Tonight’s dinner consisted of a cool tomato and artichoke salad paired with simply seared scallops.
For the salad:
Marinated Artichoke Hearts,
Grape tomatoes halved,
Season with salt, pepper and a little vinegar (I used white wine).
For the scallops it couldn’t be easier:
Brown a little butter in a pan.
Make sure your scallops are completely dry or they won’t brown.
Season with salt and pepper and maybe some Old Bay Seasoning.
Fry over medium high heat until brown. Turn to finish the second side.