Last evening, I threw a few things together and was very pleased with the outcome; white wine buttered scallops, wasabi carrots with roasted yams and a salad tossed with a homemade balsamic dressing. For the scallops, I simply rinsed and patted dry, then dabbed with salt and pepper. I heated oil in a pan and seared the scallops for about 5- 6 minutes. After they were thoroughly cooked, I removed the scallops and added butter, white wine and some of the scallop juice, while scraping the brown bits. I waited for the sauce to reduce,then added scallops back in to cover and dress. For the carrots, I sauteed olive oil, wasabi, sugar and soy until slightly thickened, then added the carrots and cooked for about 5 minutes, until softened. For the other veggies, I heated up the yams and added a dash of butter, s & p and then whisked olive oil, balsamic vinegar and honey mustard for a dressing.