How to make people think you’re a chef #shorts

For you 💫 fancy 💫 people out there, here’s a dinner that looks fancy but is deceptively simple. Lemon brown butter scallops with garlic parmesan potatoes and the Thomas Keller zucchini

What to do:
Half and boil potatoes for 15 min until fork tender
Prep zucchini by cutting in half, lightly scoring in a crosshatch pattern, salt and leave to sit. After 20 min pat dry. Fry on med heat cut side down for 7 min until golden. Add garlic and butter and cook 1 more min.
Drain potatoes and season with olive oil, salt, pepper, garlic, and italian seasoning.
Add potatoes and zucchini to sheet pan and roast at 400 for 20 min.
Pat scallops dry. Season with salt. Pan fry in oil for 3 min on high, then flip and cook for 2 min on low. Remove from pan.
Make pan sauce by adding juice of 1 lemon and 2 tbsp butter. Cook for 1 min then spoon over scallops.
Top potatoes with parmesan and serve everything up.

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[crimsonkitchen]

For you 💫 fancy 💫 people out there, here’s a dinner that looks fancy but is deceptively simple. Lemon brown butter scallops with garlic parmesan potatoes and the Thomas Keller zucchini

What to do:
Half and boil potatoes for 15 min until fork tender
Prep zucchini by cutting in half, lightly scoring in a crosshatch pattern, salt and leave to sit. After 20 min pat dry. Fry on med heat cut side down for 7 min until golden. Add garlic and butter and cook 1 more min.
Drain potatoes and season with olive oil, salt, pepper, garlic, and italian seasoning.
Add potatoes and zucchini to sheet pan and roast at 400 for 20 min.
Pat scallops dry. Season with salt. Pan fry in oil for 3 min on high, then flip and cook for 2 min on low. Remove from pan.
Make pan sauce by adding juice of 1 lemon and 2 tbsp butter. Cook for 1 min then spoon over scallops.
Top potatoes with parmesan and serve everything up.