Lloyd told me that if this meal was on the menu at our favorite local restaurant, hed order it every time. Granted, he has a history of over-enthusiasm for food people make him, but he seemed pretty serious. The trio of tartness from the vinegar, richness from the olive oil, and sweetness from the preserves really was a tasty compliment to the delicately ocean-y scallops. And Ellie Kriegers scalloped potatoes au gratin are a crowd-pleasing side for many meals, including this one.

Posted by Jennifer McGuire, MS, RD