Wednesday, February 24, 2010

i'm excited...

about scallop recipes i've seen lately. i LOVE scallops but for some reason i'm also a bit (VERY) intimidated by them. here's to conquering kitchen fears!

image from food for thought

1 comment:

  1. I was intimidated too, but my first batched turned out really great! The important steps (in the recipe I used) were to brine, dry and use clarified butter.