Last night I made one of our favorite meals, sauteed scallops with white wine and butter.  My wife made the comment that people who don't eat seafood, especially scallops are missing out.  Actually she said, "People that don't eat scallops are stupid."  Blunt, but truthful.  Being a good southerner I try to keep a bowl of bacon grease on the counter usually located beside the cheap wine and the fresh tomatoes. 

Bacon grease is the best thing to sear scallops in because it adds flavor and coloring as well as putting pork into a dish which is always a good idea.  Believe it or not we have been trying to eat healthier, obviously adding butter and bacon grease is helping that cause, so I paired our scallops with braised red cabbage and sauteed spinach.  I guess the extra fat is offset by no carbs, go figure.  Ten years ago it would have been the opposite.  However even with the addition of bacon grease I  still pined for a piece of fresh bread for the scallop broth or as I call it heaven's golden shower. Not sure if that should be the name or not but it is how it feels, I guess. Supper was excellent and it was certainly nice to have an evening at home.

Seared Scallops:
10-15 Dry Pack Scallops
2 tbsp. bacon grease
1 tbsp. butter
salt and pepper
1/2 cup white wine
1/2 lemon

Heat pan on high heat and add butter and grease.
Salt and pepper both sides of the scallops and place in pan.
Sear for a couple of minutes or until they have nice color on one side.
Add wine.
Flip and place in a 350 deg. oven for ten minutes.
Take out and squeeze lemon on the top of the scallops.

Braised Red Cabbage:
1 small head of red cabbage sliced into thin long strips.
1 cup of cider vinegar
salt and pepper
1 cup of diced apples

Bring cabbage to a boil.
Add vinegar, salt and pepper, cover and turn down to med. high heat for 20-30 minutes.
Drain, re-season with salt and pepper to taste.
Serve with a little sour cream on top.