Brown Scallops Like a Pro

Published August 23rd, 2010 5 stars (3)
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  1. Can you make the coquille st Jacque ahead

  2. Good tips. Mine have definitely been rubbery and I didn't know about removing that muscle. Because I tend to buy the larger ones, I've even gone so far as to put a lid on to make sure they were done on the inside. I like scallops just very inexperienced at cooking them.

  3. What a difference it makes when we know "how". Thank you so much.

  4. très belle recette et apétissante à faire certainement.

  5. boiling or overcooked scallops is common and it's often the reason people don't like them, they become like bubble gum chewy....versus tender

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