So, I’m supposed to make aobuko from a sea scallop. Yeah, that’s happening. Here’s how I do it in three steps. Step one, start with fresh sea scallops in a hot pan. We are searing, not boiling pasta. Step two, let them cook for 2 minutes on each side. Perfect time to sip some wine and enjoy the aroma. Final step, plate it with a drizzle of lemon butter sauce. Boom! Gourmet dish. No effort required. Y’all see this? Use code save20 for a nice discount or keep struggling. [Music]
