You might think the Vineyard is all about bay scallops, but we’re also lucky to have a local fisherman, Sam Hopkins, with a coveted sea scallop permit. When Hopkins and his two-man crew aboard the 49-foot Endurance hit the dock in Menemsha — unloading their quota only to turn right around and head back to the fishing grounds — you’ll see the scallops in Island fish markets the next morning.

Last Friday, The Net Result’s email-blast featured sea scallops as the daily special. So I made a beeline over there after work and bought a pound. At home, I had tomatoes languishing on the counter, so in short order my new favorite summer treat was born: Seared Sea Scallops with Tomato “Butter.” You will want to try this, I promise.

(By the way, The Net Result is just one of more than 30 winners in the 2019 Martha's Vineyard Magazine Best of the Vineyard Food and Drink category. The entire list of Food and Drink winners is now online so check it out if you're looking for a lunch or dinner spot or just a snack.)

The rest of my homeless tomatoes are going into a cool pasta dish for supper tonight. A cool pasta is really an Italian take on pasta salad, but with a lighter and brighter approach. A mixture of chopped fresh tomatoes and other aromatic ingredients (a “no-cook” sauce) marinates for a bit and then gets tossed with warm pasta. Try this one — Cool Pasta with Tomatoes, Feta, Olives, Basil and Capers — and then vary it as you please the next time you make it.
 

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