"I have to use up the scallops I bought yesterday, so why don't you come for dinner?" It's a casual invitation for what I know will be an extraordinary meal, as all of Jean's meals are.
This spring Jean and Jim sold their house in Medfield and moved full-time to Falmouth. Their beautiful new home is walking distance from both Main Street and an ocean beach. Perfectly situated for just about everything.
My mom and I arrive around 6. Jean is still in the prep stages. She asks if I want a drink. How can I say no to someone who for many years was a bartender and has the expertise (and ingredients) to make about anything?
I choose Grey Goose and lime on the rocks, which Jean makes into her signature kamikaze. After drinking it, I can (for maybe the first time) understand why people like to start their evenings with a drink.
Jean chops stirs, cuts, pours and sautés, all effortlessly. The result is incredible.
A scallop recipe she invented that includes maple syrup. Yams that I thought were squash and loved (even though I normally don't eat yams). A beet and fig salad with my sister's dressing that everyone (myself included) tries to emulate but never quite gets right. And sautéed yellow squash that blends beautifully with the other flavors.
Oh, and everything else about the night is as good as the meal.
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