Tonight’s meal was inspired by some wild leeks I found at the market. At the fishmonger’s I came across some wild scallops and bought them without really knowing how I’d make them. Once I got home, a quick search at The Google got me some tasty suggestions: Wild Leek and Parsley Risotto and Pan-seared Scallops with Butter Herb sauce. The ingredients were simple enough and I had most of them at hand: scallops, parsley, a good white wine, vegetable stock, unsalted butter… The result?

The picture was terribly over-exposed but you get the idea. It was simply divine. Alan moaned throughout the meal and we speculated that something like this would probably cost about a hundred dollars for the two of us (with wine) at a nice restaurant. Oh, the wine was a nice Wolf Blass Sauvignon Blanc. Now we’re off for an ice cream…