Now With Scallops

I had some leftover Allemande Sauce from the batch I made, and decided not to let it go to waste. So, last night, I sauteed some sea scallops in a bit of olive oil, and served it with rice, and the reheated sauce. It was quite different, the sauce taking on some of the aspects of the seafood, where the chicken was much more neutral. Not quite as good as the fresh sauce, the consistency was not as creamy, and the taste muted. But, overall, still quite good.