Slim Man Cooks Bay Scallops with Pesto and Sun-Dried Tomatoes

Before we get started, a few things to keep in mind… Before you start cooking, you’ll need to drain the scallops of their juice. I normally don’t do this, but searing won’t work when there’s a lot of liquid. After you drain them, gently pat them dry with a paper towel. Searing scallops is quick, 90 seconds per side. After you’ve seared your scallops, if there’s a lot of scallop juice/broth in the bottom of...

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