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January 01, 2008


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Happy 2008, Lenn. The recipe looks great--wish I had all the ingredients in the house!

I brought some Peconic Bay scallops back to Virginia last week (got them at Southold Fish Market); had to freeze some, so I am bringing a thawed and broiled batch with me to work this afternoon.

I have also realized the benefit of pairing (seasonal, if not local) clementines with the PB scallops.

And I am using truffle oil, too! All before I saw this recipe...thanks!

Now you've made us all hungry, seared scallops...

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