This past Friday night's meal was a rarity in reality and a winner in popularity, at least for the dinner table's lone diner: pan-seared sea scallops. I haven't made scallops in about eight-and-a-half years here, so this was definitely a treat. I returned to a long-ago favorite of sherry cream sauce, enhanced with Creole spice and an ample addition of lobster base. It was all most excellent over griddled grit cakes, leftover from the previous evening's shrimp and grits, along with roasted asparagus spears. It was an indulgence worthy of a weekend and well-suited to a generous glass of wine.
Adapted from "Sherry Cream Sauce," by Dianne Rattray. Published online via The Spruce Eats (formerly about.com). [Updated 11 November 2021]
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