Chester provided:

> Grilled Scallops with Warm Potato and Bacon Salad
>
> Categories: Main Dish, Brunch
> Yield: 4-5 servings
>
> Ingredients:
>
> 1 1/2 quarts vegetable broth or water
> 4 cloves garlic -- divided
> 1 rosemary sprig
> 1 thyme sprig
> 1 bay leaf
> 1 pound potatoes -- (3 medium) cut into 1 1/2 inch pieces
> 1/4 pound bacon -- (about 5 slices) cut into 1 inch pieces
> 4 shallots -- cut into thin slices
> 1 tablespoon sherry vinegar
> 4 ounces friseé -- washed (about 4 cups)
> 1 1/2 teaspoons salt -- divided
> 3/4 teaspoon pepper -- divided
> 1 1/2 pounds sea scallops
>
> Directions:
>
> In large saucepan, bring broth, 3 cloves of the garlic, the rosemary,
> thyme and bay leaf to a boil over medium-high heat. Add potatoes and
> boil, uncovered,10 to 13 minutes or until potatoes are just tender.
> Drain potatoes, discarding herb sprigs and garlic cloves; set aside.
> In large non-stick skillet, cook bacon over medium heat 8 to 10
> minutes or until crisp. Drain bacon on paper towels; reserve bacon
> fat. In same skillet, cook and stir potatoes in reserved
> bacon fat 6 to 8 minutes or until golden brown. Mince the remaining
> clove of garlic. Add garlic and shallots to the potato mixture; cook
> and stir 2 to 3 minutes or until shallots are soft. Add reserved
> cooked bacon and vinegar, mixing until combined. In large bowl, toss
> potato mixture with friseé. Season with 1/2 teaspoon of the salt and
> 1/4 teaspoon of the pepper. Arrange salad evenly on 4 serving plates
> and set aside. Meanwhile, season scallops with remaining 1 teaspoon
> salt and 1/2 teaspoon pepper. Grill scallops over medium-hot coals (or
> broil on rack of broiler pan 3 to 4 inches from heat) 4 to 6 minutes
> or until scallops are cooked to desired doneness, turning once. Serve
> with salad.
>
> Recipe adapted from Chef Jason Miller of Moose's in San Francisco, CA

Better than Chester's average recipe, but I continue to take issue with
those who peel potatoes before boiling them. Everybody seems to prefer the
taste of potatoes which are cooked in their skins and *then* peeled and cup
up. Problem is, you have to do that while the potatoes are still hot, and
not many cooks are willing to subject themselves to that kind of pain.

Bob