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Ice Cream Cone Cake

 Ice Cream Cone Cake Yesss! An Ice Cream Cone Cake is a fun, whimsical treat that looks like it’s straight from a kid’s birthday dream — but it’s just as loved by adults who appreciate dessert with flair . This cake is all about playfulness, combining real cake with the look of an ice cream cone meltdown. 🍦🎂 🍦 Ice Cream Cone Cake A festive layer cake topped with upside-down ice cream cones and drippy “melting” ganache! 🎉 Great for birthdays, summer parties, or anytime you want to show off. 🍽️ Serves: 10–12 ⏱️ Total time: ~2 hours (includes cooling & decorating) 📝 Ingredients Cake (any flavor you love — here's a classic vanilla): 2½ cups all-purpose flour 2½ tsp baking powder ½ tsp salt ¾ cup unsalted butter, softened 1¾ cups granulated sugar 4 large eggs 1 tbsp vanilla extract 1 cup whole milk Buttercream Frosting: 1½ cups unsalted butter, softened 5–6 cups powdered sugar 2–3 tbsp milk or cream 1 tbsp vanilla extract Foo...
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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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