Wow that is a good sear, cast iron right? Looks great.
I didn't cook these.
Wow that is a good sear, cast iron right? Looks great.
I didn't cook these.
Nice presentation
Anyone know what's the secret to getting that excellent sear without overcooking the shit out of them?
Hot pan with plenty of clarified butter will yield a good sear.
I need to make some clarified butter and try that, thanks!
The answer to things like this is usually "butter" but I don't know, I don't like seafood myself but I wanted to check the comments based on how nice the disk looks.
This looks delicious! I was food shopping a couple days ago and noticed the fresh large dry deep sea scallops were $15.99/lb. Not bad for here. I came close to getting some, I love scallop anything ...especially pan seared scallops with pernod and cream. Incredible!
serrano ham.
and Pesto droplets. The Italian honor is safe.
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