Recipes, SCD, follow my journey!
Gush at the photo!
These were easy to make. The trick is getting them super fresh (milky, translucent, not slimy) from your local seafood/fish market. The second trick is to make sure you’re not OVER COOKING. Here’s how I make mine:
– melt unsalted butter (2 tsp) over sauce pan and add olive oil and coconut oil. Yep. lots of fat.
– chop parsley
– garlic powder, salt and pepper, and smoked paprika are great additions to flavor
– in addition, chicken broth and/or white wine can help flavor your scallops. Try not to go overboard!
Rinse your scallops, pat them a few times with a paper towel. once your butter is melted, but not brown, you can put your scallops in! Make sure they’re not touching each other. Time about 1.5-2 minutes per side, and flip. Depends on the size and thickness of scallops.