GARLIC SCALLOPS WITH CAYENNE PEPPER SAUCE

My husband loves scallops and due to their price and our moral stand on food, we usually don't splurge on such an exquisite delight. So, this Father's Day, I made an exception and bought about a pound of juicy plump Sea Scallops. For those that don't know, sea scallops are the nice big juicy ones. Bay scallops are a much smaller version. Each has its own use. Sea scallops are perfect when eaten alone as an appetizer.

Because my hubby and I love spicy foods, I made this extra spicy. If you are not a fire eater like me, you may need to sub the sauce for something a little less dangerous.

Scallops can often be sauteed in butter, however I usually don't have any. Therefore I sauteed these in organic extra virgin olive oil. I heated the oil on medium low, in a saute pan with some crushed garlic. FRESH GARLIC!! When the oil is hot carefully place the scallops in the pan. Sprinkle just a tiny bit of salt and pepper. Then don't touch them. Don't roll them. JUST LEAVE THEM!! These are very gentle little fellows and more than likely you paid an arm and a leg for them. Treat them as such. The idea is to get the underside golden brown. Kinda like you would for chicken or tofu. If it seams like it is taking forever, raise the heat just a little. Be careful, you do not want to burn these guys. Once it is golden brown carefully flip them to the other side, and do the same thing.

While waiting, you can make the sauce.

couple table spoons mayo

half lemon juice

1/4 tsp curry

1/4 tsp ground ginger

1/2 tbs Cayenne pepper to taste (optional)

When you have arranged you scallopes on the plate, dribble the sauce on reall pretty and add a spig of basil or other pretty herb for color.

One of the most important things when cooking something like this is presentation. Presentation is not something that you have to go to a restaurant for. Have fun at home with it. It is the secret to making food taste better. It also making cooking fun. I will often try to make even the most simple food a little more pleasing to the eye. Spaghetti for example, get a block of real Parmesan cheese and shred it with a potato peeler. All of a sudden your canned spaghetti sauce becomes gourmet. Oh yeah, don't forget a little fresh basil leaf will go a long way too.

*disclaimer: Due to overfishing and destruction of our seafood and food chain, please take this into account when eating seafood. Always research where you food comes from.