My husband, Scott, and I enjoy cooking together. Most of our creations are a joint effort, or as I like to say, he is my 'sous chef.' Our creativity is directly related to how much wine we are drinking while we cook.
I have always been a bit intimidated by scallops. I love to eat them, but was nervous about cooking them. The trepidation of turning beautiful seafood into rubber was something that led me to walk away from the seafood counter. I decided I needed to conquer that. I am no longer a scallop cooking virgin! Here is a dish that was inspired by a dish I had at one of my favorite restaurants in Tucson Arizona. I didn't do the original dish justice, as it was not nearly as tasty. I am happy to report that while I didn't have a recipe, the scallops were cooked perfectly - not rubbery at all.
Since I had not planned on "blogging" this when I made it, there really isn't a recipe. I sauteed lightly salt and peppered scallops over med high heat in olive oil. Meanwhile, Scott was making a basic risotto recipe, with the addition of a handful of frozen, shelled edammame. We layed the scallops atop of the risotto and drizzled with some pomegranate molasses. On the side, broccoli, carrots,and shitake mushrooms lightly sauteed.
We had this with a Bogle Pinot Noir.