Servings: 2 as a main course
In this streamlined dinner salad, the scallops are seared on very high heat so the outside browns and the inside remains juicy. For best results, look for “dry” scallops, not ones marked “water added,” and remove the tough tabs of muscle with your fingers. A couple of minced anchovies and a tablespoon of rinsed capers would give the salad a briny touch.
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Finish the meal on a sweet note with Creamy Lemon Parfaits.
Loved this one. I did not have all the right ingredients for the salad, but wow this is a save and a must do again. Delicious and easy
I love this so much, I fix it whenever I need to pamper or reward myself. It is fast, luxurious, and delicious. THE way to cook scallops and the potatoes make it substantial enough for a main. Highly recommend.
At the beautiful Antica Corte Pallavicina in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma’s popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking…View all Moveable Feast recipes and video extras
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