“These are day-boat scallops from Blue Island Shellfish. They’re caught right off Fire Island, often on the same day we serve them. I don’t do anything to them at all — just sear them on the plancha.”
“Usually scallops are wrapped in thin, crappy bacon. We use Niman Ranch’s Applewood smoked bacon. It’s not too sweet, not too smoky, and has a perfect meat-to-fat ratio. I like the contrast, too: the silky sweetness of the scallop and the rich, smoky, crustiness of the bacon.”
“You keep out of corn’s way. You juice it, you cook it over a double boiler, and it turns into a corn pudding — just thickens right up. Then I finish it with a little drizzle of basil oil, which looks nice and also accents the microbasil on the plate.”
“Could this be more simple? You grill the corn in the husk, then toss them with diced heirloom tomatoes and some fresh peas. That’s what summer is all about.”