Posts Tagged ‘farms’

do scallops get ulcers?

Friday, August 10th, 2012

I’m a worrier. I don’t mean to be a worrier, but I am a worrier. It sucks.

Like, on Saturday? When I was at my family reunion?

My mom and I went to run some errands, and we put all four of our dogs in the car to accompany us. Don’t worry, it was only 65 degrees – the car was a happy place for them. We pulled up to the shopping center closest to our ranch, which happens to be at the intersection of two mountain highways, and parked the car. Maida, my lil puppy girl, hopped out of the car to come shopping with us, but I caught her and put her back where she belonged.

When we returned to the car, literally less than five minutes later, we saw my Cloey in the front seat, mom’s Buck in the back seat, and mom’s Charley hanging his head out the rear window.

The mostly open rear window.

And no sign of Maida.

So, my mom’s dogs are big. She doesn’t have to worry about half open windows, because her boys aren’t going anywhere. I should have checked to make sure the car was a safe place for my girls, but it didn’t occur to me. I stuck my head in the windows and opened the door of the seat where I’d left Maida, and I called her, and there was no sign of her.

My mom and I spent twenty minutes running around the parking lot, asking strangers for help, and screaming Maida’s name. I was absolutely sure that Maida was smushed somewhere. I called Crockett, who was only a few minutes away at the ranch, and asked him to come down. He asked me a series of reasonable questions but I was absolutely NOT hearing it – I was instead stopping every few minutes and going into a ‘where’s my DOG’ panic attack?

Are you scared?

Don’t be.

Maida was sleeping under the driver’s seat of the car. Crockett found her within ten minutes of meeting us. While I was accosting strangers and begging them to help me find my puppy, he was using his brain.

Yes, I’m a worrier.

Today something else happened that turned out ok, but I’m still all blerg about it, so I’m not ready to share. However, I will share:

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The delicious bag o’ heirloom cherry tomatoes that I bought on my way home from work yesterday at Ollin Farms.

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I remembered to take a picture of the farm as I was driving away. Pretty, eh? I drive by it on my way home every day and this is the only time I’ve stopped.

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I ate some of them for lunch today, along with the last of the leftover turkey burgers from the reunion and a Diet Coke. I’d really really wanted a Fresca, because hell yeah Fresca, but the F button was broken on the soda machine and the Frescas were in the F row. I’m really worried that they’re going to stop stocking them because no one can buy them. Stupid row F.

Ok, here’s today’s question, a little early.

Do you like scallops?

Because I want to like scallops, and I just don’t, really. I don’t dislike them, but for me they’re like lobster. Special in theory, but really nothing more than a vehicle for buttery sauce in practice.

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Crockett freaking loves scallops, though, so last night we had scallops. They were good, for scallops. Crockett loved them. What do I know.

Thai-ish Scallops and Rice

8 oz sea scallops, fresh or defrosted (I got ours frozen from Whole Foods – they were sustainably sea caught(? do scallops run away?), cause I’m all smug like that)
olive oil
3/4 cup jasmine rice
1 cup coconut milk, light or not light
3 tablespoons Thai basil, not chopped (regular basil or mint would be good too)
2 tablespoons lemongrass (I buy the chopped stuff in the tube from the grocery store because it keeps for awhile and I have no idea where to get fresh lemongrass)
salt

Combine the rice and 3/4 teaspoon of kosher salt and 1 1/2 cups water (or however much you usually use, I’m at 5300 feet and need a lot of water for boiling things) and bring to a boil. Reduce to a simmer and set a timer for 20 minutes.

Combine the coconut milk, basil, and lemongrass in another pot and bring to a boil, then reduce to a fast simmer. Add half a teaspoon of salt. You want this to reduce while the rice is cooking. (If you want to cook the rice in the coconut milk you can, just wait until ten minutes of cooking have passed before adding herbs. I personally like it as a sauce because you can pour it over the scallops.)

When the rice is pretty much done, heat a pan over medium high and add some olive oil. Pat the outside of the scallops dry and salt – somewhere between generously and lightly. Not four grains, but not 500 either. If you’re using kosher salt, I would aim for about a teaspoon and a half for all the scallops, about  teaspoon if you’re using regular salt.  When the oil is hot, place the scallops in the pan with one flat side down and set your timer for one minute. When one minute has passed, flip them to the other side and cook for one more minute. Touch the top and if they still seem squishy, give them thirty more seconds. If they feel firm, pull them off the heat super quick and transfer them to a plate.

Serve rice, top with scallops, and pour reduced sauce over the top.

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