As for the scallops, I kind of “wung” it but here are the basics: bread crumbs, lemon zest (1 lemon), fresh herbs (parsley, thyme), parmesan cheese (tablespoonish or more), some shallot, salt and pepper, paprika, red pepper. Mix it all together. Dredge the scallops, put in hot oil (I added a little butter too but probably not necessary) and brown quickly on both sides (crispy surface is good). Serve with lemon. - Ellen

MARBLEHEAD, Mass. — When José Luis Ugarte, the oldest sailor to finish the Vendée Globe yacht race, finally arrived back on terra firma in 1993, he soberly pronounced the solo, round-the-world race “an inhuman event” that should be done no more than “once in a lifetime.”
But here is Rich Wilson, back for more at age 66 and in position to break Ugarte’s age record by two years. After placing ninth in his first Vendée Globe in 2009, Wilson, an asthmatic American educator from this yachting hub near Boston, will again set sail alone from France on Sunday. Taking nearly three months to complete, the Vendée Globe remains a singular test of character that allows no stops or outside assistance and too few hours of sleep as the weeks and months pass by along with the swells and storms.
“The last time, I slept two times in that race for four hours straight, and both were accidental,” Wilson said last week in a Skype interview from France. “They had a 120-decibel alarm clock on the boat, and I slept through that, and that sort of defines the fatigue.”
A chain saw, by the way, typically registers 110 decibels, but there was more delight than dread in Wilson’s voice last week as he prepared to depart with the 28 other competitors from the Atlantic port of Les Sables d’Olonne.