Scallops ~ what a classy way to start. I swear, the aroma suggested by your recipe is so dreamy. We're lucky, like anybody living near a coast, to have pretty sure access to fresh scallops. I'm partial to the huge "diver" vaiety.<br><br>It's really important, novice scallop chefs, not to overcook these babies. Sparky's technique should give you a beautiful browned "outside," while the interior is ideally firm, yet almost creamy. <br><br>I've got a recipe for King Ranch Chicken. It makes the kitchen smell delicious, it's beautiful a serve and it puts folks into a good mood food coma. Texas Soul Food in a cassarole dish.<br><br><br><br><br><br>[color:blue]I always deserve it. Really.</font color=blue><br><br>
I always deserve it. Really.