Pat the scallops dry with a paper towel to remove any excess moisture before searing. This step ensures a nicely browned exterior.Prep: 1 minute; Cook: 12 minutes
In his excellent version of the traditional Chilean stew porotos granados , chef Alex Aguilera uses kidney beans in place of the customary cranberry beans, then folds in fresh basil and a swirl of paprika oil. Click here to visit the new home of KitchenDaily!