wala-studio10-scallops
time fast. >> i’m sure i can but i don’t i have time. seared scallops is what we’re making and we have scott from pizone’s from downtown and we’re cooking down here and you have a big lay out. >> a lot of ingredients is intimidating and risotto is one of the indigenous italian items. i love it. you can make easy and i’m doing the difficult part today but we can talk about easy down the road here. we’re going to start off in the pan here and do some olive oil. >> all-righty. >> fantastic olive oil there and do some fresh garlic here. you have to be careful because if your olive oil’s too hot and put the garlic in there it will burn and you have to start over. i have crushed red pepper. you are going to use it get it in in the beginning because the oil well help release the oils of the herb there. >> and you have it all on medium heat. >> i do. i didn’t want it to blowup on us. if you’re i
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