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
Presque Isle 3
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As of Saturday morning, Presque Isle remains at anchor a few miles south of
the Soo locks. Tug Nickelena is currently on the scene as well. The
incident is...
5 hours ago
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