Please follow instructions.

Sometimes I'm pretty sure I'll never learn.

I love scallops. If I see them on a menu, I usually order them. For example, at both of my most recent visits to Fork, I ordered the scallops (over a vanilla risotto with butternut squash and apples and, on Eddie's birthday, with fresh ravioli in a light basil sauce).

I decided that, as a treat, I should try making them myself.

I bought this cilantro lime pasta at Ohio City Pasta with the intention of doing a play on ceviche--a Latin dish typically made with seafood, lime, cilantro, and chilies. I figured the pasta with a little bit of olive oil and red pepper flakes would allow the flavors of the pasta and scallops to really shine.

Of course, I've never made scallops before. In my research, every recipe read, "Using a non-stick pan..." You'd think I would have made note of that. But of course, Ol' Stubborn Cody had to try and use the fancy pans in his apartment, which are metal and not non-stick.

Despite the pan being well-oiled, those scallops stuck like you wouldn't believe, which was really sad considering how expensive the scallops were.

I don't have a recipe for you (again) because this recipe was, aside from being a "fail" in procedure also not that great ingredient-wise. The dish needed another level of acidity and real chilies probably would have helped.

I tell you all this because, primarily, I want you to always use a non-stick pan for scallops, and because the french onion soup I made yesterday will make up for this. I am finally back home in Coopersburg for a few days and cooking up a storm, with much success. I'm throwing a Just Desserts party on Wednesday, so you can expect plenty of coverage later in the week.