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
Bollinger Shipyards Hosts 9/11 Steel Transfer Ceremony with US Coast Guard
Officials and Local Leaders
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Last week, Bollinger Shipyards (“Bollinger”), a leading designer and
builder of high-performance military and commercial vessels, hosted a 9/11
steel trans...
4 hours ago
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