Pan-Seared Scallops with Four Sauces and Roasted Zucchini with Blue Cheese

I would say that I normally stick to less than fancy fare, but this is one of the most fun dishes that I’ve ever made. Sure, it’s a bit showy, but you gotta be decadent sometimes or life can get a bit boring. We ate these tasty little morsels standing up in our kitchen tapas style, interchanging the sauces on the scallops as we went with zucchini as palate cleansers. Still, either dish would be quite nice as a starter for a dinner party; they’re both able to stand up on their own just fine.

The roasted zucchini with blue cheese was put after each scallop to help completely wipe the flavor of the previous sauce before moving onto the next. Especially with the spicier sauces, the flavorful cheese cut the heat. Since Davis and I like our food spicy, we were partial to the Habanero Lime and Jalapeno Cilantro, respectively. However, the Creamy Lemon with Green Onion and Pistachio Crumble stood up to the test. All and all, this is a dish that could give a person a little culinary hubris.

Not going to lie, this might be the fanciest thing I’ve ever made.

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