It is my favorite again! The scallops were a little smaller so we had more of them. The collard greens are chiffonaded and sauteed quickly. I toasted up the garlic pieces separately so they would not get burnt.
The tartar sauce is a recipe from the Fish Market, a local chain of fish restaurants. I asked them once what their recipe was for tartar sauce. They did not gave me any amounts but did tell me the ingredients. The surprising ingredient is yellow mustard. Not fancy but it really makes a difference.
Fish Market Tartar Sauce (amounts approximate)
1/2 cup mayonnaise (I use light mayo)
1 tablespoon yellow mustard
1 tablespoon sweet relish
1 teaspoon grated onion
1 teaspoon lemon juice
dash of garlic powder