I've decided to get creative with dinner. Cooking is such a therapeutic process, I fell asleep with an accomplished feeling in my heart, even though the day started with depressing rains that took all of the lovely snow away.
I made a dish inspired by the scallops article in this month's edition of Fine Cooking: pan-seared sea scallops with cauliflower purée. I topped it with some bean sprouts and pomegranate seeds. I made two sides: leeks, and shiitake mushrooms.
I won't be sharing the recipe because it wasn't phenomenal, the cauliflower puree was rather bland (despite my best efforts), and scallops just don't seem to be my thing. The mushrooms were delicious though, and I enjoyed the creative exercise.