Good things can happen when you set aside your doubts – like how good can a French sauce based on butter really be without the butter. Pretty darn good, it turns out.
I blame it on the pasta. I’m sure the scallops, proscuitto, and asparagus would have been magical enough on their own, but I wanted pasta. And the pasta was whispering to me, “you know what would taste really good with this…” So, there you have it.