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Heaven and Hell Cake Recipe

 Heaven and Hell Cake Recipe Heaven and Hell Cake Recipe A divine combination of angel food cake and devil’s food cake, layered with a luscious peanut butter mousse and finished with a rich ganache. This cake is a true indulgence! Ingredients: For the Angel Food Cake: 1 cup cake flour 1 ½ cups granulated sugar (divided) 12 large egg whites (room temperature) 1 ½ teaspoons cream of tartar ½ teaspoon salt 1 teaspoon vanilla extract For the Devil’s Food Cake: 1 cup all-purpose flour ½ cup unsweetened cocoa powder 1 teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt ½ cup unsalted butter, softened 1 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract ¾ cup buttermilk For the Peanut Butter Mousse: 1 ½ cups heavy cream ½ cup powdered sugar 1 cup creamy peanut butter ½ teaspoon vanilla extract For the Chocolate Ganache: 1 cup heavy cream 8 oz dark chocolate, chopped Instructions: Step 1...
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Pan Seared Scallops

 Pan-Seared Scallops


Pan-Seared Scallops

Pan-seared scallops are a simple yet elegant dish with golden-brown crusts and tender, juicy interiors. This recipe highlights the natural sweetness of scallops and pairs them with a buttery, lemony finish.

Ingredients

(Serves 4)

  • 1 pound large sea scallops (about 12-16)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • Juice of 1 lemon (about 2 tablespoons)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • Lemon wedges (for serving)

Instructions

1. Prepare the Scallops

  • Rinse the scallops under cold water and pat them completely dry with paper towels.
  • Remove the small muscle on the side of each scallop (if still attached).
  • Season both sides with salt and pepper.

2. Heat the Pan

  • Heat a large, heavy skillet (preferably cast iron or stainless steel) over medium-high heat. Add the olive oil and let it heat until shimmering.

3. Sear the Scallops

  • Place the scallops in the skillet in a single layer, making sure they are not touching. Cook for 2-3 minutes without moving them, until a golden crust forms.
  • Flip the scallops and cook for another 2 minutes on the other side, until golden and opaque. Remove scallops from the skillet and set aside.

4. Make the Sauce

  • Lower the heat to medium. Add the butter to the skillet and let it melt.
  • Stir in the minced garlic and cook for 30 seconds, until fragrant.
  • Add the lemon juice and scrape up any browned bits from the bottom of the pan.

5. Combine and Serve

  • Return the scallops to the skillet and spoon the sauce over them. Cook for an additional 30 seconds to heat through.
  • Transfer the scallops to a serving plate and garnish with fresh parsley. Serve immediately with lemon wedges on the side.

Tips

  • Dry Scallops Are Key: Patting the scallops dry ensures a perfect sear and prevents steaming.
  • High Heat: A hot pan is crucial for achieving a golden crust.
  • Don't Crowd the Pan: Cook the scallops in batches if necessary to prevent overcrowding, which can lower the pan's temperature.
  • Sides: Pair with mashed potatoes, risotto, or a fresh salad for a complete meal.

These Pan-Seared Scallops are quick, easy, and restaurant-quality, making them perfect for special occasions or a weeknight treat. 🥂🦪🍋

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