I know, things have been a little quiet here at The Table. I had Valentine’s all planned out for you and then a little stomach virus, a schedule change and .. well, that whole domino thing kicked in and my well oiled schedule went AWOL.
I am slowly but surely digging my way out. Emphasis here on slow.
The good news is that even though Valentine’s day has come and gone you don’t have to wait until next Valentine’s Day to make this – and I seriously hope you don’t!
Although I adore the hearty and heavier foods of winter, about this time of year I start craving fresher, lighter flavors. This seems especially true this year since the winter weather here in Southern California is also AWOL – one day it’s in the high 70’s and the next in the 50’s and I waver between firing up the grill and making a hearty soup. So, over the next few weeks the dishes here on the Table seem a bit mixed up you’ll know why!
Ok, enough about the weather. Let’s get to the food!
Since I’ve got some spring gigs coming up, I’ve been working on some spring menus and have had this recipe bookmarked for some time. It features two of my favorite ingredients – citrus and seafood . When designing catering menus, I look for dishes that not only sound different and intriguing, but have great color and texture and that don’t require a lot of last minute preparation – which, BTW, is also my criteria for Valentine’s Day dinner!! These scallops meet every single criteria and then some – they are great as an appetizer, but also as a main dish (served with some decadent potatoes as a side or just some good, crusty bread) or would make a beautiful and elegant lunch.