PAN SEARED SCALLOPS with LEMON CAPER SAUCE is an elegant yet easy dish that is perfect for special occasions or any day of the week! RECIPE HERE: https://therecipecritic.com/pan-seared-scallops/ | Tried and True Recipes

Sea Bass Pan Sauce: Dirty Meunière 3 tbsp butter 1 tbsp capers 1 tbsp caper brine 1 clove garlic, minced 3 anchovy fillets 4-6 pieces of fresh lemon 2 tsp of lemon juice 2 tbsp fresh parsley 1. I’m going to be using a round fish for this, so for me a beautiful piece of sea bass. I’m making sure the skin is really dry before cooking, so i’ll pat that down really thoroughly. 2. Season the non-skin side. 3. Cook the fish skin side down in a little oil on a low medium heat. If you’re using a stainle

Capparis spinosa, the caper bush of Morocco, is a wild plant famous for its edible flower buds used in pickling. It offers potential health benefits due to antioxidants, vitamins, and minerals, possibly aiding in combating oxidative stress and inflammation. Limited consumption as part of a balanced diet is recommended to make the most of its nutritional value. #morocco #moroccoexposure #food #foodstyling #foodlover #healthyfood #hiking #hikingculture #vegan #veganrecipes #aroma #wild #wildplants