This dish came through on a chilly autumn day when I was feeling like some fresh chili peppers would serve me right. Having a bag of fresh mussels in the fridge, i scanned the pantry for a few perfect accompaniments and quickly put the dish together in my head.
There's nothing quite like a fresh scallop. Delicately textured and a sweet buttery taste, that when properly cooked, melts in your mouth. Like oysters, scallops are the sexy bivalve mollusk that have aphrodisiac attributes, they are the queen of the ocean.As a child, I mostly ate scallops 2 ways. Breaded and fried, or overcooked in some sort of Ritz cracker based stuffing. It wasn't until culinary school until I was given the opportunity to do the scallop justice in the kitchen.