Scallops are one of my favorite foods, but I hardly ever cook them myself. Partly due to price, but partly due to the fact that I'm always worried I won't do justice to these delectable little shellfish. After devouring a giant fried feast for lunch, I realized a nice light supper was in order. I decided to try my hand at these Caramelized Scallops, and paired then with a Zucchini Ribbon Salad, which I adapted from this recipe. The salad has a nice tasty dressing, but the texture isn't for everyone... it was a little slippery. Next time I'd cut the zucchini into wedges or rounds instead. The scallops, however, were fantastic and I will definitely make them again.