Friday, March 30, 2012

So a Mollusk Walks Into A Bar

Just because I am no longer working for Simplicity doesn't mean I gave up on cooking. Pan fried up some baby scallops with onions, sweet peas, artichokes and garlic, seasoned with a light touch of cumin, cayenne pepper, salt, black pepper, and hard cider. Placed on a bed of Capelli d'angelo then garnished with roasted red peppers. It was goooood.

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