Comments on: speedy seared sea scallops

By: Kate

Kate — Tue, 15 Jun 2010 02:14:09 +0000

I just wanted to say I just made these, and they were wonderful – what a delicious sauce! I cut them in half because I prefer a little more sear-to-scallop ratio, but so totally tasty

By: Laura

Laura — Wed, 20 Jan 2010 03:52:16 +0000

yay thank you! although your blog is pretty excellent, I wish I could make cupcakes that looked like that!

By: Kishanda

Kishanda — Wed, 20 Jan 2010 02:42:19 +0000

Laura! Your blog is so pretty and delightful! I love the photography!

I wish I could post as much as you! I blame grad school being busy….and choose to ignore than you’re in a harder area of grad studies than me

By: Laura

Laura — Tue, 12 Jan 2010 00:26:58 +0000

thanks all!

Patsy – it helps to make sure the butter is quite hot before putting the scallops in. You can tell when it’s ready by waiting for it to melt, foam, and then finally stop foaming.

By: Laura

Laura — Tue, 12 Jan 2010 00:25:37 +0000

see! snarky. yes, I meant asparagus.

By: Daddy

Daddy — Mon, 11 Jan 2010 22:53:22 +0000

I am glad I only got snarky as my attribute.

But those are the funniest looking green beans I have ever seen. But what do I know?

By: Carrie

Carrie — Mon, 11 Jan 2010 14:57:44 +0000

Wow, this looks wonderful. Seared scallops are so great on their own, but I bet that tarragon sauce makes them even more amazing! What a nice supper.

By: BNDQ8

BNDQ8 — Mon, 11 Jan 2010 11:22:40 +0000

i love scallops…a very nice recipe!!never tried Tarragon Butter Sauce … maybe i’ll try this recipe soon at home

By: patsy

patsy — Mon, 11 Jan 2010 02:23:13 +0000

Those scallops look amazing! Very nice crust on the outside… something I’m still working on learning to do.