@kiranjaan680:

kiranjaan5252

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Wednesday 16 September 2026 16:50:11 GMT

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Ismaildir :

derkha rorajana 🚩🫵💪

2026-09-16 16:57:41

2

KAMRAN bacha :

dil

2026-09-17 14:58:31

0

U.....K.....⚘️❣️⚘️❣️ :

nice ❣️

2026-09-17 10:15:50

0

✨꧁☆❤️❀ᖴⱥḭ𝒛ᵤḽᥣⱥ𝖍❀❤️☆꧂ :

2026-09-17 10:35:07

0

🇦🇬£"P-T-M°°•Mujrim✓🇦🇬 :

💋

2026-09-16 21:56:08

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╰‿╯ ϟ 𝙿𝙰𝙶𝙰𝙻 𝙳𝙰𝙳𝙰 𝙶 ✯ :

jar

2026-09-17 10:16:26

0

UmarAyaz :

🥰🥰🥰

2026-09-17 05:51:48

0

🌾Malak🌾Haswat🌾⁸⁰⁴🥀🪴 :

😏

2026-09-16 16:58:05

0

"Durranii 302" :

2026-09-17 03:01:57

0

Perwez khan :

❤️💗

2026-09-17 08:29:19

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💝PATHAN💕 :

2026-09-17 08:15:14

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Tik.99 :

2026-09-17 07:11:14

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اخترعلی :

2026-09-16 18:39:57

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NASEEB ZADA👑313✌️✌️ :

✌️✌️✌️

2026-09-16 16:53:14

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saifullah pahtan :

😢😢😢

2026-09-16 16:59:36

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Kang khan 333 :

2026-09-16 16:59:27

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Fayaz khan :

❤️❤️❤️

2026-09-16 16:52:34

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user4384106100299 :

2026-09-16 18:32:41

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JALIL KHAN❤ :

2026-09-16 17:05:20

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muradkhanmuradkha20 :

repla raka aw zama ide falo ka kha

2026-09-17 05:22:55

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user8171612086215 :

2026-09-17 04:54:42

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Swat Khan :

nashe nashe khatmi

2026-09-16 17:59:46

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🥀A💔f🥀 :

2026-09-16 17:32:12

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hi :

2026-09-17 08:36:04

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Fareed Khan :

2026-09-16 16:57:35

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Salut! Today I will be showing you how to make Scallops Meunière! 🇫🇷 (served with samphire) Scallops are quick and easy to prepare and make a great starter for a dinner party, one to impress your guests! Perfect served with a chilled glass of Pouilly-Fumé - awesome! Voila! Bon appétit! Ingredients:- (Serves 2) Scallops x 10 Butter x 125g Olive oil x splash Parsley x tablespoon finely chopped Seasoning (salt & pepper) Juice of 1/2 a lemon Lemon x tablespoon (the flesh only) Capers (rinsed) x tablespoon Flour x 50g approx Samphire (if you can access some) x 150g Put your samphire in a pan with a little water, a squeeze of lemon juice, 25g of butter and a little salt. Place the lid on and bring to the boil and then turn off the heat. Prepare your scallops by removing the muscle on the side as this can be tough to eat. You can leave the roe on if you like or remove, up to you. Season the flour with a little salt and pepper and then dredge your scallops in the flour. Tap to remove any excess flour. In a large pan, over a medium to high heat, splash some olive oil, and add 50g butter. Heat until the butter is foaming. Place the scallops in the pan and cook for 3 minutes on each side. Remove the scallops from the pan and set aside on a hot plate. Using the same pan, add the remaining 50g butter, the juice of 1/2 a lemon, the lemon flesh, the parsley and capers. Stir thoroughly and cook through until piping hot. Plate up with the samphire and scallops and spoon the sauce over the top. Voila! Bon appétit! #seafood #scallops #EasyRecipes #frenchfood #DinnerIdeas

Salut! Today I will be showing you how to make Scallops Meunière! 🇫🇷 (served with samphire) Scallops are quick and easy to prepare and make a great starter for a dinner party, one to impress your guests! Perfect served with a chilled glass of Pouilly-Fumé - awesome! Voila! Bon appétit! Ingredients:- (Serves 2) Scallops x 10 Butter x 125g Olive oil x splash Parsley x tablespoon finely chopped Seasoning (salt & pepper) Juice of 1/2 a lemon Lemon x tablespoon (the flesh only) Capers (rinsed) x tablespoon Flour x 50g approx Samphire (if you can access some) x 150g Put your samphire in a pan with a little water, a squeeze of lemon juice, 25g of butter and a little salt. Place the lid on and bring to the boil and then turn off the heat. Prepare your scallops by removing the muscle on the side as this can be tough to eat. You can leave the roe on if you like or remove, up to you. Season the flour with a little salt and pepper and then dredge your scallops in the flour. Tap to remove any excess flour. In a large pan, over a medium to high heat, splash some olive oil, and add 50g butter. Heat until the butter is foaming. Place the scallops in the pan and cook for 3 minutes on each side. Remove the scallops from the pan and set aside on a hot plate. Using the same pan, add the remaining 50g butter, the juice of 1/2 a lemon, the lemon flesh, the parsley and capers. Stir thoroughly and cook through until piping hot. Plate up with the samphire and scallops and spoon the sauce over the top. Voila! Bon appétit! #seafood #scallops #EasyRecipes #frenchfood #DinnerIdeas

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