I quickly realized that my attempts to get Philippe to reveal his winemaking secrets were stupidly futile as he searched in vain for answers to my questions; the truth is there is no trick.
Turn scallops, and add butter, whole garlic cloves, and thyme sprigs to skillet.Cook, basting scallops with butter, until browned on the other side and just opaque throughout, 2 to 3 more minutes.
Transfer to a warm plate, and pour butter on top; keep warm.Wipe out skillet with paper towels.. Add remaining 2 tablespoons oil to the same skillet, and heat over medium-high.Add sugar snap peas and thinly sliced garlic, and cook, stirring occasionally, until peas are crisp-tender and garlic is softened, about 2 minutes.
Stir in spinach, dandelion greens, and pea shoots, and cook until barely wilted, 1 to 2 minutes.Stir in lemon juice, and season to taste with salt and pepper.
Transfer to a platter, and top with scallops and butter.
Discard thyme sprigs and whole garlic cloves before serving.. Jennifer Causey.You finish the dish because there's nowhere to run to..
So I took that same feeling and applied it when I walked into this business world that I entered.And at the beginning that was fine.
There's a moment in the book where I talk about getting off the bike to fix the bike.That was the moment when my team members almost had an intervention with me.
(Editor: Cordless Clocks)