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9 Products found • Shellfish
How to make it shine
The key here is speed: hot pan, short cook, instant service.
Dry well, then cook over high heat to avoid water in the pan.
A little sweet paprika, lemon, and parsley gives a chic brasserie feel.
Serve with lemon rice, a crisp salad, or linguine.
A celebration piece that loves bold but short cooking.
Do not overcook: once the flesh turns pearly and firm, stop.
A lemon-butter finish instantly gives it restaurant appeal.
Beautiful with roasted vegetables and a garlic-parsley sauce.
Very quick to cook and best when kept short and juicy.
Season at the end to keep the texture juicier.
Once they turn pink and curl lightly, stop cooking.
Great with garlic, parsley, and toasted bread for dipping.
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