Food & Wine

. . . Don Turo ? The family made a request which I gladly obliged. The scallops are prepared in avocado oil . . . . . . for its sautéing properties, while the vegetable medley consisting of steamed edamame, carrots, shallots, and jalapeño . . . . . . are ...  

Vino!! (I know it was on the table )

. . . sipped Livingston . . . . . . chardonnay. Iced coffee for me . . . wine isn't my style. And I never drink at home, only at my favorite watering holes or when visiting friends afar. 🍺 ...  

Good that I just had my dinner then . Cheers, Filip

. . . for the scallops. Makes sautéing a snap . . .

I always thought, and didn't know actually, that avocado oil has got a very low smoke point, and hence only to be used as a dressing. A very fine dish for your family, with lots of greens.

Avocado oil has a fairly high smoke point, among the highest for cooking oils.

I like to fry my breakfast eggs with olive oil. I let the pan heat just a little longer after I can smell the hot oil, crack the eggs into it, turn the oven off and let the eggs gently fry!

is not to over cook them, Opaque in the middle is just right

. . . it's all in timing and heat modulation. And that's a skill that can't be taught . . . you either can or can't. 👨🏻‍🍳

You got it

Scallops look good 🥂

Looks tasty! Yum!

I’ve only cooked scallops in a mix of butter and EVOO. How is the avacado oil?

. . . but no oil is better for high temperature cooking. 🥑