New recipe, April 29, 2012

The new recipe was Seared Sea Scallops with Wilted Watercress and Bacon from the May 2012 Cooking Light, served with the wonderful Spring Panzanella with Asparagus from the April 2012 Food and Wine. The Panzanella gets a 5 (to me the big challenge with this is to defire the onion if it is hot--the onion flavor is important, but it shouldn't be hot). The scallops get a 3.

Wine: Terredora Dipaolo Faranghina Irpinia 2010