When cooked properly, scallops can be downright delectable. Ideally, you want a nice golden crust on the outside and smooth, silky flesh that offers hints of the ocean and subtle sweetness.
Cut the scallops into 1cm pieces. 2. Rinse the rice, set aside for 30 minutes. Add water, salt and vegetable oil and mix. Add the kernels of corn and the cob. Then cook. 3. Shred the shiso leaves.
It uses pancetta (Italian), Korean zucchini, yuzu kosho (a delicious Japanese condiment made from chillies and Japanese citrus), and butter to cook the zucchini and sear the scallops. Korean ...
Furikake Scallop Cilantro Lime Rice Chef Jimmy Le Best Chefs Louisiana Chef Jimmy Le , AKA The Other Chef , shared one of the dishes that got him recognized as one of the best chefs in Louisiana ...
"I love the cuteness. It's small. I can handle it." And she does it all: front of the house, bartending, cooking. The menu is as diverse as her decades of experience. "I wanted to give this ...
HUNDREDS of shellfish have mysteriously washed up on the Dorset coast. Scallops, mussels and razorfish were among the shellfish beached on the sand at Alum Chine. It is believed the shellfish ...