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ssbourgeois

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Reviewed Pan-Seared Scallops with Brown Butter, Hazelnuts and White Truffle Oil with Roasted Fingerling Potatoes and Asparagus

Feb 15, 2013 in Food Network Community Toolbox on FoodNetwork.com

I made this for my husband, who is a scallop-lover from New England, and it was incredible! I doubled the recipe for the amount of people we had to feed and it turned out really well. I didn't have the parsley so I skipped it, along with the truffle oil, which was a pricey $14.00 for 10oz. The recipe didn't lack in flavors and it was super simp"

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