the last time my dad visited we cooked dinner for my mom and Marcela, as usual, and we made a potato soup to be used as a "sauce" for a couple large scallops. unfortunately the soup turned out a little thick and didn't present itself the way i hoped for. so, i made it again the following weekend but i only had enough scallops to put one on the plate. it definitely still could use some garnish to provide some color, but i think this makes a great course in a multi-course menu. i really like little serving pieces when doing multi-course menus, but i think serving a tiny course on a huge plate provides a unique contrast that just looks great. the only bad thing is when, like me, you have a very tiny kitchen and no place or time to deal with dirty dishes!!!
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