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🐢🍫 Poke Turtle Brownies

 🐢🍫 Poke Turtle Brownies Here’s a mouthwatering recipe for Poke Turtle Brownies — rich, fudgy brownies with caramel soaked into every bite, topped with crunchy pecans, more caramel, and a luscious chocolate drizzle. It's like turtle candy meets molten brownie heaven. 🐢🍫 Poke Turtle Brownies 🍽 Servings: 12–16 ⏱ Time: 20 min prep + 30–35 min bake + cooling 🧑‍🍳 Difficulty: Easy 🔹 Ingredients Brownie Base: 1 box brownie mix (plus eggs, oil, water as directed) or use your favorite homemade brownie recipe 1 tsp vanilla extract (optional, for boxed mix enhancement) Poke Filling: 1/2 cup thick caramel sauce (homemade or store-bought) 1/4 cup sweetened condensed milk (optional for extra gooey texture) Toppings: 1/2 cup chopped pecans (toasted for more flavor) 1/4 cup caramel sauce (for drizzling) 1/4 cup chocolate sauce or melted chocolate (for drizzling) Optional: flaky sea salt for balance 🔹 Instructions 1. Bake the Brownies: Prehe...
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Scallops Provençal

 Scallops Provençal


Scallops Provençal is a French dish that highlights tender scallops in a sauce made with garlic, white wine, fresh herbs, and a touch of butter. It’s a simple yet elegant dish that brings out the natural sweetness of the scallops. Here's how to prepare it:

Ingredients:

  • 1 pound sea scallops (fresh or thawed if frozen)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1/2 cup dry white wine (e.g., Sauvignon Blanc)
  • 1/4 cup fresh parsley, chopped
  • 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
  • 1/2 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • Lemon wedges (for garnish)

Instructions:

1. Prepare the Scallops:

  • Pat the scallops dry with paper towels to remove any excess moisture. This helps them sear better.
  • Season both sides with salt and pepper.

2. Sear the Scallops:

  • Heat the olive oil in a large skillet over medium-high heat.
  • When the pan is hot, add the scallops in a single layer, making sure they’re not crowded (you may need to cook them in batches). Sear for 2-3 minutes on each side, until golden brown and opaque in the center.
  • Remove the scallops from the skillet and set them aside on a plate.

3. Make the Sauce:

  • In the same skillet, lower the heat to medium and add the butter. Once melted, stir in the minced garlic and cook for 30 seconds, or until fragrant.
  • Add the white wine to the skillet and scrape up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes to reduce slightly.
  • Stir in the fresh thyme, lemon zest, and lemon juice. Continue to cook for another minute, allowing the flavors to meld.

4. Finish the Dish:

  • Return the seared scallops to the skillet, spooning the sauce over them. Heat for an additional 1-2 minutes, allowing the scallops to soak up some of the sauce.
  • Sprinkle the chopped parsley over the top for a fresh, herbaceous finish.

5. Serve:

  • Transfer the scallops to a serving plate, spoon the sauce over the top, and garnish with lemon wedges.
  • Serve immediately with rice, pasta, or a side of sautéed vegetables.

Tips:

  • Choosing Scallops: Opt for fresh, dry-packed scallops (not soaked in liquid) for the best flavor and texture.
  • Cooking Time: Be careful not to overcook the scallops as they can become tough. They should be golden brown on the outside but tender inside.
  • Wine Pairing: Serve this dish with the same dry white wine used in the sauce, or try a crisp Chardonnay or Sauvignon Blanc.

This Scallops Provençal is a delicious and sophisticated dish that’s sure to impress. The rich garlic and wine sauce complements the scallops perfectly, making it a delightful choice for any occasion. Bon appétit!

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