She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.Īs a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins. Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon. Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. While some sushi restaurants serve raw scallops that seafood is sourced through incredibly thoughtful channels that your local grocer may not be utilizing, so it is best to not serve your scallops raw. Freeze: in an airtight container, you can keep scallops for up to 3 months in the freezer.Īccording to the USDA’s website, scallops are considered cooked through and safe to eat when the internal temperature reaches 145 degrees F (62.7 degrees C).Store: once cooked, you can store scallops for up to 2 days.Serve: for the good of your insides, don’t leave scallops out for longer than 2 hours.Scallops use their shells to “jump” around in the water.The scallop is the official state shell of New York.Kind of shockingly, the reasons that scallops weren’t a favorite was because they were considered too sweet. They were valued for their beautiful, scalloped edged shells (see what I did there?) and the meat was pretty much ignored. Up until pretty recently, scallops weren’t actually eaten very much.Easy Mushroom Rice: rice is a great base for all sorts of flavors, and the buttery flavor of button mushrooms, onions and thyme take this side to a whole new level.It’s light enough to leave you enough room to enjoy a whole pan of scallops but also filling enough if you absolutely have to share your scallops with someone else. Three Bean Salad: if you want to eat some veggies but are really tired of classic salads, go for three bean salad.The baked scallops are fantastic served up next to a bed of sizzling, thin sliced potatoes. These potatoes are practically floating in cheese and have a rich, full flavor. ![]()
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