🔕 🔔
Loading…

My Basket ()

All questions

A question about a recipe: Israeli Couscous with Roasted Lemons & Capers topped with Seared Scallops & a Lemon Creme Fraiche Drizzle

96e71698 b67b 4d0f 9dca f929fc4794dc  042010f 361.jpg

I have a question about the recipe "Israeli Couscous with Roasted Lemons & Capers topped with Seared Scallops & a Lemon Creme Fraiche Drizzle"

asked by Mary Kay about 6 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

2 answers 1438 views
445e20c3 ae7c 4384 a5f7 c63a3b70db4d  img 2825
added about 6 years ago

You can cook the scallops in one batch but you don't want to crowd.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

D22e715c 166f 4578 8ad4 1e169fc809ba  ry 400
added about 6 years ago

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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.