Yet again, dinner comes out of The French Market by Joanne Harris & Fran Warde. If i haven't convinced you by now that you want this book, I guess I never will.
No photos of dinner, just a view into the kitchen from my side garden as the bacon was rendering.
Scallop Bacon and Potato Salad
Take some fingerling potatoes and steam them until tender.
Cut them into a few pieces each and toss with 1 TBS of white wine vinegar, I happened to have champagne vinegar.
Add some chopped fresh herbs, she recommends tarragon, but I don't happen to grow tarragon, and I couldn't find any at the store or at the farmer's market so I added about 2 TBS chive, 2 TBS basil, a few sprigs or marjoram and a tiny tip off a rosemary sprig.
Toss it all with some sea salt and pepper and set aside.
While the potatoes are steaming render some nice smoked bacon, preferably slab if you can find it. When it is nicely cooked to your liking, drain it and then toss it in with those potatoes.
Now, remove some, but not all of the bacon rendering.
Take some nice sea or diver scallops and pat them dry, season both sides with some sea salt and pepper and heat that pan with the bacon rendering back to hot, hot, hot.
When it's ready, add those scallops in a circle like the face of a clock and watch the sides for opacity. Cook 1, maybe 2 minutes depending on how thick they are and then flip the scallop, again, following the clock motion you used to put them in the pan,(12o'clock, then 1 o'clock, etc.) Cook another minute or 2 depending on how done you like your scallops. I like mine barely cooked through.
Put those lovely scallops on a plate and top it with some of that potato, herb and bacon mixture, give it a loving anointing drizzle of some fruity extra virgin olive oil and call it done. I had it with a nice cold rose of course. Can you also tell that is my summer quaff of choice?
She: What I just told you about, now go and make it!
He: Grilled tuna steak that was marinated in ginger, garlic, tamari, kecap manis, mirin, sesame oil and rice vinegar with a splash of hot chili oil. Steamed rice drizzled with the heated remaining marinade.