Don’t give up on the scallops, and never change to anything other than Bomster scallops. I live across the street from them when they had an honor system freezer with scallops, tuna, salmon all at the ready on your whim. They have now moved it down to the town docks, right where their boats come in.

Two nights ago my neighbor and I made pan seared scallops over a bed of greens with avocado, tomato and cucumber salsa. It was an incredible meal. My one suggestions, although you didn’t indicate that you had done this, was don’t submerge the scallops to rinse them. After rinsing, I put them in a dish towel and roll, gently, to remove any liquid I may have added in the cleaning process. The scallops are always so large that I have to cut them at least in half, if not in thirds, for a realistic portion size.

To sautee, I depend on my trusty non-stick, at about 8 on the heat with an equal measurement of GOOD olive oil and butter. Let them sear for a good 2-3 minutes per side, don’t touch them before that, and then do the same for the next side.

Bomster scallops are a staple in our freezer, as is their tuna, salmon and their Red Stonington Shrimp. You would be doing yourself a disservice if your didn’t find your way to the Stonington, CT farmers market on Saturday mornings. The Bomsters are right next door, and often times preparing a delicious sample of their goods. You’ll never go anywhere else, trust me.

Plus, the goat cheese at the farmers market is on a different level, mix it with a little dill and put on a crostini for a great start to your meal.

Bon Appetit!

P.S. I am in no way affiliated with Stonington Seafood Harvesters, I am simply a faithful customer.

P.P.S. When I have a minute, I ‘ll send the recipe for the seared tuna appetizer with an avocado and pineapple salsa on rice crackers. Incredible…..

On another note, I am woefully ignorant when it comes to black rice. Tell me more, please!