Happy New Year, Foodies!
I made chocolate espresso shortbread from a Martha Stewart recipe, and it was a tee-total disaster--I'm sure it was me, not La Martha.
But Bandwidth rescued Foodie Friday.
Bandwidth's Seared Scallops
Pat scallops dry with a paper towel. Season with olive oil, salt, and pepper. Place in *hot* non-stick pan (we used a Le Crueset pan, sprayed with Pam, but any heavy pan will do)and sear on both sides, approximately 3 minutes or until they turn golden brown.
If a milky liquid appears, drain pan and pat the scallops again with the paper towel. This will help give the scallops that lovely crust. As Chef Trey says (my older son--thank you, sweetie!), "You can't sear anything in liquid."
Remove from pan and plate the scallops on a bed of jasmine rice and roasted asparagus. Garnish with red bell peppers and parsley.