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Sea Scallops from Billy's Seafood - Forno Bravo Forum: The Wood-Fired Oven Community

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Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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Sea Scallops from Billy's Seafood

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  • Sea Scallops from Billy's Seafood

    The wife and I host my mother's birthday dinner every year in the middle of January. We order seafood from Billy's Seafood near Gulf Shores Al. I made appetizers of the scallops with bacon wrapped shrimp as on entree. The scallops were gone by the time I finished cooking the shrimp. I think the birthday girl consumed most of them. Here's the receipe-

    1 # sea scallops, cut in half

    enough olive oil to saute
    chopped green onions
    clove of minced garlic
    parsley
    saute onions,garlic, and parsley for about 5 minutes on 600 F oven

    add scallops and lightly brown on both sides

    add to the pan: 1/2 cup chicken broth
    splash of dry vermouth
    splash of sweeth vermout
    red pepper flakes
    lemon juice

    cook uncovered until liquids reduce down to pourable sauce
    place scallops on serving dish and pour over sauce
    I served this with toasted bagget slices with garlic and butter
    (didn't get any of this either)
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