I was just reading thru issue 57 June 2006 and noticed the recipe for the Moroccan Sea Scallops. Can the vinaigrette be prepared ahead (up to 2 days?) and can the scvallops be marinated for say 36 hours?
ASAP help would be appreciated. I'll be cooking for a big bunch on Saturday and any ahead stuff I can do would be great!
Thanx , in advance!
ASAP help would be appreciated. I'll be cooking for a big bunch on Saturday and any ahead stuff I can do would be great!
Thanx , in advance!