Saturday July 5Today Luken's at Findlay Market had nice bay scallops. Coincidentally, Marcella Hazan had a nice way of doing them "truffle-style," as if she were baking mushrooms. You just sauté the scallops briefly in oil with minced garlic until just opaque. Shower with chopped parsley and a spoonful of capers, (and a little chopped roasted red pepper, if you got, which normally we do but this time we didn't) put in a baking dish, top with fine breadcrumbs, and broil until golden. Outstanding.
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