yummy and simple.
Oct. 26th, 2002 08:35 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
semperfionaI made myself blackened scallops for dinner tonight. I used the really big ones, 8 to a pound.Ten minutes preparation, tops. Butter them, coat with cajun spices, put onto a very hot griddle. By the time you manage to butter and spice the other side, they're ready to turn. Turn 'em, cook a couple minutes longer, and enjoy.
You'll want the exhaust fan on, though. Blackening food makes for lots of smoke.
I took my scallops into the living room and watched my DVD of O Brother, Where Art Thou? It's just as good the second time.
Still waiting on watching Moulin Rouge until![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
truefireflower can come watch it with me. Getting antsy to see it though. (Hint hint.)
You'll want the exhaust fan on, though. Blackening food makes for lots of smoke.
I took my scallops into the living room and watched my DVD of O Brother, Where Art Thou? It's just as good the second time.
Still waiting on watching Moulin Rouge until
truefireflower can come watch it with me. Getting antsy to see it though. (Hint hint.)
