This is the second of our special occasion for no reason dinners this week. And much like our pasta dinner on Wednesday it was delicious, quick to make, and easy (but, alas, not inexpensive.) Since the scallops take almost no time at all to cook, I started the vegetables in a 425F oven first. I split both the potatoes and the Brussels sprouts in half, tossed them with some EVOO and salt in a plastic ziplock bag, and laid them cut side up on an aluminum foil lined sheet pan. They took about 20 minutes. John was busy searing the scallops for the last 5 minutes.

I opened a bottle of Wente Chardonnay to accompany our dinner. It is lovely to treat yourself like a guest with a special dinner and a glass of wine!