Tonight we had pan seared scallops with maple cream sauce and asparagus.We obtained the local asparagus from the Pawtucket farmers market on Saturday along with the Bomster scallops.Bosmster scallops are from stonington Ct.they are shucked and rinsed in seawater and then vacuum packed right on the boat.They do not sit on ice absorbing water they also are not rinsed in preservatives.They are so delicious.The maple cream sauce is made by reducing down a cup of heavy cream in a pan on med high heat by a third then adding 2Tbls maple syrup and 1 TBls dijon mustard.I pan sear the scallops in olive oil with pepper for a few minutes each side till just opaque.Great local spring meal.
Hi Shelby I heard you have been reading the blog.
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