I made a dish inspired by the scallops article in this month’s edition of Fine Cooking: pan-seared sea scallops with cauliflower purée. I topped it with some bean sprouts and pomegranate seeds. I made two sides: leeks, and shiitake mushrooms.
I won’t be sharing the recipe because it wasn’t phenomenal, the cauliflower puree was rather bland (despite my best efforts), and scallops just don’t seem to be my thing. The mushrooms were delicious though, and I enjoyed the creative exercise.