These were pretty good, but I need to use much less chipotle than is called for in the recipe. I think it overpowers the scallops. These were very fast, very easy. The article shows them with a Yellow Pepper Rice, which also looks good – but I’m allergic to rice so I didn’t make it.

• Scallops with Chipotle-Orange Sauce (Cooking Light, December 2003, p. 198)
• Sourdough bread with Sauteed Garlic Butter (Fine Cooking #43, March 2001, p. 49)
• Spinach Salad with olive oil and balsamic vinegar

Wine: David Coffaro 2001 Estate Cuvee (Dry Creek Valley, California). This wasn’t a good wine for dinner – I opened it beforehand and we each had a glass while I was cooking. It’s very good, juicy. Still a bit young, surprisingly.