I received a bag of frozen scallops, bought (from all places) the wet market! I'd never cooked scallops at home before, so I quickly flipped through my copy of Gourmet Today to see if I could put together anything from the contents of my fridge.
Oops. Maybe it was harder than I thought. I wanted to do the scallops justice since it was the first time I was cooking them at home, and a simple stir fry seemed too commonplace.
I took inspiration from two recipes: 1) zucchini and saffron vichyssoise with scallops and 2) sea scallops with cilantro gremolata and ginger lime beurre blanc.
Since I didn't have the required potatoes for the vichyssoise, I decided to sear the scallops and serve them on a thin layer of egg with a citrus sauce, based off the ginger lime and saffron flavours in the two recipes.