Tomorrow's celebration feast for two will consist of one pound of MY sautéed Bay of Fundy scallops (a secret recipe*) and two fried clam platters from DeLuxe French Fries. These will be served at noon as Deluxe French Fries hang heavily on the gut and eating such a feast for an evening repast is simply no-go. Oh, Deluxe wouldn't if one ate a reasonable portion but these are chips from Deluxe so they MUST be consumed in copious quantities.

Canola oil... HOT pan... and a glop of butter just before the scallops go in. Fry until golden, turn over and repeat. Beats ANY other way. No shit! Try it and you'll see. I even do this for chowders, adding the scallops to the chowder JUST before serving. The butter (I use that "healthy" marg) gets brown and sticks to the scallops and... I may have some tonight too!