I’ve been in a bit of a slump, I must confess. Not that I haven’t been cooking, mind you: I just haven’t been cooking exciting stuff.
I blame my wife, of course.
Her schedule has been a bit crazy as of late, which means getting home around 9:00. Couple that with getting up at 5:30 in the morning to work out, and we’re a little pressed for time. So it’s all been about variations on a theme (or repeats). And spaghetti. Lots of spaghetti.
1 lb. scallops (about 1/2 dollar-sized), room temperature
1/2 shallot, sliced thin
2 tbsp. plain yogurt
Serve with a sweetish wine. We used a gewurtz, although a prosecco would also work.