Preparation:
1. Finely chop the shallot.
2. Melt the butter in a frying pan over medium heat, then add the shallot and fry until translucent.
3. Add the scallops and cook for 2 to 3 minutes on each side, until golden brown.
4. Deglaze the pan with the white wine and reduce slightly.
5. Stir in the crème fraîche, then season with salt and pepper. Simmer over low heat for 5 minutes.
6. Sprinkle with chopped parsley before serving.
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Servings: 4 people
Country Cabbage Rolls Straight From A Mennonite Kitchen
These are so divine! Love how quick they are to make!
MOIST WHITE CAKE
IT’S AMAZING WHAT YOU CAN DO WITH A USED DETERGENT BOTTLE.
Lumpia From The Philippines
Just weeks after his challenging divorce, 44-year-old Jason Momoa is reportedly “pleading” for a date with a famous star.
