I love raw scallops, but, I know, not everyone is a fan. My trick is to sear them so they look cooked but are still almost raw in the centre. If you’re serving picky guests who will eat only scallops that are fully cooked (which makes them tough), think of another dish.
Seared scallops with pancetta, mint and Korean zucchini “spaghetti”
I’m a fan of Korean zucchini, which has thinner, smoother skin, and flesh that’s more delicate than the Italian variety. It...
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