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| Elegance with Few Ingredients |
Recipe by Robin
Back in the days when I first left my birthplace in New
England, my parents would ask me what I wanted to eat when I visited from
California. My dad’s scallops were always high on my list. He’d pan-fry the
scallops, crumble Royal Lunch milk crackers over them after plating, then top off
with butter sauce. Since original Royal Lunch crackers have been replaced with
an odd and expensive substitute, and fresh scallops aren’t too available here,
I’d never tried to duplicate his recipe. Until inspired by some
scrumptious-looking sea scallops I saw at Costco recently while shopping for
chicken. Seafood night!
