Amy Moon

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Amy Moon
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Baked Sea Scallops

Bring a taste of the seas to your home in this sophisticated Sea Scallops recipe, baked in a garlicky oil sauce served with a splash of lemon.

In Brazil we have a different species of crab, but I think the American variety, especially the Maryland blue, is one of the best in the world — meatier and sweeter. Because of this, I like to make this recipe (casquinha de siri) more often in the United States than in Brazil. I love to serve the crab in a seashell. Most of the time, I use scallop shells instead of the original crab shells, but if you don’t have a sea creature shell available, just use a porcelain ramekin.

In Brazil we have a different species of crab, but I think the American variety, especially the Maryland blue, is one of the best in the world — meatier and sweeter. Because of this, I like to make this recipe (casquinha de siri) more often in the United States than in Brazil. I love to serve the crab in a seashell. Most of the time, I use scallop shells instead of the original crab shells, but if you don’t have a sea creature shell available, just use a porcelain ramekin.