Scallops &

Big, beautiful scallops were the only new ingredient in this one; the sauce was leftover collards, steamed kale, a bit of spinach, a few canned tomatoes, and the last of some coconut milk. The little cakes were red quinoa and steamed sweet potatoes mashed together. I also made a pan sauce once the scallops came out with a splash of wine and dribbled it over all once plated. We opened a 2001 Volnay “Carelles” by Paul Pernot.

Tweet about this on TwitterShare on FacebookGoogle+Pin on Pinterestshare on TumblrShare on RedditShare on LinkedInShare on StumbleUponEmail to someone