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06/08/2017 12:01 AMBefore I signed on as the living editor here at Shore Publishing, my beat included state and local politics. I’ve covered many politicians—some good, some bad, and lots who were mediocre—and one of my favorites was Fillmore McPherson, Madison’s former first selectman. An electrical engineering grad from MIT who served aboard a Naval aircraft carrier in the Atlantic Fleet before going back for his masters in management at MIT, he was known for precision, tenacity, and delivering firmly held positions in his soft southern Appalachian drawl. Through many budget battles, several natural disasters, and news stories too numerous to count he advocated for healthy reserve levels and sound fiscal practices, along with the preservation of open space and the environment.
Since I became living editor, I’ve also had the pleasure of writing about his wife, Joan, an accomplished watercolor artist. I even got to write about the two of them when—posing as Twinkle Toes Joanie and Flat Foot Fillmore—they danced their way through a command performance at the Raise the Roof 2016 Gala of Stars: Dancing for the Cause. Fillmore’s adopted moniker notwithstanding, they wowed the audience and judges (I was on the panel as a last-minute recruit when someone called in sick) not only with their glamorous appearance, but also with their sizzling dance moves.
So I was happy to see them at the farmer’s market recently, outside the fresh seafood booth. I asked what they were having for dinner, and they were trying to decide among the many choices offered that day. I asked them to send me the recipe when they settled on something. Sure enough, I promptly received an email, to every single one of my personal email accounts and my work email accounts, with the following recipe. It’s classic Fillmore.
Stonington Scallops à la Fillmore
Adapted from Weber’s Big Book of Grilling
“You know summer is here when you pick up some fresh Stonington scallops at the Madison Farmer’s Market on Friday afternoon. The Weber’s Big Book of Grilling has a super and easy recipe for cooking them just right.”
First, remove the little side muscle, then place the scallops in a Ziploc bag with this simple marinade (good for up to 1 ¼ pounds, or around 20 scallops:
¼ cup of fresh orange juice
2 tablespoons extra virgin olive oil
½ teaspoon dried thyme
½ teaspoon fresh ground salt
½ teaspoon fresh ground pepper
Whisk the marinade, pour it in the Ziplock bag, seal the bag, and refrigerate for an hour or two.
Preheat the grill to direct high heat. Place the scallops on the grill one or two inches apart.
Now comes the key part—grill for EXACTLY six minutes, turning the scallops over half way through. This timing insures that the scallops are cooked through without getting tough or dry. I start the stopwatch timer on my smart phone as soon as I have finished placing the last one on the grill.
Serve immediately and enjoy.