 Side Note: I originally posted on June 29th on Facebook, "If Baby Santo doesn't arrive today, I'll be making this for supper." Well I'm delighted to say that little Emilia June did arrive on Tuesday, August 29th at 12:11 pm. I am currently at her home watching over her as she naps and Mom and Dad have a quick lunch in town. Recently, I popped into Whole Foods to pick up something for dinner. I glanced over to the fish counter and saw that they had scallops on sale for $14.99/lb. I hesitated to purchase them as I thought Wegmans may have a better price. Off to Wegmans I go hoping for a great price for scallops. Unfortunately, the great price of $14.99/lb. that my son got one Sunday wasn't to be, local scallops were $16.99/lb. I was kicking myself for not getting them at Whole Foods. However, upon returning to Whole Foods, I read the fine print and discovered the the scallops at Whole Foods were previously frozen and were from Canada, not locally sourced. Back to Wegmans!
The reason for all this effort was for a recipe in the August 2017 issue of Southern Living Magazine for seared scallops with tomato-basil sauce. I picked up locally grown tomatoes by Samaha Farms grape at Delicious Orchards and used the fresh basil from my garden. It was a delicious light summertime meal. The sweetness of the delicate grape tomatoes played nice against the tender scallops and the orzo also was light, not to filling pasta. It's a 30 minute recipe which is perfect for this back to school week for working parents.
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