Having a little baby with an early bedtime has given my husband and me the gift of having Saturday night dinner again. We no longer have a social calendar and we aren’t expected anywhere but our own table. We also have the luxury of having one of the many New York City Greenmarkets right outside the door of our apartment building. Every Saturday morning we make the trip across the street to buy the freshest ingredients and I look forward to the event all week. There is a fisher that comes in from the Hamptons and he brings these little gems – Peconic Bay scallops. We look forward to the weekly arrival of these scallops. As a new mom I’m always trying to cut corners when it comes to prep time. Tonight the meal was simple, easy and delicious!

1 lb. Scallops wrapped in prosciutto (held in place with a toothpick) – salted and peppered

1/2 lb. Mixed baby lettuces

Fresh made moutarde vinagrette (Maille mustard, oil, honey, salt, pepper, white balsamic and MIX)

Crostini (any bread toasted with olive oil and salt)

All I did was sear the prosciutto wrapped scallops on a hot Le Creuset frying pan in oil and butter. About a minute on each side. I tossed my mixed baby lettuces in the moutard vinagrette and served a big pile of those on a plate with salad and crunchy crostini.

It was a restaurant quality meal – as fresh as possible – right here at home.

Cost: Scallops – $10 / Baby Lettuces – $3.50