Sweet seared scallops are exactly that: sweet and fishy. The recipe for “Seared Scallops with Sweet Corn and Bacon Sauté,” from the October/November 2018 issue of Fine Cooking, is an easy -- and special -- weeknight meal.

Scallops are nice for a change. Mine were not “dry-packed,” so they needed 6 minutes per side to cook until “nicely browned.”

The assembly is simple and unfussy. I used frozen corn, which tasted lovely combined with the shallot.

PREP TIME: less than an hour of prep and cooking
TASTE: sweet scallops and corn with salty bacon and thyme

Next time, I will take a significant step with the “Rosemary Shortbread Sandwich Cookies with Concord Grape Jam,” from the September/October 2018 issue of Bake From Scratch (recipe below).

Rosemary Shortbread Sandwich Cookies with Concord Grape Jam
Bake From Scratch, September/October 2018
Makes about 12

3/4 cup unsalted butter, softened
2/3 cup plus 2 Tbsp. granulated sugar, divided
1/2 tsp. finely chopped fresh rosemary
1/2 tsp. vanilla extract
1/8 tsp. kosher salt
1 3/4 cups all-purpose flour
Garnish: fresh rosemary leaves
Concord grape jam

In the bowl of a stand mixer fitted with the paddle attachment, beat butter, 2/3 cup sugar, and chopped rosemary at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. With mixer on medium-low speed, add vanilla and salt, beating until combined. With mixer on low speed, add flour, beating until combined and dough starts to come together. Turn out dough, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate until firm about 45 minutes.

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.

On a lightly floured surface, roll dough to 1/4-inch thickness. Using a 2-inch fluted round cutter dipped in flour, cut dough, re-rolling scraps as necessary. Place on prepared pans, and sprinkle with remaining 2 Tbsp. sugar. Top half of cookies with rosemary leaves, if desired. Refrigerate for 20 minutes.

Bake until lightly golden and tops and edges are set, 14 to 16 minutes, rotating pans halfway through baking. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.

Place a spoonful of concord grape jam on flat side of plan cookies. Place rosemary-topped cookies, flat side down, on top of jam.