And this is what I did to reward Lynn for her time in the woods.  I had just 4 scallops and those few fiddleheads so this became an appetizer to proceed our first soft shells on the grill for this year.  I had brought the scallops from the city (got them at Citarella on Broadway) and they, too, are available for just a brief period in the spring.  This is very easy to do but it truly is a recipe where the ingredients have to be pristine.

All I did was sauté the fiddleheads as I mention in the fiddlehead post.  Then, I lightly coated the scallops with a bit of Wondra flour and salt and pepper.  Gave them a quick sear in grapeseed oil so that both sides got some color and a touch of crispness and the center stayed milky and mellow.

Once out of the pan, I gave a big fat squeeze of lemon to the mix of oil and brown bits in the pan, tossed in the tiny bit of flour that was still on the mat I had coated the scallops on, and gave it all a swirl.  Thought it could use a bit of butter so added a nice cube of the chilled variety and some lemon zest and Voila! a bit of sauce to finish the plate.  I have to say we were all very sorry that we only had one each.