In the tradition of my dinner-for-one posts, here is the special meal I made for me last night.
Sea Scallops with Cilantro Gremolata and Ginger Lime Beurre Blanc from Gourmet, February 2002
I cut the recipe down to three scallops (purchased at the fine Hapuku Fish Shop), took out my “good” china (Haviland) and served the scallops on a bed of frisee.
I had an unseasonal yet delicious bottle of mildly sparkling Spanish white with dinner (strong enough to hold up to the ginger and cilantro flavors). It is called Vi D’Agulla:
…a charming and slightly frizzante wine from the Penedes region of Spain located just outside of Barcelona. Its name means “wine with a prickle” and is intended as a summer thirst quencher.
Other notes: this recipe is super easy, and you can up the healthiness factor by going light on the beurre blanc, as I did.