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Recipe: Delicious Coffee chocolate milk shake with vanila ice cream and choco syrup

Coffee chocolate milk shake with vanila ice cream and choco syrup . Vanilla Ice Cream Milkshake Recipe With Chocolate by Kitchen With Amna. Making chocolate milkshake with chocolate syrup, milk and ice cream with topping of whipping cream is not only out of the world experience but easy to prepare as well with this Pour chilled milk into a blender jar. Add vanilla ice cream or chocolate ice cream. Look for refrigerated whipped topping in a can, made with real cream, and hunt down Set up a milkshake bar for the family using the recipe (have double the ingredients ready) as a. With only three ingredients (milk, ice cream, and chocolate syrup) our chocolate milkshake is an exceptional treat, topped with a nice dollop of Mocha: Replace half of the milk with cold, strong, freshly brewed coffee for a milkshake with a zing of caffeine. Chocolate Milkshake Recipe - This is thick chocolate shake made with chocolate syrup, milk and ice cream. You can cook Coffee cho
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Easiest Way to Prepare Perfect Sea Scallops on Succotash

Sea Scallops on Succotash.

Sea Scallops on Succotash You can cook Sea Scallops on Succotash using 14 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Sea Scallops on Succotash

  1. It's 1 1/2 lb of sea scallops.
  2. Prepare 2 tbsp of olive oil.
  3. Prepare 1 large of red shallot , diced.
  4. Prepare 1 of Sweet mini peppers ( I used 1 orange 1 red and 1 yellow) seeded and diced.
  5. Prepare 1 of Kernels from 2 ears sweet corn.
  6. You need 3/4 cup of Fresh green beans cut into 1/2-inch pieces.
  7. You need 2 tbsp of dry white wine.
  8. It's 1/2 cup of water.
  9. You need 1 of Baby cucumber, diced.
  10. It's 2 tbsp of unsalted butter.
  11. Prepare 1/4 cup of Coarsely chopped fresh cilantro.
  12. It's 1/4 cup of Coarsely chopped fresh basil.
  13. You need 1 tsp of sea salt.
  14. Prepare 1 tsp of Freshly ground black pepper.

Sea Scallops on Succotash instructions

  1. Pull off the small white piece of muscle attached to the side of each scallop (some might not have it). Pat scallops dry on paper towels and season lightly with salt..
  2. Heat oil in a large heavy -bottomed skillet over high heat. When the pan is very hot, use tongs to lower in each scallop,flat side down. Cook,without shaking or moving, until the undersides are a deep brown. Flip scallops and brown the other side (if they stick, loosen with the edge of a sharp metal spatula). Place scallops on a warm platter and cover loosely with foil..
  3. Lower heat to medium, add red shallot and sweet mini peppers to the same pan,and stir until softened, 2-3 minutes. Stir in corn, beans, wine,water and 1 teaspoon sea salt. Cook, stirring from time to time, until about half of the liquid boils away and the vegetables are nearly cooked through..
  4. Add cucumber and cook for 1 minute to heat through. Stir in butter until it melts, then cilantro and basil. Tip any juices that have collected under the scallops into the succotach. Taste and add black pepper and more salt if you like..
  5. Spoon the succotash onto warmed dinner plates. Add scallops and serve..

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