This was a first. We had just returned from my mother-in-law’s fish market on Cape Cod, and she needed to run back out to the pharmacy. It was 4:30 pm. Dinnertime was approaching. “How can I help?” I asked. “Actually,” she said, and she pulled out the plastic container of fresh scallops. With her fingers, she showed me how to remove the side-muscle, or the remaining tissue where the scallop had once been connected to the shell. And then she left. There I was with a paper towel and the shellfish.

Yes, I have eaten my fair share of shellfish; just, usually out at a restaurant. Coming from a long line of kosher kitchens on both sides of my family, I had never before handled it. I sat down at the island in my mother-in-law’s kitchen and got to work.

You know what? Pulling off the side muscle felt like an easy accomplishment. Like crossing something off a list. Or vacuuming. It was a mindless task that left a smooth, ready-to-grill pile of round sea mollusks. You could say the scallops and I bonded. Later, I watched my mother-in-law season and grill the fish – my favorite for her to make for us when we visit – and I felt at ease. Scallops combating stress. Who knew?

Ps- Josh, if you’re reading this: Don’t get your hopes up. Our kitchen will remain shellfish free. Xoxo, me