AS FAR AS I'M CONCERNED THERE'S ONLY ONE GOOD WAY TO COOK SCALLOPS -- PAN-SEARED AND BUTTER-BASTED; DONE IN LESS THAN FOUR MINUTES.  I SUPPOSE DEEP-FRYING IS AN ACCEPTABLE EXCEPTION TO THAT RULE, BUT I DON'T OWN A DEEP FRYER.  I WAIT TILL I'M IN MAINE OR CAPE COD FOR MY FRIED SCALLOPS.  STILL, I'M A BIT EMBARRASSED TO CONTINUE PUBLISHING THE SAME RECIPE.  IN AN EFFORT TO OFFSET MY LACK OF IMAGINATION, I TRY AND VARY THE ACCOMPANIMENTS TO THE SCALLOPS; IN THIS CASE, STEAMED CAULIFLOWER TOSSED IN BROWNED BREADCRUMBS.  CAULIFLOWER, WHICH MAKES YOU FEEL YOU'RE LOSING WEIGHT JUST BY EATING IT IS THE EXCUSE FOR THE BUTTER.  THE BREADCRUMBS ADD THAT NEEDED CRUNCH AND HOME-MADE BREADCRUMBS ARE A MUST.  THIS DISH, THOUGH SIMPLE TO PREPARE, YOU WILL FIND YOURSELF MAKING MORE THAN ONCE.  

AuthorChef John

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