@tenimbadoumbia336:

tenimbadoumbia336

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Sunday 01 March 2026 09:50:06 GMT

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Dame.konate :

Merci

2026-04-21 07:39:32

0

Mme fof :

Merci ♥️♥️♥️♥️♥️♥️

2026-04-12 18:21:30

1

zara maman :

Merci beaucoup

2026-04-13 00:53:21

1

awatapily876 :

merciiîiiii

2026-03-04 16:54:19

1

Marie :

Merci

2026-04-04 23:15:14

0

user4602716035837 :

merci beaucoup çà fait longtemps qu'on ne vous voyez pas

2026-04-07 00:58:41

1

Djeneba Sissoko :

🥰merci beaucoup ma chérie 🥰

2026-03-05 12:52:36

0

infosplusai :

merci madame

2026-03-15 14:13:08

1

AWA❤️COULIBALY❤️🧡 :

mreci

2026-03-03 10:32:18

1

Nyka la Diarraba :

merci beaucoup ♥️😘

2026-03-04 00:45:31

0

Traoré ka choix :

merci 🙏🙏🥰

2026-03-03 09:10:14

1

Jamilatou Touré :

merci beaucoup

2026-03-05 11:19:04

0

Maïmouna Cisse :

Merci beaucoup

2026-03-05 19:46:34

0

dily keita :

merci

2026-03-03 08:30:46

0

aïcha madamediawara :

merci beaucoup

2026-03-04 01:08:31

0

Awa Samake :

merci beaucoup

2026-03-03 16:21:09

0

Animatrice ABY K :

merci ❤️❤️❤️

2026-03-01 16:42:51

0

yasmine :

merci beaucoup

2026-03-03 18:51:27

0

gafou25 :

Merci cousine

2026-03-03 07:30:24

0

Traoré Haby :

merci beaucoup ma sœur merci ❤️❤️❤️❤️

2026-03-01 21:25:48

0

WILL-D :

merci beaucoup Mme DOUMBIA

2026-05-24 15:28:11

0

Mme SACKO 79 :

Merci

2026-03-01 23:51:53

0

Dili :

ça fait bail

2026-03-03 13:06:11

0

user1028367340062 :

😄

2026-03-01 10:47:46

1

ablo :

💋💋💋

2026-03-01 10:49:59

0

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EASY MEALS FOR 2, EP. 15 Creamy Garlic Scallop Pasta Notes * Use a cast-iron skillet or a stainless steel pan for the best sear on the scallops. I didn’t have one so I used a nonstick pan, the scallops still tasted delicious ! * Patting the scallops very dry is the key to developing a beautiful golden crust. Salt will draw out moisture so make sure to give the scallops on last pat down before searing. * hondashi is pretty salty, If I were remaking this recipe I might start with 1/2 tsp instead and add more if necessary * remember to taste as you cook ! Ingredients * 345g Hokkaido scallops * Salt and freshly cracked black pepper, to taste * Oil, for searing * 1 small shallot (about 42g), finely diced * 4 cloves garlic (about 13g), minced * ¼ cup water (optional for deglazing) * ¼ cup water mixed with 1 tsp Hondashi * ¾ cup heavy cream * 150g pasta of choice * ¼ cup freshly grated Parmesan cheese (plus more to taste) * Juice of ½ lemon * Fresh parsley, chopped, for garnish Instructions 1. Cook the pasta Bring a large pot of salted water to a boil. Cook the pasta until 1 minute before al dente. Reserve pasta water 2. Prepare the scallops Pat the scallops completely dry with paper towels. Season both sides lightly with salt and freshly cracked black pepper. 3. Sear the scallops Heat a large pan over medium high heat, for the best sear, use a cast iron or stainless steel skillet, I didn't have one so I'm using a nonstick pan, the scallops still came out tasty ! Add a drizzle of oil. Once the pan is hot, place the scallops in the skillet without overcrowding. Sear for approximately 2 minutes per side, depending on their size, until a deep golden crust forms. Be careful not to overcook them or they’ll become rubbery. Transfer the scallops to a plate and set aside. 4. Make the sauce Reduce the heat to medium. If needed, deglaze the pan with a splash of water, scraping up any browned bits. Add: * diced shallot * minced garlic Cook until softened and fragrant, about 1–2 minutes. Pour in: * ¾ cup heavy cream * ¼ cup water mixed with 1 teaspoon Hondashi Bring to a gentle simmer. 5. Finish the sauce Stir in the grated Parmesan until melted and smooth. Add the juice of ½ a lemon. Taste and adjust seasoning with additional Parmesan, salt ( go easy on salt if you're adding in salty pasta water later ), pepper, or lemon juice as needed. 6. Finish the pasta Add the cooked pasta to the sauce along with a splash of reserved pasta water. Toss until the pasta is evenly coated in the creamy sauce. Add more pasta water if needed to loosen the sauce. 7. Serve Plate the pasta and top with the seared scallops. Finish with freshly chopped parsley and, if desired, a little extra Parmesan and freshly cracked black pepper. Serve immediately. #creatorsearchinsights #pastatiktok #scallops #dinneridea #foodtutorial

EASY MEALS FOR 2, EP. 15 Creamy Garlic Scallop Pasta Notes * Use a cast-iron skillet or a stainless steel pan for the best sear on the scallops. I didn’t have one so I used a nonstick pan, the scallops still tasted delicious ! * Patting the scallops very dry is the key to developing a beautiful golden crust. Salt will draw out moisture so make sure to give the scallops on last pat down before searing. * hondashi is pretty salty, If I were remaking this recipe I might start with 1/2 tsp instead and add more if necessary * remember to taste as you cook ! Ingredients * 345g Hokkaido scallops * Salt and freshly cracked black pepper, to taste * Oil, for searing * 1 small shallot (about 42g), finely diced * 4 cloves garlic (about 13g), minced * ¼ cup water (optional for deglazing) * ¼ cup water mixed with 1 tsp Hondashi * ¾ cup heavy cream * 150g pasta of choice * ¼ cup freshly grated Parmesan cheese (plus more to taste) * Juice of ½ lemon * Fresh parsley, chopped, for garnish Instructions 1. Cook the pasta Bring a large pot of salted water to a boil. Cook the pasta until 1 minute before al dente. Reserve pasta water 2. Prepare the scallops Pat the scallops completely dry with paper towels. Season both sides lightly with salt and freshly cracked black pepper. 3. Sear the scallops Heat a large pan over medium high heat, for the best sear, use a cast iron or stainless steel skillet, I didn't have one so I'm using a nonstick pan, the scallops still came out tasty ! Add a drizzle of oil. Once the pan is hot, place the scallops in the skillet without overcrowding. Sear for approximately 2 minutes per side, depending on their size, until a deep golden crust forms. Be careful not to overcook them or they’ll become rubbery. Transfer the scallops to a plate and set aside. 4. Make the sauce Reduce the heat to medium. If needed, deglaze the pan with a splash of water, scraping up any browned bits. Add: * diced shallot * minced garlic Cook until softened and fragrant, about 1–2 minutes. Pour in: * ¾ cup heavy cream * ¼ cup water mixed with 1 teaspoon Hondashi Bring to a gentle simmer. 5. Finish the sauce Stir in the grated Parmesan until melted and smooth. Add the juice of ½ a lemon. Taste and adjust seasoning with additional Parmesan, salt ( go easy on salt if you're adding in salty pasta water later ), pepper, or lemon juice as needed. 6. Finish the pasta Add the cooked pasta to the sauce along with a splash of reserved pasta water. Toss until the pasta is evenly coated in the creamy sauce. Add more pasta water if needed to loosen the sauce. 7. Serve Plate the pasta and top with the seared scallops. Finish with freshly chopped parsley and, if desired, a little extra Parmesan and freshly cracked black pepper. Serve immediately. #creatorsearchinsights #pastatiktok #scallops #dinneridea #foodtutorial

😂😂😂#humor #viral #diviértete #famosostiktok

😂😂😂#humor #viral #diviértete #famosostiktok

🫥 #fyp

Dầu oliu ép lạnh hữu cơ hãng Bragg #xuhuongtiktok #videohangtieudung #dauoliu #bragg #salad

Dầu oliu ép lạnh hữu cơ hãng Bragg #xuhuongtiktok #videohangtieudung #dauoliu #bragg #salad

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