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
Four Ships Trapped by Key Bridge Collapse Depart Baltimore
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By Lisa Baertlein LOS ANGELES, April 26 (Reuters) – Four cargo ships, stuck
for about a month at the Port of Baltimore by the ruins of the collapsed
Franci...
9 hours ago