By: Genna Teitelbaum
I absolutely adore this recipe. I made it for the 3rd time last night, and - oh - was it good! The quality of the scallops matters a great deal, though. I splurged and bought mine from whole foods and it made a BIG difference.
The only change I make to the recipe is in the salt department. The recipe calls for WAY too much salt. This time I used about a quarter of what it called for - just a pinch here and there - and I don't think even that was necessary at all. Next time, I'll eliminate the salt entirely.