Amy and I made seared scallops for dinner, and we even let Gary have some too. We picked an herb butter sauce for the scallops so we could soak up the sauce with more Ciabatta. The secret to perfect scallops is to buy dry (untreated) scallops, dry them off carefully, and try to get the freshest, most sweet smelling scallops possible. Central Market came through with nearly perfect scallops. We also picked up some marinated fresh mozzarella and used the oil to dress our salad greens.

• Seared Scallops with Herb Butter Sauce (Fine Cooking #72, July 2005, p. 49)
• Ciabatta (No Need to Knead, p. 49)
• Salad Greens with Marinated Fresh Mozzarella

Wine: Kim Crawford 2004 Sauvignon Blanc (Marlborough, New Zealand). Yum – I think New Zealand Sauvignon Blanc is my favorite white wine.