The food of love

Hi Folks-

Valentines Day! That day when romance is supposed to be king. I must admit that my definition is quite a bit broader, I think of it more as the Love holiday. Chelsea as a small girl was particularly enamored of Valentines Day, many a party we had with pink food and hearts galore and tons of love. Suits me just fine.

It took Peter and I a couple of years to figure out that this was also a real “retail” holiday (we are such frauds as business people :-). After selling out of fish two years in a row, we got it. A little introspection and we realized that seafood is the perfect Valentines day dinner (if you are not locked into the pink thing with your kid…shrimp maybe?). It’s special, it’s quick to cook (no hot stove slaving) and it’s light, so if your night includes some extra curricular activities you are not going to be in a turkey coma, or so full you can’t move…good call.

Cooking is almost always superior to dining out. Much as New Years is considered amateur drinkers night, Valentines dinners out can be a challenge; twice we’ve been out and witnessed couple meltdown, always awkward. Save your money for Saturday night out and enjoy all the benefits of being home tomorrow! Here are three little seafood recipes to inspire you. Quick simple, delicious…

Mark Bittman’s Butter Roasted Salmon, so good


4 tablespoons (1/2 stick)butter

4 tablespoons minced chervil, parsley or dill

1 salmon fillet, 1 1/2 to 2 pounds

Salt and freshly ground black pepper to taste

Lemon wedges


  1. Preheat the oven to 475 degrees. Place the butter and half the herb in a roasting pan just large enough to fit the salmon and place it in the oven. Heat about 5 minutes, until the butter melts and the herb begins to sizzle.

  2. Add the salmon to the pan, skin side up. Roast 4 minutes. Remove from the oven, then peel the skin off. (If the skin does not lift right off, cook 2 minutes longer.) Sprinkle with salt and pepper and turn the fillet over. Sprinkle with salt and pepper again.

  3. Roast 3 to 5 minutes more, depending on the thickness of the fillet and the degree of doneness you prefer. Cut into serving portions, spoon a little of the butter over each and garnish with the remaining herb. Serve with lemon wedges.

Scallops for 2

4 to 6 scallops per person

high temp oil (canola or vegetable)

2 large shallots minced

1 glove garlic, minced, (optional)

4 tbl butter, separated into two

1/3 cup white wine

1 wedge of lemon

fresh chopped parsley for garnish

In a well seasoned cast iron pan or a non stick pan place a light skim of high temp oil in pan and heat to medium high. Season scallops lightly with salt and pepper. When the pan is hot but not smoking layer the scallops in the pan. Do not turn, wait approximately 3 minute and using tongs pull gently on the scallop, if using cast iron, it will release when it’s done. If using non-stick, check at three minutes to see if it is lightly browned. When they are ready to turn, cook for approximately same amount of time and use the same test for doneness. Remove scallops to a warm plate and tent with foil. Add 1.5 tablespoons of butter to pan and saute shallots and garlic if using, after one minute add wine and bring to a quick boil scraping up any scallop bits of brownness. Reduce by half, 2-3 minutes, pour any accumulated scallop juices back in and stir in the remaining 2 to 2.5 tbl butter. Plate your scallops and drizzle this lovely sauce over them. garnish with minced fresh parsley if desired. Serve with a small salad and rice.

Oysters with mignonette

Super easy, mix a 1/4 of red wine vinegar, 1 minced shallot and 1/4 freshly ground pepper together. serve with a tiny spoon to put just a bite on each freshly shucked oyster

You can sub rice vinegar or white wine vinegar. You can sub vidalia or red onions. You can sub green peppercorns or white peppercorns or blend. You really can’t screw this up!

Peter has brought in a ton of fish tomorrow, more scallops, oyster, salmon and sword fish. We will also have freshly cut filet mignon! I’ll be there in the mid afternoon to help you select wine if you need it and why not bring home an amazing piece of Magic Spoon chocolate cake to share?

The fish tomorrow:

  • Dayboat Haddock

  • Icelandic Arctic Char

  • Swordfish

  • Alaskan Cod. Frozen at sea

  • Yellow fin tuna 2+

  • Shetland Salmon

  • Yellow tail sole, dayboat

  • 10/20 Dry Scallops

  • 16/20 Wild Gulf Shrimp

  • PEI Mussels

  • Pemaquid Oysters

Day of the Week

Lunch Special

Soup Special

Dinner Special


Hot spice rubbed Salmon sandwich on a soft roll.

Clam Chowder

Italian meatloaf


meatball sub

Greek Lemon Chicken Soup

Shrimp Scampi


Grilled Ahi tuna steak sandwich

Lobster Bisque

Salmon Cakes with Caper mayo


Bahn Mi, Vietnamese chicken sandwich

Chicken and Sausage Gumbo

Shrimp Quesadilla


Pulled pork sandwich, come early, it sells out!

Fish Chowder

Chef’s choice!

See you at the Store!

The Uncommon Market

The Store Worth Walking To



Comments are closed.