Every year I have the good fortune to spend a few days alone, staying in a Cape Cod town. I enjoy taking a short walk to the seafood and greenmarket stand that is the culinary centerpiece of the village (for me, anyway). My first stop is the fish market, where I pick out some fish or mollusk that has been smoked inhouse. Then, I walk next door to the produce side of the market, and grab handfuls of whatever vegetables look beautiful and fresh. Then, I return to my temporary solitary life in the Cape kitchen and whip up something that I have never made before, but hope to be able to make again.
This salad for dinner had all the flavors going for it - smoky, sweet from the corn and the vinaigrette, lemony, salty, and peppery with a bite. I have also made this recipe with smoked salmon - equally as good. —Bevi
1 for dinner, maybe 2 less hungry people
For the Wilted Arugula and Smoked Scallop Salad
Very small Yukon Gold potatoes, cut in half or quarters
Fresh green beans, left whole with the stem ends tipped off
Juice of one half large lemon
Sea Salt and ground pepper to taste
Smoked scallops, cut or torn into pieces the size of a large almond (use any other smoked seafood of your choice, if desired)
Ear corn on the cob, kept in the husk
Large handfuls of arugula, washed and well dried
For the Balsamic Lemon Vinaigrette
Juice of one half large lemon
Maple syrup, or honey, or agave nectar
In a 10-inch sauté pan placed over medium high heat, add 3 TBS. olive oil. When the oil is shimmering, add the Yukon Gold potatoes and the green beans. Saute for 3 minutes, until the vegetables are lightly browned. Then, add the lemon juice, stir, reduce the heat to medium, and cover. Shake the lidded pan a few times. After 3 minutes, uncover the pan and add the water, and stir. Put the lid back on the pan, and shake a few more times. After 3 minutes, check the potatoes for doneness, and make sure the vegetables are nicely browned. The potatoes should be softened but not mushy when tested with a sharp knife. The total cooking time is about 10 minutes. Set the vegetables aside, keeping them in the pan.
Wash the ear of corn, but do not dry. Place in a microwave oven on high heat for 4 minutes. Carefully take the corn out of the microwave and allow to cool slightly so you do not burn yourself. When manageable, slice off either end of the of corn in its husk with a sturdy, sharp knife. The ear of corn can then easily slide out of the husk. With the sharp knife, slice the corn kernels off the cob. Add the kernels to the sautéed vegetables, stirring to coat the corn.
Make the vinaigrette by combining all ingredients. Note the salt and pepper are optional additions - this depends on how you seasoned the vegetables.
Place the arugula in a serving bowl. Add the sautéed vegetables and corn to the arugula, and toss so the arugula becomes slightly wilted. Add the scallops, test for seasoning, and serve with a glass of crisp white wine and some good bread.