Summer in Seattle is glorious in so many ways, and one of them is the plethora of farmer's markets around town that offer option after option of organic, sustainable produce, bread, cheese and more for so much less than we pay for it at the co-op during the rest of the year. A few weekends ago, with our anniversary meal at Sitka and Spruce still fresh in my head, we both got giddy at the sight of enormous, fresh lobster mushrooms! I was daunted by their price of $12 per lb. but realized quickly that they are light enough that a two-handed fungi was only about $6, what a steal. These babies are just as beautiful to look at as they are tasty to eat.
I sliced up this bad boy with some garlic and sweet Walla Walla onions, sauteed the mix in plenty of butter, added a dash of salt and pepper, tossed with linguine, lots of paremesean and topped with some lemon basil - pure heaven in pasta form.
Later that week I still couldn't shake the urge to try my hands at a version of the scallops and beet dish we had at S&S. This one was so incredibly easy, I should call it "scallops for idiots". I made the trek to Mutual Fish for some gloriously fresh giant sea scallops (also purchased: one perfectly marbled fillet of wild king salmon, some monkfish and a bag of frozen crab that proved a disaster waiting to happen). I boiled a half dozen chioggia beets, then whipped up a zesty relish of fresh tomatillos, jalapeno, yellow pepper, green onion and lime juice. The scallops could have gone on al fresco, but it was an unseasonably cold and gloomy evening so they were seasoned with plenty of salt and pepper, pan-seared in several tablespoons of butter until golden, drizzled with drippings, and they couldn't have been more perfect.
The relish ended up feeling unnecessary, we both scraped ours away but it was delightful on burgers that weekend. All in all, two new fave dishes thanks to our local food availability. I love the pacific northwest!