This week I actually cooked two different nights, but of course I forgot to take pictures of the stuffed steak. But I did remember to photograph the Scallop and Corn Chowder and Tomato-Mozzarella Panini I made on Wednesday. Every summer we go scalloping at my parent's place in Keaton Beach, Florida (a tiny little town near the Panhandle). I love the actual act of scalloping, but I have found that they are hard little things to cook. They are bay scallops, and are very small, so if you saute them it's very easy to over cook them. My mom's new method is to fry them, which is delicious, but not figure friendly. So I found this recipe in Cooking Light for chowder and thought I would give it a try.
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