A few weeks ago my dad proudly told me about a recipe he made up for scallops. I’ve never really cooked with scallops, or been particularly in love with them, so it took me a while before I decided it was the time. Heading home from work today I was uninspired, but after some thought it was a pretty easy decision.
I called up my dad for a refresher in his culinary vision, and hit Whole Foods to pick up the ingredients I was missing. In true form, I did a few modifications (notably, RFCS instead of bullion), and whipped it up.
It truly blew me away, the richness of the sauce paired with the creamy texture and the complex, subtle flavor of the scallops was more than I could have hoped for. My dad told me that when he first made this meal, he repeated it the night after, and the night after that. If we didn’t have a whopping chicken brining for tomorrows dinner, we’d probably do the same.