@kurandanbirsayfa: Neden hiçbir şey yetmiyor? Cevap Tekâsür ve Ra'd surelerinde 📖 #kuranıkerim #ayet #tekasursuresi

kurandanbirsayfa
kurandanbirsayfa
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Saturday 24 October 2026 08:24:26 GMT
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soltanmyrat335
Soltan :
Allahi anyorus ama para yine yetmiyor😂😂😂
2026-10-24 18:39:23
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batyrrejepow908
باطر :
2026-10-26 19:44:38
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mobinedits1007
MOBIN EDITS :
bi zahmet Mağşımız yüksek olsun
2026-10-24 11:48:33
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allamyrat43
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👍👍👍
2026-10-26 08:49:32
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ed_nygma92
Ed Nygma :
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2026-10-25 20:54:07
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tanamayan_h1
Plany :
[Ateş][Ateş][Ateş]
2026-10-25 14:39:15
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farkhadovmubariz
FMubariz :
👏
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user9361368780805
user9361368780805 :
[Лайк][Лайк][Лайк]
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user781620813585
user781620813585 :
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kurtlar958
kurtlar :
[Kalpleri ısıtan][Kalpleri ısıtan][Kalpleri ısıtan]
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shekersheker_1
Удивительная на 85% :
🥰🥰🥰
2026-10-25 07:05:32
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Nurgelli_5580 :
🤲🤲🤲
2026-10-25 06:48:56
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keman_77
keman :
[Лайк][Лайк][Лайк]
2026-10-24 19:42:32
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elonmyratmaskjanowich1
elonmyratmaskjanowich1 :
♥️
2026-10-26 10:38:31
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I make these scallops & pasta whenever I want dinner & a compliment. The success rate is high & I’m always left scraping the bottom of the plate 😋 Ingredients 	•	8 ounces spaghetti 	•	½ lb sea scallops, patted dry 	•	3 cloves garlic, minced 	•	1 shallot, finely diced 	•	Half a bunch of parsley, chopped 	•	Juice of half a lemon  	•	2 tablespoons olive oil 	•	4 tablespoons unsalted butter 	•	⅓ cup white wine 	•	¼ cup pasta water      •	1 teaspoon dijon mustard Seasonings: 	•	Salt 	•	Black pepper 	•	Red pepper flakes 	•	Onion powder Instructions 1.  Bring a pot of salted water to a boil and cook the spaghetti until al dente. Reserve ¼ cup of the pasta water before draining. 2. Prep your ingredients: mince the garlic, dice your shallots and chop your parsley.  3. Pat the scallops completely dry and season both sides lightly with salt and pepper.  4. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Once the pan is hot and shimmering, add the scallops and sear for about 1½–2 minutes per side until a golden crust forms. Baste with 4 tablespoons of butter for last 30-45 seconds. Remove the scallops and set them aside.  5. Lower the heat to medium. In the same pan, add the shallots and garlic, sauté for 1–2 minutes until soft and fragrant.  Pour in the white wine, letting it simmer for 1–2 minutes until it reduces slightly before stirring in your Dijon mustard.  6. Add the reserved pasta water and season with salt, pepper, onion powder and red pepper flakes. Squeeze in the juice of half a lemon before adding in majority of your chopped parsley ( leave some out to garnish)  7. Add in your cooked pasta and toss until the noodles are glossy and coated in the sauce. Let everything simmer together for a minute so the flavors come together. 8. Return the scallops to the pan just to warm through, then serve immediately with extra parsley and a squeeze of lemon over the top. #scallops #seafoodpasta#scallopscipes #seafoodrecipe #cooking
I make these scallops & pasta whenever I want dinner & a compliment. The success rate is high & I’m always left scraping the bottom of the plate 😋 Ingredients • 8 ounces spaghetti • ½ lb sea scallops, patted dry • 3 cloves garlic, minced • 1 shallot, finely diced • Half a bunch of parsley, chopped • Juice of half a lemon • 2 tablespoons olive oil • 4 tablespoons unsalted butter • ⅓ cup white wine • ¼ cup pasta water • 1 teaspoon dijon mustard Seasonings: • Salt • Black pepper • Red pepper flakes • Onion powder Instructions 1. Bring a pot of salted water to a boil and cook the spaghetti until al dente. Reserve ¼ cup of the pasta water before draining. 2. Prep your ingredients: mince the garlic, dice your shallots and chop your parsley. 3. Pat the scallops completely dry and season both sides lightly with salt and pepper. 4. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Once the pan is hot and shimmering, add the scallops and sear for about 1½–2 minutes per side until a golden crust forms. Baste with 4 tablespoons of butter for last 30-45 seconds. Remove the scallops and set them aside. 5. Lower the heat to medium. In the same pan, add the shallots and garlic, sauté for 1–2 minutes until soft and fragrant. Pour in the white wine, letting it simmer for 1–2 minutes until it reduces slightly before stirring in your Dijon mustard. 6. Add the reserved pasta water and season with salt, pepper, onion powder and red pepper flakes. Squeeze in the juice of half a lemon before adding in majority of your chopped parsley ( leave some out to garnish) 7. Add in your cooked pasta and toss until the noodles are glossy and coated in the sauce. Let everything simmer together for a minute so the flavors come together. 8. Return the scallops to the pan just to warm through, then serve immediately with extra parsley and a squeeze of lemon over the top. #scallops #seafoodpasta#scallopscipes #seafoodrecipe #cooking

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