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A Feast for the Eyes: Perfectly Seared Scallops & Pasta, adapted from Steamy Kitchen
I did things a little backwards from Jaden's recipe-- I added the white wine, followed with some chicken stock (you could use all white wine or all chicken stock). From there, I added the fresh garlic and shallots and let them cook for less than a minute-
www.afeastfortheeyes.net |
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