Sunday Lunch; Seared Scallops with Jammy Tomatoes

Another one for the journal:

Easy, delicious lunch on a rainy sunday afternoon. 

Eggplant: We finally tried a recipe from Roberta's cookbook. Went hunting for fairytale eggplant and the farmer's market just so happen to have them! $5/pint though... too expensive!  We didn't really like the pairing of mascarpone with the eggplants either, sadly. It was too thick/heavy for the eggplants. 1tbsp was way too much, maybe 1tsp is enough? Probably nicer thinned with some nice EVOO, rather than having more EVOO drizzled over to finish. 

Scallops: https://cooking.nytimes.com/recipes/1021298-seared-scallops-with-jammy-cherry-tomatoes 
Subbed thyme for basil, just fine! Butter for shallots was a genius move.  

Radicchio salad graced our table again because it was so delicious on Friday! Subbed olives for capers this time and 3x the amount of anchovies (new brand, metal tin type, less flavorful). Threw in some leftover thyme from the scallops, because, why not.