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
Victron AGM Super Cycle Battery Review
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*Article*I would not normally go into this much detail on a relatively
obscure battery, but I think it is important for owners of these batteries,
and thos...
1 hour ago
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