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» This is how you make scallops
  1. Results 1 to 5 of 5
post 1614963341 08-29-2020, 12:50 AM
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#1
  1. Kormo
  1. Kormo
  2. Join Date: Sep 2016
  3. Posts: 23,492
  4. Rep Power: 171110

This is how you make scallops

3 tbs salted butter
2 tads of curry powder
tad of onion powder
tad of garlic powder
smidgen or pinch of salt
dash of cilantro


heat butter with scallops in iron pan or skillet
add other ingredients
add cilantro last

Serve with hot rice



Got it?
post 1614963641 08-29-2020, 12:59 AM
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#2
  1. Skeptical_Hippo
  2. Banned
  1. Skeptical_Hippo
  2. Banned
  3. Join Date: Dec 2009
  4. Location: Los Angeles, California, United States
  5. Posts: 26,147
  6. Rep Power: 0
Dude, i'm gonna type as sober as possible, that honestly looks fcking pathetic and digusting compared to my meal. and I'm being one hundred percent serious. Sorry we dont cook sht that was perviously in cans. you're a fuking joke dude, and im dead fuking serious. gert areal family that cooks good food, drinks beer and wine and winecoolers and has a good fuking time, and has a milliondollar house on the beach, im seriously.. dont eever potst your fuking poverty dinner on these forums ever the fuk again bro, and by bro i mean never my bro, fuking *******.
post 1614963911 08-29-2020, 01:09 AM
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#3
  1. Getter_done
  1. Getter_done
  2. Join Date: Dec 2008
  3. Posts: 138,191
  4. Subscribers: 6
  5. Rep Power: 1140615
why u makin me hungry in the middle of the night bro hehehehe
post 1614963931 08-29-2020, 01:09 AM
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#4
  1. mcdojo
  2. Registered User
  1. mcdojo
  2. Registered User
  3. Join Date: Sep 2010
  4. Age: 36
  5. Posts: 19,514
  6. Rep Power: 42360
Looks delicious, love scallops
post 1614964261 08-29-2020, 01:24 AM
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#5
  1. EoR
  2. 2021 Mr.Internet
  1. EoR
  2. 2021 Mr.Internet
  3. Join Date: Feb 2005
  4. Posts: 35,083
  5. Rep Power: 160146
Looks very nice. Would devour a whole bowl of those no problem.
EoR is powered by unique Nanomolecular Hyperdispersion Technology. Giving him high bioavailability and myocellular saturation.
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