May is a month full of birthdays of my family and friends plus our wedding anniversary. (We were married on my sister’s 18th birthday. Don’t bring that up with her.)

Seared scallops is a dish I might serve for an anniversary or other splurgy dinner, scallops costing what they do.

Usually I lay them on a bed of pasta with roasted tomatoes or my Simplest Spaghetti with hot chiles and garlic because scallops don’t need much in the way of embellishment.

This time, I’ve paired them with sautéed baby spring vegetables on a bed of fresh linguine and topped them with a creamy butter sauce called beurre blanc. You also could serve them over rice, risotto, polenta, grits or any other grain or pasta you

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