood out on the menu was a much appreciated accommodation. Great stuff and great treatment from one of my favorite spots. I was also introduced to Mick, the owner of Covered Bridge Gardens, a local grower who's also at the market and offers a CSA.

All in all it's been a good few weeks on the food front. Just hope it keeps up. As for the connection between the last two meals and the recipe above, it doesn't really seem like it warrants too much explanation. It's enough to say the pork sauce was no Parker's bolognese, and the pork certainly wasn't grilled and confited, so the Fig has nothing to fear.

Also, quick note of a correction from an old post. The March 22 post pictured farmed hybrid striped bass, not wild striped bass. The post has been altered to reflect the proper fish. Sorry about the mistake.

Leftover Sausage

One more Montreal post to enjoy being about a week ahead of the New York Times. They may have better writers and photographers, but they just can't keep up. Here's this blog's take on dining in the city.

Pictured above is Toulouse sausage (as previously mentioned, from the Jean-Talon Market), Cameo Apples, Sage from the garden, and some Ohio heavy cream. More on this later . . .

. . . It's been a while, but here's the quick narrative. Prepare pasta as usual. While that's going saute chopped apples and sage in a good amount of butter with salt and pepper. Once apples are getting tender add some cream to the pan with the apples and cook it all together till you're good with the thickness. Add sliced sausage and pasta, stir, check seasoning, and serve.

Braised Oxtail

Simple braised oxtail. Not quite as good as the beef cheeks, but very enjoyable nonetheless. A picture of the raw tail pieces is on the previous post. Here's how I made them:

First, a mirepoix. Celery, carrots, and onion. After the oxtail pieces (seasoned with salt and pepper and lightly dredged in flour) were browned in bacon fat, the pieces were removed and these veggies were added along with some salt and pepper. Once the veggies were softened a little bit of tomato paste was added and cooked for about a minute.
After the mirepoix (with tomato paste) was cooked, I added some red wine and cooked it down until it was syrupy. Then I dumped in a can of whole peeled tomatoes with juice and broke up the tomatoes. Once the tomatoes were crushed I added the browned tails to the mix, along with a bay leaf and some more salt. Below is a picture of the mixture after about an hour covered in 325 degree oven.
About another two hours later and there it is. The sauce cooked down nicely and was surprisingly not fatty.

And finally, I pulled the the meat off the bones and discarded any pieces of fat that were clinging. The meat was added to some homemade curry pasta noodles (which might be the subject of a near future post) along with some of the braising liquid.
It was a nice dish, and came with a side of satisfaction from going face to tail with a fine grassfed cow. Now it's time to work through the middle of the beast. I picked up a porterhouse from the same place yesterday.

Pasta with a Smoked Scallop, Brown Oyster Mushroom, Butter, Garlic, White Wine, and Creme Fraiche Sauce.

Yes we can . . .

make leftover sauce taste new, and do a whole lot of other stuff depending on who you ask (One of whose commercials are finally going to come to an end, at least for a short bit.). Pictured above is last week's tomato and sausage sauce, this time on pasta, refreshed with some sauteed sliced onions, diced carrots and celery, and dried hot pepper flakes. I also added a touch of cream and some pasta water. It was a whole new sauce.

After a very good dinner at one of my favorite Columbus (Ohio) restaurants, The Burgundy Room, last night, and with another coming up tomorrow at Bar Cento (check this out if you're curious--in collaboration with Slow Food Northern Ohio), a simple comforting meal seemed appropriate. As for The Burgundy Room, Monday night was retail wine night, with some really enjoyable bottles available for under $30. As for the food, the hits included a Snapper Special, a very solid Mixed Greens Salad (with some of the best onions I've ever tasted), a Beet Dip, a Rabbit Confit (served like a rillette), Shrimp and Grits, and awesome Caramel with very good Honey Vanilla Ice Creams. Misses, in the opinion of a co-diner and me, included the Green Apple and Celery Salad, and, in the same co-diner's opinion, Duck Spring Rolls (which I didn't try). Overall a great eating experience.

Does Cleveland's 2182 Bistro and Wine Bar stack up to The Burgundy Room? It's a totally different feel, but it may be the area's closest answer for small plates of pristine food and great wine priced reasonably. Can't say I'm a fan of the location though.

Pasta w/ Clams

I'm not sure of the type of clam, but they couldn't have been fresher. Also, there was a light sauce, the redness of which didn't really come out in the photo.

Ingredients:
- Spaghetti
- Clams (fresh, soaked in salted water, changing the water a few times)
- Shallot (minced)
- Wine (white)
- Tomato paste
- Heavy cream
- Parsley (just picked from the stem)
- Salt and pepper

Method:
- Cooks pasta in boiling salted water
- Sweat minced shallot, with salt and pepper, in olive oil until soft and translucent
- Once shallot is about ready add tomato paste and stir to cook the paste a bit
- When shallot and tomato paste are good, turn up heat and add the clams and some wine
- When the clams and wine are added cover the pan and allow the clams to steam open
- Once the clams have all opened (They should open close to the same time as each other. If there are any that don't open shortly after all the others have discard the still closed clam.) remove the clams from the pan, take out the clam meat, and reserve (If they are left in the sauce they will overcook); discard the shells
- Add cream to the pan and reduce the liquid over high heat until the sauce gets somewhat thick
- Once the sauce is where you want it, add the pasta to the sauce and throw in the parsley and reserved clams
- Briefly cook everything together and then plate
- Enjoy

I didn't spend enough time reducing the sauce, and I may have cooked the parsley a bit too long, but the dish was enjoyable nonetheless. The broth was delicious even though it was little too thin. Also, if you have a good clam source, I'd recommend enjoying one of them raw before you start cooking. Shucking them may take a second to figure out, but the effort is well rewarded.

Pasta the day after

Yesterday's pasta, reheated and with a poached egg on top. I pulled back some of the whites to expose the yolk. Now to find more uses for poached eggs . . .

Winter Vegetarian Pasta

Ohio City Pasta Vegan Tomato Pappardelle from this month's food co-op supply, local Butternut Squash stored from the summer, Kale and Onion from the Indoor Winter Market, Sage dug from the snow, and Garlic in a Sauvignon Blanc, Butter, and Olive Oil Sauce. Not bad for the dead of winter in Cleveland. Inexpensive wine (the same that was used in the sauce) from Washington and Pecorino Romano from Italy too.

One more shot:

Best Meal I Didn't Get to Eat Until the Next Day

Black Pepper Fettuccine from Ohio City Pasta, Nantucket Bay Scallops from Kate's, and Garden Parsley (last week was freakishly warm) in a Sauvignon Blanc, Creme Fraiche, and Garlic sauce. As for the title of the post, just as each part of the dish was getting ready for a quick toss in the frying pan the phone rang. It was 7:50 pm, and a friend was letting me know he was running late for a dinner gathering we had both committed to attending about a month ago--it was about 30 minutes away from my house. Oops, forgot about that one. Everything above was thrown together for a quick picture, a few bites, and then placed in the fridge. I was out the door by 8. Luckily, as with any dinner party I've ever been to or hosted, the hosts were running late too. And the dinner was very good.

As for the dish, it couldn't have been much simpler, and tasted surprisingly good reheated for lunch the next day. While the water was coming to a boil I sauteed the scallops in butter in a hot pan. I used straight butter, and that, combined with wanting to slightly undercook the scallops (which were seasoned with salt and pepper), hindered getting a good, crusty sear, but nothing was lost. Also, unlike the bigger sea scallops, these were tough to get to stand on the flat sides without tipping over, so once a few fell on their round sides I gave up on turning them over individually and sauteed them as I would anything else, but a lot more briefly.

Once the scallops were cooked just less than I wanted them to be in the completed dish, I removed them from the pan and for a rest in a bowl. The water still wasn't boiling. I added some minced garlic to the scallop pan, and once it softened I added some white wine and reduced it until syrupy. [Around this point the salted pasta water came to a boil and I added the fresh pasta the water.] Once the wine was cooked down I added a few squirts of homemade creme fraiche (I had it in one of those hot dog stand style ketchup bottles).

I don't wish to cover what is/isn't creme fraiche here, but google it for a host of recipes and the debate over what's authentic. I used a ratio of one tbs buttermilk to one cup lightly pasteurized heavy cream (The Indoor Winter Farmers Market was the only place I was able to find non-ultrapasteurized heavy cream around Cleveland, but it's possible that one of the cheese shops at the West Side Market, or some other places, carry it too. Prepackaged creme fraiche from Vermont is available in the Mediterranean store at the West Side Market.), stirred, and let the mixture sit out on a counter in my kitchen for about 24 hours. The creme fraiche tightened up the sauce just about instantly--then the phone rang. I added the pasta (which cooked in about 3 minutes), scallops, and chopped parsley to the pan sauce, mixed, and then served.

That was it. Hopefully next time I get to use these great little scallops there will be some more time to contemplate them shortly after cooking rather than one day later.