How often are people actually cooking scallops at home? They are pricey as hell and delicate little suckers. I can say that this past Monday night was the first night I ever cooked them, and they were the bomb. I will not be making them again anytime soon though.
I used Bon Appetit's Sauteed Scallops with Sweet Chili-Lime Butter (super easy, super quick) and served them with an orzo, zucchini, spinach and mint salad with a light balsamic vinaigrette. I used the left over orzo salad for lunch the next day and just added a lot more spinach.
The recipe called for a dozen scallops, which turned out to be almost a pound, and I thought about halving the recipe. Six scallops per person sounds like a lot, but three sounded too little, and I thought asking for anything other than half a dozen or a dozen scallops would make me sound too difficult.
Not that it mattered anyway because I had asked Adam to pick them up for us, and I was spared any shame, especially because we bought an easy dozen.
(Six per person was a lot for me, and Adam ate most of them).
