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About me |
Hi!
Thank you for stopping by my site. Cooking is one of my hobby!
I love to cook, bake and try new recipes.
These recipes are all tried and true, foolproof guaranteed successful. My recipes.ucoz.com is a website devoted to finding the best recipes, and
presenting them to you with simple instructions and lots of pictures.
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 You need a screaming hot pan. Scallops have a lot of moisture in them, which means you have to get the pan really hot to dry the outer edge of that moist scallop so that it can actually get hot enough to brown. When the scallops brown, the meat pulls back a bit (contracting proteins) making them easier to turn. Now theory doesn't always translate to practice, you might still have some sticking. But when the scallop is seared enough, it should move more easily.
An asparagus sauce is an excellent way to complement the scallops. While it looks fancy, it’s really just boiled asparagus, chopped then tossed in a blender with some chicken stock and then reheated with butter and salt. Any leftovers can be used as a sauce for pasta.
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So easy to make..the only slight change I made was that I let the shrimp
cook on low rather than removing from the heat to... cook. I just served it with some lemon brocolli and
roasted red potatos. Healthy and delish! |
My friend and neighbor
Molly passed along her mother's recipe for crab fondue the other day.
It's a tradition in her family to prepare this hot crab dip while
everyone is gathered for the holidays. |
 Garlic Roasted Killer Crab Shrimp |
 How this food adventure all started… |
 Stir Fried Shrimp, Eggs and Peas + Stir Fry Secrets |
 Shrimp Fried Rice |
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