After we ate the oysters and finished listening to a Stevie Wonder record, I made scallop ceviche. I quartered the scallops (a pound of big fat fresh ones from New Bedford, Massachusetts, via the Skowhegan fish market) and mixed them with a pint of halved cherry tomatoes, three minced garlic scapes, a handful of chopped infant leeks, a sprinkle of cayenne, and a half cup of freshly squeezed lime juice. I let all of that sit in the refrigerator for 45 minutes, stirring it occasionally as I emptied the dishwasher, cooked Indian black-pepper rice (recipe available on request), listened to a Charlie Parker record, and giggled at Tom, who was in a silly and insouciant mood all evening. Just before serving the ceviche, I added a diced avocado, salt and pepper, and a handful of finely chopped mixed herbs: parsley, cilantro, and basil. And voila.