Scallops

Thanksgiving was too big a feast to write up here now. Will have to get details in here and there.

Scallops made easy

Buy good sea scallops, have two plum tomatoes, a shallot, a little tapenade or olives and garlic.

Whole garlic cloves cooked in lots olive oil until all brown and soft. Remove garlic and a little of the oil (reserved for scallop cooking) and then sautee chopped tomatoes and shallot and spices--basil oregano what-have-you. After tomato significantly reduced in size and shallot very soft, add spoonful of tapenade, mix in, add garlic and turn off heat. Let all sit in warm pan and drain some of the oil into a larger skillet to cook scallops in.

Dry scallops with paper towel after rinsing. Salt and Pepper scallops on both sides. Add to sizzling hot pan. About 1 minute each side--they should sear brown-black. Remove and place on plate around the tomato and garlic. Done.