Wednesday, December 14, 2016

Ellen's scallops

As for the scallops,  I kind of “wung” it but here are the basics:  bread crumbs, lemon zest (1 lemon),  fresh herbs (parsley, thyme), parmesan cheese (tablespoonish or more), some shallot, salt and pepper, paprika,  red pepper.  Mix it all together.  Dredge the scallops, put in hot oil (I added a little butter too but probably not necessary) and brown quickly on both sides (crispy surface is good). Serve with lemon. - Ellen

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