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 What an awful morning it was today. Despite the downpour this morning, grocery shopping had to be done. While checking off the items on my Wegmans’ shopping app, I was trying to figure out supper for tonight. My initial plan was to prepare a pasta casserole, but then saw Wegmans reduced the price of scallops. The fishmonger said that over the weekend and today, scallops had a special price of $14.99/lb., down from a high of $18.99/lb. I couldn’t resist this impulse purchase.  A search on the epicurious.com website brought me to a recipe by Mark Bittman for Seared Scallops with Pan Sauce from his book, "How to Cook Everything: The Basics." It’s a recipe that can be prepared in approximately 15 minutes and since it had chives in the sauce, to me it said springtime. To go along with the scallops I’ve been holding on to a recipe for carrot soufflé. I had this side dish last Thanksgiving at my daughter’s sister-in-law’s house. Every Thanksgiving they host a turkey fry and guests bring along appetizers, side dishes or desserts. Her friend Julianne brought the soufflé. All the ingredients are pantry staples, perhaps except for the carrots. The recipe also includes butter, eggs, flour, sugar, baking powder and vanilla. While the recipe calls for one cup of sugar, I cut it back to 1/4 cup and it was fine. You'll find the recipe below. Dinner tonight was light and delicious. The lemon and wine sauce with a sprinkling of chives made the scallops refreshing and delicious. The carrot soufflé had a delicate sweetness that made a nice foil against the scallop sauce. Like the weather, this dish brought a bit of sunshine to the afternoon. 
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