I want to make a reservation at your tavern! 
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I love sea scallops. I just wish they weren’t so expensive! Also love asparagus and tomatoes wiith tarragon. Looks great!
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That looks amazing! 
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We have a local restaurant here in southern New England that has broiled sea scallops (9 of them per order!!) with potato and vegetable for $18.95!! Dear wife has that every Saturday.
Same dish at any other restaurant is around $30, with fewer scallops. They’ve been in business forever, we pray they never close.
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Care to share the name? I’m not sure I can even do that well at Market Basket.
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I make something similar. If you want a hardier (more meat like) sauce, you can grind up some pecans and cook them with the mushrooms. It’s my favorite meat alternative.
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Just beware. This recipe makes a LOT of sauce. A LOT.
Yum. Since it makes a LOT, does it freeze well?
We have a dinner we just call “sauce” in our house. It’s basically a similar recipe and it’s the meal rather than the topping. We have it with pasta, potatoes, over veggie pasta like zoodles or spaghetti squash, or just with bread. It started when we used meat in the sauce, but now I use either a mushroom/peacan swap, crumbled and browned tofu, or lentils in place of the meat.
I’ve never frozen it! But it keeps well refrigerated because…no meat.
The sauce ingredients are very similar to what I braise short ribs in. I know, this is a no meat recipe.
Diced zucchini also is a good sub for meat giving a similar texture in a sauce.
And you should absolutely be able to freeze it! I love pulling out a carton of sauce using as is or adding meatballs or Italian sausage links or using for chicken parm!
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Jimmy’s?
We have a Jimmy’s near us that makes all kinds of comfort food (and amazing grinders). They have hot dishes everyday!
I have to say. I loved scallops until I found out I was allergic to them!
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I would rather not pinpoint exactly where I live by mentioning where the restaurant is. Strangely, not everyone hooked into the interweb has benign intentions…
I got pork chops out of the freezer this morning and was determined to try and make them a way I would like them too. H loves pork chops but he is happiest when his meat is well done, dry as leather and without any sauce. 
I am the opposite. I was able to use this recipe and just keep his out of the sauce. The sauce was 
!!! No difficult ingredients and the whole process pretty fast. The pork chops o had were on the thinner side so didn’t take too long to get to inside temp.
Definitely a keeper recipe!
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Made this last night. It was really good! And came together easily. I didn’t do steaks, just cut the cauliflower in florets.
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I went to visit a friend who moved to a rural area. On my way home, I stopped at a farmstead where I found asparagus and leaf lettuce. (I live in New England so the farm stands don’t have a ton of produce right now.) I made a great recipe with the asparagus, which I served with crab cakes.
Here’s the recipe:
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That looks delicious, @Bromfield2, and I bet it would be good made with quinoa, couscous, or cauliflower rice, too.
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That sounds really good, and I think my husband will eat it!
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