Scallops and Fish Steaks or Fillets with Tomatoes and Peas

Here is an example of how I let the market manage my cooking decisions. While staying in the Hamptons, I had gone to see my friend John of the Wainscott Seafood Shop about a nice piece of fish to grill or sauté and, finding a portly red snapper, I let him slice it into lovely fat fillets. As he was wrapping it, he said, “If you can use some bay scallops, these just came in an hour ago.” How I was going to use them I didn’t know yet, but I act on the