Cheryl J
Chef Extraordinaire
Thank you, GG.
I had pan seared scallops, drizzled with a blend of melted butter, fresh lemon juice, parsley, and shallots. They were so sweet and tender. Yum.
Just don't confuse the two, or you'll be back to eating Jello for dinner.Well, a margarita is the color of Prestone anti-freeze.
Cheryl, could you please come cook our scallops next time? You do such a nice job.
Another Olympic night, another lap tray supper. Himself declared dinner a gold medal winner.
What did you season them with?Thank you for your kind comments, Kay, CG, and Bucky!
Every now and then I see some big thick beauties such as those at Albertsons, and can't pass them up. I give them a rinse, wrap them in many layers of paper towels, refrigerate them, change out the paper towels every few hours, then by the next day they are dry enough to get a nice good sear on them.
I should have bought more - I wouldn't mind having them for dinner again this afternoon.
Lovely looking and sounding dinners here yesterday!!
MsM, I just lightly salted them before cooking with some kosher salt, then when they were done I drizzled them with the melted butter, lemon juice, parsley, and shallot blend.
I had pan seared scallops, drizzled with a blend of melted butter, fresh lemon juice, parsley, and shallots. They were so sweet and tender. Yum.
And paprika? Regular or smoked?
Just perfect.....
Just don't confuse the two, or you'll be back to eating Jello for dinner.]
What kind of pan? Cast iron, carbon or stainless steel, ceramic, non-stick? Do tell.No...the reddish brown coloring on them is just the caramelizing from searing...