Perfectly Seared Scallops
My dear friend Sheri is here for the weekend! We picked up some absolutely gorgeous scallops from Central Market and applied the technique from an article for "Perfectly Seared Scallops" in Fine Cooking #72. We topped them with the Classic Herb Butter Sauce in the recipe sidebar.
On the side, we had mixed greens and grape tomatoes with Central Market's marinated bocconcini (mini mozzarella balls). The dressing was a little drizzle of the olive oil marinate and a sprinkle of sherry vinegar.