Simple Spring Scallops
In the late 1980’s I worked as a flight attendant for a major airline during the start of the AIDS epidemic. In that pre-FMLA era, our company was indifferent to anyone suffering from a chronic disease so employees were asked to donate vacation time in order for sick people to take the time off they needed to get better. Because of that flawed policy, people worked sick. I remember flying to Japan with Sabi who was taking AZT at the time. AZT is a form of chemotherapy that was being prescribed to HIV-positive people in the United States even though the fatal toxicity of the drug had been well documented. Sabi would serve a row of passengers and then go the the lavatory to throw up, serve another row and go throw up again. That was the last time I saw wonderful Sabi alive.
Even after that I stood across galleys from people with lemonade colored eyes as more memorials plastered the LAX in-flight office walls. Not only did many of my fondest co-workers perish in those years but in 1992 my best friend from high school Peter succumbed too. As ominous as those days were, they did ultimately lead to a time when proper treatments for HIV were discovered. Nevertheless, if global neoliberalism persists and governments and corporations continue to place priority on profits over taxpayers, so will our communal problems. More than ever we must realize that we are only as secure as our most vulnerable. Make some Simple Spring Scallops and Cilantro Quinoa. Be well.
- 20 Wild Caught Scallops
- Juice from 1/2 Grapefruit
- 2 medium cloves of Garlic
- 1 Tbs. Clarified Butter or Olive Oil
- 1/2 tsp. Volcano Salt
- 1/2 tsp. Fennel Seeds
- 1/2 tsp. Basil
- Dash of Cayenne or Black Pepper
If frozen, thaw the scallops in a covered dish in the refrigerator overnight. Pour off excess water. Add all the ingredients to the scallops and allow to marinate in the refrigerator for 3 hours or more. Add 1 Tbs. unsalted clarified butter to a frying pan on medium heat. Before placing in hot frying pan, pat one side of each scallop with a clean, dry paper towel and then place the dry side down into the pan. After two minutes, flip the scallops over and add the excess marinade into the pan, cooking for two additional minutes. Remove from heat immediately and serve.