The fish mongers always look at me funny when I ask for just two scallops, but I was just making dinner for one. Seared Sea Scallops on Waldorf Slaw with Ginger Tamarind Sauce. My lady has a habit of always getting the one scallop with a grain of sand in it. I can hear her teeth crunch into it from across the table, on her first bite. She’s like Rapunzel. Wait, Cleopatra? Something about a lumpy bed.
The bigger the better. This is true for monster trucks, tax refunds and scallops. Forget those puny Bay scallops, I want to have to cut my scallop into smaller pieces just to fit it in my mouth. Giant, massive bivalve mollusks. I interviewed a scallop a few weeks back and he had a shocking answer to a relatively easy question: how would you like to die? “On a raft made of cast iron, set afire with clarified butter, drifting on the open sea”. It’s a true story. Bob Dylan told it to me in a hotel bar in Cleavland.
The slaw is a mash-up. Traditional cole slaw with a twist on the classic Waldorf: Red Cabbage, Napa Cabbage, Grated Carrots, Cilantro, Mayo, Apple Cider Vinegar, Honey, Candied Pecans and Sliced Apples. After I mix everything, and check for seasoning, I let it sit on the counter for awhile. The cabbage will release water and change the consistency. I fine tune it again before I plate it.