I was a bit surprised at just how delicious this recipe from Cynthia Sass's Cinch! book was. It smelled wonderful cooking and tasted even better. Note: this recipe feeds one. Double if serving two. Ingredients: 4 ounces (between 5 and 7) sea scallops 1/2 cup wild rice, cooked (we were out and I substituted white, … Continue reading Lemon Thyme Scallops
