1. "Not even real italians" can tell the difference in taste between lingueni and spaghetti. They're exactly the same, the only difference is the shape! Geez, what a cultural bs line. The ONLY difference is their ability to "hold sauce." That's why the different shapes. (Well, also ppl just being visually creative.) 2. What makes scallops rubbery is when you sear or fry them and they have too much water in them. Cooking them "too long" making them "rubbery" is a fallacy! I can say that from experience. I've seared bay scallops until they looked burned, but they still tasted excellent. Often it's just the butter that burns. My 2 kittens (black panthers) go nuts for them! (Me too, actually!) Just make sure that you thaw them in a collander that's sitting in a bowl to catch the water, then place them on paper towel with another sheet on top, and press the top one down to squeeze any excess water out. Removing the water is the MOST important step in searing any scallops. 3. I love lemon and i love bay scallops (esp Patengonia scallops), but i think you over-lemoned those things! Could you even taste the scallops?! They're NOT "fishy-tasting" at all. Maybe you sensitive italians are just a wee bit delicate? Anyway, that looked like an ok dish for one, maybe for lunch. Much too much lemon, though. For you delicate types, I'd go with EITHER the zest OR the juice. Well actially, I love the zest so much I'll say use the zest and skip the juice. But you won't find any lemon in my scallops! No way, they taste too good on their own!
You make the most delicious cuisine! Your delivery is trim, you are articulate and no nonsense. Thank you!
Thank you! ❤️
Looks fresh and tasty.❤
Thank you 😋
We just made this. Amazing!
Glad you liked it! I make it every week lol
That recipe sounds good, but what didn't sound good was the scraping of those metal tongs on the bottom of that non-stick pan.
Why’s that matter
@@denitipuric1130 Nonstick coatings are made of either plastic or thin ceramic. Metal utenstils can scratch it off.
That's a Hexclad pan. They claim that the extra stainless steel patterns on the pans prevent scratches on the nonstick coating.
Oh interesting.
You can use metal utensils on these
Don’t have sherry or wine. What is a good substitute?
Any dry white wine will do just make sure it's not too sweet!
1. "Not even real italians" can tell the difference in taste between lingueni and spaghetti. They're exactly the same, the only difference is the shape!
Geez, what a cultural bs line.
The ONLY difference is their ability to "hold sauce." That's why the different shapes. (Well, also ppl just being visually creative.)
2. What makes scallops rubbery is when you sear or fry them and they have too much water in them. Cooking them "too long" making them "rubbery" is a fallacy!
I can say that from experience. I've seared bay scallops until they looked burned, but they still tasted excellent. Often it's just the butter that burns.
My 2 kittens (black panthers) go nuts for them! (Me too, actually!) Just make sure that you thaw them in a collander that's sitting in a bowl to catch the water, then place them on paper towel with another sheet on top, and press the top one down to squeeze any excess water out.
Removing the water is the MOST important step in searing any scallops.
3. I love lemon and i love bay scallops (esp Patengonia scallops), but i think you over-lemoned those things!
Could you even taste the scallops?! They're NOT "fishy-tasting" at all.
Maybe you sensitive italians are just a wee bit delicate?
Anyway, that looked like an ok dish for one, maybe for lunch.
Much too much lemon, though.
For you delicate types, I'd go with EITHER the zest OR the juice.
Well actially, I love the zest so much I'll say use the zest and skip the juice.
But you won't find any lemon in my scallops!
No way, they taste too good on their own!