//]]> Steps to Prepare Favorite Best Scallops Ever - By DW | All Time Recipes

17/12/2020 08:05

Steps to Prepare Favorite Best Scallops Ever - By DW

by Elnora Terry

Best Scallops Ever - By DW
Best Scallops Ever - By DW

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, best scallops ever - by dw. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Best Scallops Ever - By DW is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Best Scallops Ever - By DW is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can cook best scallops ever - by dw using 13 ingredients and 7 steps. Here is how you can achieve that.

 

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The ingredients needed to make Best Scallops Ever - By DW:
  1. Get 1 pound raw scallops
  2. Get 1 tablespoon dry oregano
  3. Prepare 2 tablespoons paprika
  4. Prepare 3/4 diced red onion
  5. Make ready 2 strands fresh rosemary
  6. Take 3 tablespoons dijon mustard
  7. Prepare 1/4 cup olive oil
  8. Prepare 1 teaspoon cumin seeds
  9. Take 2 stalks scallion (slice in strands)
  10. Prepare 2 ounces single malt scotch
  11. Take to taste salt
  12. Take to taste pepper
  13. Get 1 teaspoon tumeric powder


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Steps to make Best Scallops Ever - By DW:
  1. Rinse scallop (add a touch of lemon to the water if you have any). Drain
  2. In a bowl mix scallops, paprika, tumeric and oregano. Set aside
  3. In frying pan, add: - - Olive oil - Red onion - Scallion - Rosemary - - Place on stove on low-medium heat for about 15 minutes while continuously stirring.
  4. Turn up heat to medium-high and add scallop mixture to frying lan.
  5. Periodically stir for about 2 minutes
  6. Add the 2 once of single malt scotch and cook scallops until tender (do not overcook). - - Add a few cracks of salt and pepper to taste
  7. Serve with rice or (my preference) serve on top of a sliced French baguette.

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