Sunday Night Scallops
We stayed in on Sunday night and made a feast of scallops. They were so good that I just had to share the recipe with you. The scallop recipe itself was from Epicurious, but I did make a few tweaks to it, following some suggestions from the comments on the site and also adding a few serving tweaks of my own. The result was a meal of tender scallops served over silky udon noodles with a creamy, tart ginger lime sauce and a side of spinach. Not bad for a Sunday night.
The link to the recipe for Sea Scallops with Cilantro Gremolata and Ginger Lime Beurre Blanc is here. The changes I used were: 1. Use half the amount of butter for the beurre blanc, 2. Used three large sea scallops per entree (it was plenty), 3. Serve the sauce over udon noodles and 4. After cooking the scallops, deglaze the pan with white wine and quickly wilt spinach in it for a side dish.
