The scallops were perfect, and the only thing I did different, was to deglaze the pan with a little white wine to make a pan sauce to pour over the scallops and cauliflower. Simple and impressive, we will make this one again!
We paired this light spring meal with the '06 Miner Sauvignon Blanc. This accented the meal perfectly. Sauvignon blanc is one of the few wines that holds up well to asparagus.
Speaking of asparagus, it has been cheap around here, so here is another way we prepared it recently. This would be a great "company" dish, simply wrap a few spears of asparagus with a strip of prociutto, spray or drizzle with EVOO, and a sprinkle of Kosher salt. We grilled it on the BBQ about 8-10 minutes.
Cheers to yummy spring foods!