In addition to all of the fresh produce begging to be bought, dayboat scallops and offerings from Orwasher's Bakery, two french guys had set up shop and were peddling an exciting array of smoked meats, including this incredible chewy, funky chorizo sausage (smoked duck breast, I will be back for you next week!).
I diced the chorizo and gently warmed it in the pan, adding fresh corn, halved grape tomatoes, and a splash of cream to the flavorful fat released from sausage. A (small) handful of basil from the pot on the porch, and a pinch of aleppo pepper (more flavorful and less "in your face" than ordinary red pepper flakes) made a divine bed for seared scallops.
There is something to be said for a lack of restraint.