Flip and cook 1 to 2 minutes, or until lightly browned and cooked through. Cook 4 to 5 minutes, or until lightly browned. Add the seasoned scallops in an even layer.In the same pan, heat 1 tablespoon of olive oil on medium-high until hot.Season with salt and pepper on both sides. Using your hands, remove and discard the tough side muscle from each scallop. Pat the scallops dry with paper towels.Taste, then season with salt and pepper if desired. Cook, stirring frequently 1 to 2 minutes, or until wilted. Add the spinach season with salt and pepper.Add the diced shallot and chopped garlic season with salt and pepper.Cook, without stirring, 4 to 5 minutes, or until Add the mushroom pieces in an even layer.Meanwhile, in a large pan nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot.Repeat with the remaining chocolate, pistachios, and almonds to yield 8 truffles.Transfer to the bowl of chopped pistachios or chopped almonds and toss to evenly coat. Working quickly, scoop about 2 teaspoons of the chilled chocolate mixture into your hands roll into a ball.Cover and freeze about 1 hour, or until set. Transfer to the bowl of chocolate add a pinch of salt.In a small pot, heat the cream on medium-high until simmering.Place the chocolate in a medium heatproof bowl.Instructions: Make the chocolate truffles Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
It’s perfect for a fancy night in with the ones you love! R ich flavors abound in this decadent dish thanks to our mushroom and truffle pasta topped with delicate seared scallops, followed by homemade chocolate truffles covered with pistachios and almonds for a pleasantly sweet finish.
0 kommentar(er)
