I remembered that a new seafood shop opened up nearby and suggested he go get some scallops -- we could have them with a Caesar salad. He was a little incredulous about the pairing, but being a scallop lover -- he went and picked up a gorgeous pound of freshly caught sea scallops.
While he was out, I did a quick internet search -- looking for a new way to cook them. I've done baked with breading.... sauteed in butter & garlic.... wrapped in bacon, but this time, I wanted to do something different.
I came across this recipe and decided to give it a whirl. I think I can speak for both of us when I say THUMBS UP!!! The only draw back was that the recipe calls for Marsala wine (see, it all comes back to whine). The only Marsala I had in the house was cheap supermarket wine, it had been in for a while.... and of course, liquor stores here in CT are closed on Sunday.
I didn't want to let that hold me back, so I figured.... hey, how bad could it be?
To be honest, it was delicious -- but I'm wondering if a better quality Marsala would have taken this recipe to the next level.
Anyone have a Marsala they'd like to recommend?