best meal in months

my parents had planned to come for a visit this weekend, but decided to forgo the possibly treacherous drive due to forecasted snow squalls, which i totally understood. a while back, my brother and his friend totalled a car driving through that mess on their way here for a visit. however, i was a bit blue. i missed them! i wanted to see them! a welcome distraction, then, this:

thanks to a generous benefactress (thank you, benefactress!), our hero and i enjoyed a wonderful "splurge" of a meal last night. i made some fresh sea scallops in a wonderful sauce served over baby arugula with a side of roasted cauliflower. we enjoyed this with a lovely bottle of rosé and a freshly baked whole-wheat baguette. who needs dessert with a dinner like that? it was an excellent way to spend a saturday night.

Greek-Style Scallops
From The New American Plate Cookbook

4 t. olive oil, divided
1 lb. sea scallops
1 cup chopped onion
1 cup sliced mushrooms (3 oz. - i used oyster, which are wonderfully mild)
2 large garlic cloves, minced
2 large tomatoes, seeded and chopped
2 t. freshly squeezed lemon juice
1/4 cup chopped flat leaf parsley, loosely packed
1 t. chopped fresh oregano
Salt and pepper
1/3 cup feta cheese (i used the delectable israeli feta, made from sheep's milk)
2 T. pine nuts, toasted
1/4 cup white wine (optional)

In a skillet, heat 2 t. of olive oil over medium-high heat. Add the scallops and cook, stirring often, for 5-6 minutes, until opaque throughout and tender in the center. Put in a bowl and set aside.

In the same skillet, add remaining 2 t. of olive oil. Add the onion and saute, stirring often, for 2 minutes. Add the mushrooms and saute, stirring often, for 3-5 minutes, until the onion is soft. Add the garlic and saute, stirring, for 1 minute. Add the tomatoes, lemon juice, parsely, oregano, and salt and pepper to taste. (here's where i added white wine.) Bring to a boil, reduce heat and simmer, stirring occasionally, for 5 minutes. Stir in the scallops with their liquid and bring to a boil, stirring occasionally. Top with the feta cheese and pine nuts. Serve immediately.