Corona Cookbook: Scallops
From Artist Linda O'Brien
By: Linda O'Brien - May 04, 2020
I brine the scallops in salt water for 10 minutes, then thoroughly dry them and cook them in a VERY hot pan for 2 minutes per side in a little bit of an oil/butter combo.
The broccolini was sautéed in olive oil and garlic and added to the pasta.
Cheese is optional and a personal preference.