Scallops in the heartland are not cheap, at least not good quality ones, so I don't think of them as everyday food. This dish I consider to be a starter for an elegant dinner at home. That doesn't mean it needs to be an eight hour preperation either. Scallops go great with tangerine, orange and even Belgian endive but here I treat them with simple garlic butter or maitre d' butter because it goes so well with the inherent sweetness of the scallops. One of the tricks to scallops is to let them dry out for a while in the fridge. This will help to keep them from sticking to your saute pan. The other thing I have found is if they are stuck to you pan they will release when they are caramelized and brown, so patience is in order. Again I think scallops are at their best when they are GBD or golden, brown and delicious.

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