After disliking scallops through most of my childhood, I found them on my birthday dinner plate a few years ago. My friend had whipped up a warm scallop salad for my big day, and it was insanely delicious. Now, of course, I love the things. They're very tasty, pretty versatile, and are ridiculously simple to prepare.
Over the last few weeks, I wanted to use up the last of the big scallops hanging out in my freezer. First, I made the above -- a warm salad to get back to the roots of my scallop love. The key is to have a creamy sauce/dressing, and vegetables that are warm and almost limp (but still holding some firmness). This one had tomatoes, peppers, green beans, basil, and feta.
Hit the jump for the second dish.
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