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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Land's Sake and other local farms; guests bring their own drinks. Many restaurant chefs highlight New England seafood on their summer menus. Sewall usually offers fresh striped bass in season. Island Creek's lobster rolls are also popular during the summer. "Fresh seafood reminds everyone of vaca- tion at the Cape or up in Maine," says Becker, who thinks of seared scallops and other sim- ple seafood preparations as the opposite of a hearty winter dish, such as braised beef. "A cold beer or a cold glass of wine ties it all together." 175 s u m m e r 2 0 1 5 | W e l l e s l e y W e s t o n M a g a z i n e n Add the tomatoes and the corn, and then sauté for a couple more minutes. Swirl in the onions and butter. n Combine the seared scallops with the mussels, tossing evenly to coat with the sauce. Season to taste with salt and pepper. n Meanwhile, in a large pot, bring 6 quarts of water to a boil. Add a pinch of salt and the linguine, stirring to prevent the pasta from stick- ing. Cook for 6 minutes, or until al dente. Drain thoroughly. n Toss the linguine with the seafood, and then evenly distribute among serving bowls. Garnish with the basil and the parsley and serve immediately. Note: To make caramelized onions, thinly slice 2 Spanish onions. Sauté the onions in 1 Tbsp. butter and 1 tsp. extra-virgin olive oil until they begin to brown. Add 1 ∕2 cup water and continue to sauté until the water evaporates. Add 1 tsp. brown sugar, 1 Tbsp. balsamic vinegar and sauté until the liquid is completely reduced. Season to taste with salt and pepper. The caramelized onions may be made in advance. Store in an airtight container in the refrigerator for up to 1 week. Serves 4-6

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