This recipe really delivered! It was truly easy to make, and DOES taste like something from a restaurant. made as is except used half and half instead of heavy cream. I think it could use a little more spinach. If I had more time I'd soften the tomatoes a bit first. Overall - excellent!
Seared Scallops with Garlic Chili Butter - Annies Eats/ lbs. sea scallops Salt and pepper 5 tbsp. unsalted butter, at room temperature tbsp. sweet chile sauce 3 cloves garlic, minced 2 tbsp. clarified butter* ¼ cup white wine, such as sauvignon blanc
Crab Rangoon I have made these. Only difference I have pinched all for corners together, the way you usually see them in a restaurant. Eating them while they are hot and crispy on the outside and creamy on the inside is fantastic.