For the love of food

Especially since lockdown if we’re not talking broadband, it seems our team love talking about food so I’m going to start posting pics haha.

Lunch… prawns, scallops & pasta rustled up in a pesto sauce :man_cook:t3:


I made a pie :slight_smile:

Screen Shot 2020-07-02 at 07.27.17

Looks like you need to cook the scallops hotter to get decent Maillard without overcooking the insides.

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Ah yeah I think you’re right – good tip. I’d never actually cooked them before so this was a first for me.

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Good job. Also make sure they’re bone dry patted with a kitchen towel before you start. Moisture is your enemy when browning.

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