Tested & Perfected for You --- Recipes you are sure to love from Once Upon a Chef. We hand-select each recipe in this week's newsletter!
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| PREVIEW TEXT GOES HERE | Pan-Seared Scallops with Lemon Butter | | |  | | | | Pan-seared scallops make an elegant dinner with hardly any effort. Like a perfect steak or good pan-seared piece of fish, they don't require fancy sauces or extra ingredients to make them taste good – just the right technique to cook them properly. The key is to sear them in a very hot pan and resist the urge to fiddle with them as they cook. Letting them sear untouched creates a flavorful, caramelized exterior and tender interior. To finish the dish, a simple lemon-butter pan sauce is all you need. Citrus works beautifully with scallops as it both highlights their briny sweetness and tempers their natural richness. Serve the scallops with risotto or crusty bread, a green salad, and a crisp white wine. | | READ MORE | | | | Key Lime Pie | | |  | | | | I use Persian limes, otherwise known as ordinary supermarket limes, to make my "Key lime" pie. Unless you live in the Florida Keys, key limes are near impossible to find. Furthermore, they're so tiny that you'd need to juice at least twenty of them for this recipe. No thank you! Ordinary limes make an exceptional Key lime pie, and they are a much better alternative to bracingly tart bottled Key lime juice. This pie tastes every bit as authentic as the real deal – plus it's easier to make. | | READ MORE | | |  | | | | Restaurant Favorites You Can Cook At Home | | | | | | | | Be Inspired | | | | | | | | | | | | WHAT YOU'RE SAYING | | | | "Followed the directions exactly and the bread came out beautiful and delicious!" —JENNY | | | | | | | | |
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