Apologies for being a bit lazy. I haven't had time to look around since I had a delicious farrotto dish elsewhere but was wondering if anyone knew where I could find this ancient grain in Vancouver proper. TIA for any leads.
The trick to perfect scallops is to leave them alone once they hit the pan—they’ll stick to the skillet at first then release once they sear. If you prefer less heat, use just one Fresno chile and remove the seeds before adding to the pan.