Technically speaking, March 12th is “baked” scallops day and the one on October 2nd is “fried” scallops day (as in battered and deep fried as far as i can tell…). Neither of which are the preparation styles I do when I make scallops…
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In the meantime virtually enjoy the carousel of perfectly seared scallops below showcasing beauty shots i’ve taken over the years .I wish you could actually enjoy them as much as me and whoever else i made them for enjoyed eating them!
Searing up fresh sea scallops to golden-browned beautifulness…is one of my absolute fave ‘fast food’ delicacies to prepare for special occasions (a la a really good friend’s birthday — ya’ll know who you are!) …
Original 📸’s T. Hopkins aka @thefoodgriot
The above carousel includes a couple of bonus beauty shots of OPSS (other ppl’s slammin’scallops 😆) — like the ones from a fave local French-African spot (Le Succulent) when my brother from another Michael was in town + two pics my friend Debz texted me to show and share her results after applying some scallop searing tips from yours truly …
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