Seared Scallops
The dinner at Providence inspired me to take a closer look at scallops.
At the Farmer's Market I picked up some beautiful scallops.
I seared them on one side with salt and pepper and I served them over a bed of roasted squash.
Deglazing with a touch of wine. I then mounted the liquor with some butter as a sauce. Yum!
Those look wonderful!
Posted by: Sorina | Wednesday, January 16, 2008 at 07:14 AM