My Trip to the Farmer's Market: Recipe

A lazy Sunday led to a trip to the Farmer's Market in downtown Lynbrook. The market has started to come alive with all of the vendors in tow. I love this - the early morning quiet, the others seeking fresh foods and dinner ideas, and the ability to explore - right in my own town. I heard a rumor that the market might not have come back this year - what a mistake that would have been!

This trip yielded some fresh New York State cheese, raspberries, a semolina bread, and some wonderful fresh scallops. The bread, cheese, and raspberries became lunch and I have to say the cheeses were delicious. I bought two - a fresh chevre (goat cheese) and a hard cow-milk that was so awesome I nearly ate the entire chunk which was almost a pound!

Here's what I did with the scallops - it was quick and easy and very good. The measure for me is always whether the kids will eat what's been made.


Pasta with Pan-Seared Scallops and Brandy-Tarragon Cream
1 lbs. linguine
1 lbs. scallops
4 Tbsp. butter
2/3 cup heavy cream
1/2 cup brandy
1 large shallot, minced
2 garlic cloves, minced
2 Tbsp. chopped Tarragon
2 Tbsp. chopped Chives
salt and pepper
8 oz. shiitake mushrooms, sliced
1/4 cup Parmesan cheese, grated

Boil enough water for a pound of pasta and cook according to directions. While water is coming to a boil...

With paper towels, dry scallops well. In a small frying pan, melt 1 tablespoon of butter and place about 6-8 scallops in it, saute about 2 minutes total, turning once when browned on the first side. Sprinkle both sides with salt and pepper. Remove scallops to a dish. Repeat until all scallops are cooked, adding 1/2 tablespoon of butter halfway through process, if needed. Hold aside until sauce and pasta are ready.

In a large saute pan, melt 2 tablespoons of butter and add shallots. Saute about 2 minutes on med-high heat. Do not burn. Add garlic and saute another minute. Add in the mushrooms and saute for 3 more minutes, until mushrooms are soft. When mixture begins to look a bit dry, pour in brandy and let it bubble up - scraping up any browned bits. Allow mixture to cook down by about 1/2 - another 2 minutes. Add in the herbs and mix. Pour in the cream and let it boil until it become thick and white with lots of bubbles. Finally, add in the grated cheese.

Drain pasta and pour into serving bowl. Pour sauce over pasta and place scallops around the outside of the bowl, for show. Sprinkle with any left over herbs and serve.