Monday, May 07, 2012

At Last!

I finally learned how to caramelize a scallop.  The secret: brine it for ten minutes (I knew that part), and then let it rest uncovered for a couple of hours in in the fridge.  That way, you can get an (a) an exterior that is toasty-like brown; and (b) an interior that is almost transparent.

Why didn't I figure that out before?

[I'd show you a picture but we et em.]

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