I bought beautiful scallops at Andronico’s this weekend. Huge, and very sweet smelling. This dish was excellent – Larry and I both really liked it. It’s only got a few ingredients and is easy to make. I made extra walnuts for snacking. The recipe calls for savoy spinach, which should be in season now, but I couldn’t find any. I used baby spinach instead. This recipe is also in Fine Cooking’s new Cooking Fresh special issue.
- Scallops with Lime and Spinach (Fine Cooking #7, February/March 1995, p. 34)
- Sourdough bread with Sauteed Garlic Butter (Fine Cooking #43, March 2001, p. 49)
Wine: David Coffaro 2002 Sauvignon Blanc (Dry Creek Valley, California). Nice with the scallops. Decent for a Sauvignon Blanc. More in the Australian style rather than the grassy Californian style.
nice looking scallops, I like them crusty on the outside like that.
It’s the only way I’ll eat them. I don’t like the texture when they’re steamed. Must be seared.