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Step 1. Pat scallops dry with paper towels, and season lightly with salt and pepper. Heat a large sauté pan or nonreactive skillet over medium-high heat, and add oil. After 30 seconds, add scallops; do not crowd pan, work in batches if necessary. Sauté until well browned, about 2 minutes, then turn and cook other side.
- Pasta and Bean Soup Recipe
2 tablespoons olive oil; ¼ pound prosciutto di Parma, in...
- Pumpkin Seed Coulis Recipe
In a medium heavy-bottomed saucepan, heat oil and add...
- Apple Tart Recipe
More Recipes From Alex Witchel. Pasta and Bean Soup. Alex...
- Coconut Basmati Pilaf Recipe
More Recipes From Alex Witchel. Brandade. Alex Witchel,...
- Super Bowl Recipes
This recipe, which Alex Witchel adapted from the “U.S.A....
- Pasta and Bean Soup Recipe
Brush top and sides with marinade. Cook until seared, about 3 minutes; turn and sear other side, about 3 more minutes. Brush top and sides with marinade again. Reduce heat to medium. Cook until centers of fillets are just opaque, 2 to 4 minutes more on each side depending on thickness, brushing with marinade as before.
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Add ¼ cup water, cover the saucepan and reduce the heat to low. Cook for 10 minutes. Season with salt and pepper to taste. Bring a large pot of salted water to a boil. Cook the fettuccine until al dente, 2 to 3 minutes, drain well and toss with the remaining butter, ¾ cup of the grated Parmesan and the pea-and-sage mixture.
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- Italian
- Easy, Quick, Pastas, Main Course, Side Dish
- 631
Jul 3, 2019 · Transfer potatoes to a strainer set over a medium bowl; let drain. Repeat process with remaining potatoes. Measure out 3 cups chopped potatoes and discard any remaining potatoes. In a large bowl, beat eggs lightly. Add potatoes, onion, 1 teaspoon salt, and pepper; mix well. Stir in 2 tablespoons matzo meal, and let stand about 30 seconds to ...
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Sep 21, 2012 · ALL GONE. A Memoir of My Mother’s Dementia: With Refreshments. By Alex Witchel. 214 pp. Riverhead Books. $26.95. Maggie Scarf is the author of “Intimate Worlds: How Families Thrive and Why ...
