So here’s a food thing I made a while back, when there was still a little warmth left in the weather. On the face of it, it’s a fussy little thing, insubstantial and odd: spicy cucumber salad with seared scallops on top. But for lunch on a sunny and not-scorching day, it’s pretty terrific.
I realize that now is not the traditional time for light, sprightly, small-portion salad meals. But in a season of indulgence, this is the kind of dish that cuts right through the heft and the guilt–ginger and jalapeno and sesame and soy, plus a cushion of golden-crowned scallops on top.
Nothing like what you’ve probably been eating.