Quote Originally Posted by Sir C View Post
You're lucky, in that case, that I'm not planning on forcing you to drink my champagne.

They aren't to be pannéed today. I shall simply sauté them hard for 30 seconds a side. Treat them like scallops.
I wasn't having a pop at you drinking Champagne, simply expressing my present feelings about it, you touchy little thing, you.

Is there a sauce? Something to zhuzh them up a bit?