Sea Scallops, pan seared in butter. I've actually been waffling a bit
about keeping them fairly plain or topping them with a sprinkling of
panko breadcrumbs. Add a little of crunch/texture without deflecting
from the sweet taste of the scallops. Yeah, I think I'll go with that.

I'll be having smashed roasted red potatoes to go with it and steamed
broccoli florets as the green vegetable side.

Jill