A kilo of wild scallops warrants searing attention! I like them simple with their own flavor leading all taste buds to nirvana.
Here they splash down in a deglaze of crustacean juice, olive oil and a spritz of fresh Lemon, sea salt & a few twists of cracked pepper. Accompanied by chilled spears of asparagus in vinaigrette. Add a young, un-oaked Spanish red (Tempranillo) and dinner by any name is still a little feast!
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