Michael wrote:

> I want recipes to mess with. Got a scallop recipe?

Try this one: Melt a tablespoon of butter in a skillet. Cook some
mushrooms in the butter over medium-low heat. When they're almost fully
cooked, use a slotted spoon to take them out of the pan and keep them in a
bowl. Turn the heat up to medium-high and boil away most of the juices might
have been exuded by the mushrooms. Add more butter to the pan and while it's
foaming, add scallops and sauté briefly; it only takes a short time to cook
them through. Add the scallops to the mushrooms, then splash some
fruit-flavored vinegar into the pan. (The original recipe calls for
blueberry vinegar; I've also had success with raspberry vinegar and peach
vinegar.) Boil away most of the vinegar, then pour over the scallops and
mushrooms.

The original recipe (from _The New West Coast Cuisine_) recommends serving
this with brown rice.

Bob