Pappardelle with Scallops

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Please enlighten those of us who missed out on the program the order to which you refer.

I will also tell those of you who use frozen scallops, to let them thaw in a dish that will retain the fluid that accumulates. Remove the scallops, save the liquid, pat scallops dry. My way of searing scallops is to ever so slighly rub lemon-olive oil just to coat the scallops, salt and sear in a cast iron skillet...(no butter the scallops get a rich, deep golden color; remove scallops from pan then pour the reserved liquid into the same skillet and let it reduce to a thick carmel colored "sauce", stir to prevent sticking. This takes just a minute...serve over or under scallops. No wine, no broth...just pure scallop flavor. ummmm...making this tonight for my valentine!!!

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Yes, ready to go to the grocery store , I am going to make this dinner for tonight.

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Just saw his show with Pappardelle and Scallops. Like the way he served it on his show than on the recipe that I just printed. Looks so very good can't wait to try.

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The recipe is not written in the same order as on his show today.

I printed the recipe and changed it so it would be in the same sequence that
I saw him cook. His sequence made better sense than the print version.

It might turn out just as good but I liked his TV version better.