Normally we love seared scallops, but tonight’s weren’t good at all. Nothing to do with how they were prepared, they were off in the first place. Sometimes even Whole Foods doesn’t get them right. No matter, the greens (I just used dino kale) and tomatoes were really enough for dinner. I’ve been snatching up burrata whenever it’s in stock because it’s fantastic with the heirlooms. Burrata is mozzarella filled with cream and made in the Apuglia region of Italy. Think fresh mozzarella but twice as good and creamy.

• Pan-Seared Scallops
• Sauteed Greens with Cannellini Beans and Garlic (Bon Appetit, April 2008)
• Heirloom Tomatoes with Burrata and Basil