We combined our pear spaetzle with sea scallops this morning. We also found a better means for cooking the spaetzle. After poaching them they saute beautifully in brown butter which concentrates the pear flavor. Furthermore, our adapted cooking method (dropping the spaetzle out of a zip loc bag with a hole cut in the corner) allows for larger spaetzle and a more functional means of cooking to order. Anyway, I wanted to show our evolved spaetzle in a new dish.