Easy and delicious. Just wrap the speck around the scallops and sauté for a few minutes. Roast asparagus for 10 minutes and throw the bread in at the end. Drizzle with lemon olive oil. Supper.
My husband, Greg, and I are co-founders of SCF, which chronicles what we eat, drink and grow as we raise our daughter on a tiny plot of land in the Lower Hudson Valley.
