Across the board, I am a far pickier eater than my wife but there are a few things I like a lot more than she does. Scallops are high on that list. As she was out of town for work recently, it seemed like a good time to try this recipe.
Scallops, like shrimp, are pretty easy and you don't even have to worry about peeling them. My recipe came from Mark Bittman's How to Cook Everything: The Basics. Learning how to make a sauce is fun, though I'm not entirely sure I'm doing it right. The end result was tasty so I suppose I can't be too far off.
Daughter was only moderately impressed - chewy, she said. She ate all of hers - no seconds, though.