I have a question about the recipe "Israeli Couscous with Roasted Lemons & Capers topped with Seared Scallops & a Lemon Creme Fraiche Drizzle"
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
You can cook the scallops in one batch but you don't want to crowd.
Definitely can be doubled but do heed Phyllis' advice about overcrowding. If the pan is overcrowded, the scallops will steam instead of browning and you really want a nicely browned scallop. Good luck and hope you enjoy the dish.
An expert baker weighs on how to decode your ingredient list.
This Recipe Instruction Has Me All Riled Up
San Antonio 'Desert Bird' Cocktail
Mythical Spanish Ham Sandwich
We're Rolling Out the Best