This week’s Dark Days Eat Local Challenge meal was pan-seared scallops with sautéed shiitakes over mizuna greens.

The scallops are from Seatuck Fish, in Lon-GUY-land (Long Island, in case you’ve never been there). I pan-seared the scallops using Iron Chef Cat Cora’s amazingly simple recipe and didn’t change a thing. The thyme was mine and the garlic was from Cherry Grove in Newtown, CT. The olive oil was from Italia.

The sautéed mushrooms were prepared with:

• Shiitake mushrooms from Madura Farms, Goshen, NY
• Cippolini onions from Madura Farms, Goshen, N. (They’re small and sweet.)
  
• Butter from Trinity (Smyth) Dairy, Enfield, CT
• Seyval Blanc white wine from Miranda Vineyards. The Seyval Blanc grape does well in cold climates like CT, so it’s generally available at most CT vineyards.
  (Cecelia, I know what you’re thinking about me cooking with a Miranda wine, but there are no cheap local cooking wines. And besides, the mushrooms and cippolini are from Goshen, NY and the wine is from Goshen, CT; Coincidence? I think not.)
• Chicken broth, my own, from the soup I made for Thanksgiving.

Served atop a bed of slightly wilted mizuna greens, from Holbrook Farm.

I loved how the mustard flavor of the greens blended with the white wine, giving a Dijon-like accent to the scallops. The shiitakes did not disappoint. As you might imagine, the meal paired nicely with the Seyval Blanc from Miranda Vineyards.

In a hurry, want a tad of elegance, and don’t want to work for it? This is the meal.