|Source: Annie's Eats|
I have been dying to try this recipe since I found it on Annie's Eats about a month ago. Even if I didn't absolutely love scallops, the presentation of the dish is so beautiful that I might make it just to look at it (okay, maybe I'm exaggerating a little). However, scallops are a little pricy and way too fancy for one of my solo weeknight dinners, so I have been biding my time, waiting for the right occasion.
The perfect occasion presented itself in the form of a weekend trip home and a Saturday night dinner with my dad. I offered to cook our meal and remembered the great scallop dish I had waiting on my list of recipes to try. This served as our main course, accompanied by pan-fried grit cakes with caramelized green onions, garlic and thyme.
Let me say, this recipe did not disappoint. The ingredient list is minimal, which allows the scallops to really shine. The pan sauce is to die for—the white wine, lemon and clarified butter combine to create a light, zesty flavor that complements the scallops perfectly without overpowering them. Plus, the dish lends itself to a beautiful plating that comes with minimal effort, making it the perfect dinner party entree.
A delicious and attractive dish that I will be making again in the future (hopefully with camera handy)!
Source: Annie's Eats