A fairly quick dinner tonight. I had planned on doing something different with the green beans but was too tired so I just tossed them with sliced shallots, garlic, olive oil, salt and pepper, then roasted them. The scallops were good, nothing overly special.

• Seared Scallops With Tarragon-Butter SauceGourmet, March 2008
• Buttermilk Mashed Potatoes with Chives (Fine Cooking #81, November 2006, p. 61)
• Roasted Green Beans with Shallots and Garlic