Q as in "cue" as in "to prompt." A recipe is only the beginning…
It always amazes me how just a few ingredients can come together and create an amazing bouquet of flavor. And it is especially fun when it happens due to a “what I have on hand” situation. This particular meal got its start by The Fish Lady (Globe Fish at the Wakefield Farmers Market) having only 1/2 pound of shrimp left by the time I stopped by to shop, so, along with the shrimp, I got 1/2 pound scallops.
The week before, I found and used a really lovely marinade for shrimp to be grilled in their shell. By the way, grilling in the shell does make for some great flavor! But this week, I figured I’d peel the shrimp since it would be grilled with the scallops and, as much as I love the flavor of shrimp and scallop on their own, I thought this would be a good time to try adding a bit stronger flavor.
As usual, the Internet came to the rescue with a great glaze recipe that conveniently called for the exact 1/2 pound each of shrimp and scallops that I had purchased. I followed it exactly except for substituting lemon juice and zest for the lime because I didn’t feel like going to Farmland for just a lime!
* On the advice I found online, I added just a bit more lemon juice and zest than the amount of lime called for in the recipe and it worked beautifully. However, I intend to try this with the lime next time to get the full effect. 🙂
Once I determined the flavoring for the seafood, I realized that my original plan of using some just picked tomatoes (from Farmer Dave at our farmers market) would not work, although I was determined to use some of the wonderful arugula I had also gotten at our market that morning from Flats Mentor Farm.
While the glaze was simmering, I rinsed and spun dry the arugula, sliced up some peaches, and put them together, adding a very light sprinkling of lemon juice, rice vinegar, and some freshly ground black pepper. I meant to add some olive oil but – oh well! Maybe next time. <grin> Actually, now that I think of it, olive oil would be too strong a flavor. Perhaps some canola oil would be nice.
Once the seafood was off the grill, I put some salad on our plates and topped with the shrimp and scallops.
To really top it off, while preparing the meal I had just happened to have a glass of Three Sisters White Wine from Charlton Orchards that I had purchased at the market the week before …I t was the PERFECT beverage to accompany!
This was truly an exquisite meal, light but satisfying, perfect for a hot summer evening. And so easy! It just doesn’t get much better than this!