One of the very first recipes I ever posted was for seared scallops.
Not just any seared scallops…seared scallops to die for.
But, in reality, all seared scallops are to die for – as long as you’re working with deliciously plump, fresh sea scallops and you know how to get a good sear going. When you get a good sear on a good scallop, it’s heavenly.
And the best part of it is…it’s so. freaking. simple. It makes me wonder why I haven’t made these since, um, Valentine’s Day – that’s two years ago, hi – to be precise. Special thanks to my dear friends Zan and Scott for reminding me of how great these are (they wrote to tell me they enjoyed them, along with this chive pasta and mushroom dish, for New Year’s Eve – which makes me really, really happy…it’s like you’re somehow with your friends, a part of their night, even though they’re thousands of miles away).
I do need to be reminded sometimes, because as much as I obsess over so many different dishes I make, I’m always looking to try something new. It’s rare that I repeat a dish, and I can only hope that soon I’ll become a good enough cook that I’ll start repeating – because repeating dishes is what makes you really good, it’s what makes you learn the dish inside and out. I think, maybe, I’m getting there.