dinner, March 24, 2010

• pan-grilled sea scallops from Blue Moon Fish at the Union Square Greenmarket , finished with lemon juice and olive oil ; accompanied by Spinaci Rifatti (spinach wilted, then pan-sauteed with garlic) finished with red pepper flakes
• wine:  Galician, Albariño, Esencia Divina 2008 from Rias Baixas from K & D Wines
• hazelnuts cracked at the table
• Wine with the nuts;  Cossart Gordon Rainwater Madeira