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At least that's the color the mollusk should be when it's fully cooked. Martha Watson Murphy, who wrote the new cookbook The New England Catch came by Tonia's Kitchen to talk about her recipe for Seared Scallops on Fresh Baby Greens with a homemade Vinaigrette. Martha says she makes her dressing from fresh lemon juice, dijon mustard, honey, olive oil and fresh herbs (preferably from your herb garden if you have one). A special note from this recipe, Martha told Tonia that she uses one cup of fresh corn off the cob and high-quality scallops sauteed in a mix of olive oil and butter. She notes you should only turn the scallops once while they're cooking and get them to that golden brown color! That should make your tastebuds light up, in a appropriate golden hue of course
