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Thanks for the Scallop Recipies!
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Pigasso
Posts: 111
OUTSTANDING! I decided to keep it simple - Scallops bathed in milk, patted dry dusted with Dizzy Pig's Ragin River and seared over high heat for I min 15 secs per side. Internal temp was 132.
Plated with Rao's amatriciana with extra garlic and basil, pasta, crusty garlic bread and swilled with a nice Chianti!
[p]Oinks to all
Plated with Rao's amatriciana with extra garlic and basil, pasta, crusty garlic bread and swilled with a nice Chianti!
[p]Oinks to allComments
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Pigasso,[p]Rao's amatriciana ... What's that?[p]Howard
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1044,Rao's is a selection of sauces and pastas made by Rao's renowned Italian restaurant in New York. The sauce I actually used was arabiala and not the amatriciana as I had previously ststed. In houston, Rao's can be found at Central Market and Specs.
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Pigasso,[p]Thanks, I'll check out Central Mkt.[p]Howard B
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