Having scallops for dinner always makes it feel like a special occasion night.
Seared scallops and sautéed asparagus in a lemony tartar sauce
It takes just minutes to cook these U-10 scallops and John did a great job. They were sweet and moist, just cooked through. I sautéed up some asparagus and made a thinned out tartar sauce that i pepped up with a bit of sriracha.
Sometimes having two perfect ingredients is all you need.