After a lovely day hiking around Crested Butte, Colorado, Dave took me to a charming restaurant called Soupcon, housed in an old miner’s cabin off Elk Avenue.
They served a fabulous salad of seared scallops on mache. I came home and promptly duplicated it. Last week I promised you my version, so here it is:
Pan Seared Scallops Drizzled with Warm Tomato Beurre Blanc Served on a Bed of Green Goddess-Dressed Mache with Fried Yukon Gold Potato Toothpicks.
I know it looks like a lot of steps, because, well, it is a lot of steps. None of them are that hard, and you can start on this the day before by making the Green Goddess dressing and the warm tomato . . .