Frito-Lay® challenged Recipe ReDuxers to develop main dishes, appetizers and/or side dishes for individuals with celiac disease or other gluten intolerance's. The key was to use at least one Frito-Lay® gluten-free product as an ingredient in the recipe or paired with the recipe.
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Scallops
Small fish—sardines, anchovies—and scallops! I love scallops! They say that a child may have to try something 10 times or more before they like something. Not me. The first time I tried scallops, I loved them. The secret to great scallops is to get them absolutely dry before pan searing them. The least bit of liquid will make them rubbery. Over-cooking will do the same thing. These scallops are also great on a bed of field greens with a vinaigrette!
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Using Your Early Spring Produce
Written by Nancy Urbanec, Extension Associate. Uploaded by Cindy Brison.
Check out the following video on how to use some of your early garden produce. Includes produce like, strawberries, asparagus. leafy greens, and radishes.
To see more great ideas for preparing spring produce, check out these other great blogs:
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