This recipe for Butter Lettuce and Apple Salad with Seared Scallops came to the rescue last night; it's ready in less than 30 minutes, it's absolutely delicious, and all I had to buy were scallops (because I was making the salad as an entree, I used five per person). Everything else in the recipe I already had on hand, except for shallots; I used red onion instead. My husband and I enjoyed it with a delightful bottle of 2006 Geode Chardonnay, sourced from earth-friendly, sustainable vineyards in northern Santa Barbara County. I got a sample of this wine a few weeks ago and was happy that they even packaged it in wildflower-growing paper, which I've planted in my yard. The wine itself is lovely; not too heavily oaky, crisp but lush, and perfect with our fresh summer salad.