Anonymous wrote:Sancerre; baguette; coitus.

omg this is the best comment ever

I like sea scallops on fennel purée, with a green vegetable and some crusty bread. I also like them with risotto.

I like bay scallops, alone or with little shrimp, in a scampi sauce over linguini.

Asparagus and sauteed spinach were my first two thoughts. For a starch I would go with pearled couscous or risotto. The pearled couscous is a breeze to make and the risotto, obviously, will require a little more effort.

Anonymous wrote:

Anonymous wrote:I make a scallop scampi dish. Spaghetti, garlic, olive oil, parsley, white wine—with grilled scallops on top.

Then a roasted green vegetable on the side, preferably asparagus or broccoli.

Oh, and some fresh lemon and salt and pepper in the pasta, and a bit of red pepper.

Sounds great.

I usually make a lemon orzo and asparagus, and a lemon cream sauce for the scallops.

Sancerre; baguette; coitus.

Sliced potatoes, green beans, rolls & salad

Anonymous wrote:I make a scallop scampi dish. Spaghetti, garlic, olive oil, parsley, white wine—with grilled scallops on top.

Then a roasted green vegetable on the side, preferably asparagus or broccoli.

Oh, and some fresh lemon and salt and pepper in the pasta, and a bit of red pepper.

I make a scallop scampi dish. Spaghetti, garlic, olive oil, parsley, white wine—with grilled scallops on top.

Then a roasted green vegetable on the side, preferably asparagus or broccoli.

Veggie purée, sweet potato, parsnips, or acorn squash.

I make mine with pappardelle and spinach. BTW, my kids love scallops - we don't consider it an adult-only meal.

That's funny; roasted asparagus was the first thing that came to mind.

Wilted spinach would also be good. Roasted broccoli, curried cauliflower.

For starches, a garlic mashed potatoes or roasted potatoes would be good.

Anonymous wrote:Risotto?

This, or orzo.

Risotto?

I love scallops and sometimes make them for an adults-only meal. I often feel like it's not a cohesive meal. I'll usually serve it with roasted asparagus and maybe sauteed cabbage. I don't like polenta or very many grains. Any other ideas?