First, about Sam: A resident of Saratoga Springs, N.Y., he is now a student at the University of Vermont and the son of a world-class cook. Some years back at their home, after another amazing meal and several of the Spouse's Caipirinhas, I volunteered to cook dinner the next day for Sam and his parents. Was I too bold? Presumptious? Foolhardy? Suffice to say, when my head cleared tyhe next day, I felt like a high school wide receiver who had just offered to run routes for Eli Manning at Giants' training camp. My strategy was simple: lots of pinot grigio. And the freshest seafood I could get my hands on, which happened to be some dayboat sea scallops. Because I can never make a decision, I decided to stuff half of them with some basil, and the other half with some pepperoni. In the midst of this, Sam came in and asked what i was doing. After I explained, he looked at me quizzically and asked, "Why don't you do both?" Which made perfect sense, and was enthusiastically devoured by all. This recipe is what eventually evolved from Sam's suggestion, although the original is still in the rotation. Thanks, Sam!

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