WellesleyWeston Magazine

SUMMER 2015

Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

Issue link: http://wellesleywestonmagazine.epubxp.com/i/506487

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them a mile away," he says. Most of the foods he pre- pares use herbs as well as vegetables grown at the farm. Special Dinner in the Field menus during the summer go even further with multiple courses paired with wine and beer. Last July's menu included roasted beet gnocchi, local pork with pineapple sage jelly and pickled rhubarb, salad with pickled vegeta- bles, pasta with garlic scape and English pea pesto, and dark chocolate zucchini cake with cherries. Another local source of fresh vegetables is Land's Sake in Weston, where the farm stand sells just-picked produce and also offers Community Supported Agriculture (CSA) shares. The farm does not operate a kitchen but a supper club meets regu- larly to taste menus prepared with produce from 174 W e l l e s l e y W e s t o n M a g a z i n e | s u m m e r 2 0 1 5 PAN-SEARED SCALLOPS WITH MUSSELS AND SWEET CORN OVER LINGUINE Chef Dave Becker, Sweet Basil and Juniper restaurants (from Thrown Out of an Italian Kitchen: Recipes from Sweet Basil, by Dave Becker with Anathea Chartrand [Garden Variety Publishing, 2008] ) 2 Tbsp. olive oil Kosher salt and cracked black pepper, to taste 1 lb. sea scallops 2 cloves garlic, minced Pinch chopped fresh rosemary 1 lb. mussels, scrubbed 1 ∕2 cup white wine Juice of 1 lemon 1 cup cherry tomatoes Approximately 1 cup kernels from 2 ears corn, roasted or cooked 1 Tbsp. caramelized onions (see note) 3 pinches unsalted butter 1 lb. dried linguine 2 pinches chiffonade (finely cut) fresh basil, for garnish 2 pinches chiffonade (finely cut) fresh parsley, for garnish n In a large skillet, heat 1 Tbsp. of the olive oil over medium-high heat. n Season the scallops with salt and pepper, and then sear in the skillet for 1 minute, or until all sides are dark brown. Transfer to dry paper towels to drain the oil. n Wipe the skillet clean, and then heat the remaining Tbsp. of olive oil over medium- high heat. Add the garlic and the rosemary, and sauté until the garlic is partially toasted. Add the mussels, and then deglaze the skillet with the white wine and the lemon juice. Continue cooking for 3 to 5 minutes, until the mussels open. food & wine "freshly picked" M E D I A B A K E R Y

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