Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
You are viewing page 3
Reload from page 1
Cooking scallops tonight. I quite often sear them in butter, add some wine to the pan, lemon juice (or black vinegar), sliced almonds, capers, bit more butter to thicken. Nice but I'm never sure ...
I've decided to make scallops gratin for a dinner party tonight. According to the recipe I chose (Ina Garten's), the scallops will be done at 425 after 10 - 12 minutes. The recipe calls for bay sca...
Catch up on the latest activity across all community discussions.