Sea Scallops, Peas and Chervil

Scallops, peas and chervil-5962

If I ever leave New England, it will be the taste of a freshly seared Atlantic sea scallop that brings me back.  Big, meaty, packed with marine flavor.  When people talk about regional American cuisine and they trot out Texas or North Carolina barbecue or Virginia hams or Alaskan salmon, I always ask if they’ve ever tasted a genuine New England sea scallop.  Most haven’t.  This week: Sea Scallops, Peas and Chervil.  The sea scallops are large, they take a thin edge of delicious sear while remaining moist and rare in the center, and they hold a delicious court with butter, peas and chervil.

Sweet Pea Bruschetta with Lime Toast

I prefer to worship at the altar of hospitality, rather than entertaining.  Entertaining parses your life into into realms.  The private realm is marked by gruel, dog food and the odd can of water chestnuts.  The entertaining realm features sourdough loaves fashioned from home-grown wheat, spit-roasted French game birds and Pakistani mango tiramisu.  You pull out and dust off this fancy life for visiting poobahs.  As far as your guests can tell, your life is a moveable feast.  Hospitality doesn’t make these distinctions.  It simply invites you into my life.  And this is where bruschetta and crostini come in.*  They’re anti-poobah food.