I love scallops. My wife loves scallops. My two-year-old son devours them. It’s an expensive habit to have.
When I first took over the feast, I knew I wanted to have the first course be a single scallop over something. I scoured the internet looking for an idea on how to serve them, and pretty much came up empty, until I found this recipe. As far as writing and details go, its not the greatest piece of writing in the world (like, for example, there’s no reference in the writing to whatever that puree is under the scallop) but the ingredients are all there and over the past few years, I’ve made this one my own. It pairs with a chardonnay quite nicely