This dish is the result of an evening dining with my sister-in-law. She had some scallops left over from the dinner she cooked for us and was unimpressed so gave the remainder to Paul and me.
I promptly cooked them for lunch. As I recall it was a leek and wood smoked bacon sauce with a dash of cream and some organic olive oil drizzled over for good measure. The scallops were very simply grilled on my flat grill.
It was pretty darn good.
Oh in the back ground is some beautiful garlic turkish bread I get from the Rocklea markets - first I lightly grilled it and then we used it to mop up the sauce on the plate. A hint of dill is the last embellishment