On Tue, 26 Feb 2019 16:27:49 -0600, "cshenk" > wrote:

>U.S. Janet B. wrote:
>
>>
>> What do you like with scallops? My mind won't settle. I need some
>> ideas.
>> thanks
>> Janet US
>
>Eggplant (Asian type, not bitter and no skinning) for the vibrant color
>is a top pick. Steamed likely.
>
>Then a bright green vegetable like whole snap beans, ends trimmed and
>sauteed in a little olive oil and garlic.
>
>Other things to expand th plate (I generally have 3 sides): A 'white
>sauce' with Tumeric added for color over a mix of fetucini and colorful
>spiral pasta. A few slices of jarred red beets. A mushroom medly with
>several types sauteed together with a few rings or 1/2 moons of sweet
>red onion, and a mix of olive oil and butter. A bowl of stewed whole
>tomatoes with mild green chiles or chives.
>
>Basically I'd want the purity of the scallops to shine whitely and hen
>'eye pop' the rest with color but not too strongly flavored so they
>don't mask the scallops.

that's a beautiful plate but a little heavy on fats and seasonings for
me to go with scallops. Just a different taste approach. thanks