PAN SEARED SCALLOPS with LEMON CAPER SAUCE is an elegant yet easy dish that is perfect for special occasions or any day of the week! RECIPE HERE: https://therecipecritic.com/pan-seared-scallops/ | Tried and True Recipes

The taste of capers, but not capers? With nasturtium seeds, salt and vinegar you can easily "produce" salty, acidic capers. And that's how: Put the nasturtiums seeds or buds in a bowl, salt them generously and leave them to rest for 24 hours. Next, boil vinegar and pour it into a preserving jar with the salted seeds. Leave the sealed jar rest for around eight weeks. And that's it, enjoy the capers! Find out more about edible flowers on MPULSE. | MPULSE

Capparis spinosa, the caper bush of Morocco, is a wild plant famous for its edible flower buds used in pickling. It offers potential health benefits due to antioxidants, vitamins, and minerals, possibly aiding in combating oxidative stress and inflammation. Limited consumption as part of a balanced diet is recommended to make the most of its nutritional value. #morocco #moroccoexposure #food #foodstyling #foodlover #healthyfood #hiking #hikingculture #vegan #veganrecipes #aroma #wild #wildplants