I'm thrilled to share my Pan Seared Japanese Style Scallops recipe with you ... With a quick prep and cook time, it's my favorite way to enjoy a luxurious seafood treat at home.

We have some fun with fresh Florida flavors as we bring seafood and citrus together for a meal you’ll want to make tonight!

They’re equally delicious sautéed and tossed with an invigorating citrus dressing, as in the following recipe ... Scallops Place a large skillet over high heat. Add a bit of canola oil to the pan.

Scallops don’t seem to demand a strict recipe, they adapt to what the cook has on hand ... Heat a heavy pan with the oil and add the scallops, making sure they are not touching.

Chef Didier Durand Check out his culinary trips to France – details on his website! Recipe: Pan Seared Sea Scallops, Combination of Cauliflower, Truffles, Tomatoes & Wild Mushrooms ...

Scallops served with a curry cream on a crisp potato wafer and tangy keri. Take juices left in pan and work into a fry of shallots, garlic and malt vinegar with heavy spices from the spice mixture.

Scallops, I realise, are not everyone’s cup of tea but this recipe might just convert you. For the brown butter breadcrumbs, put the butter in a large, non-stick frying pan over a medium heat ...

This recipe has influences ... After turning them over, let the scallops cook for about 30 seconds, then add 20 grams of butter into each skillet. Swirl the pan so the scallops are evenly covered ...

The combination of spicy chorizo and chilli with creamy scallops and a touch of honey gives this easy starter a sensational flavour. Heat a heavy griddle pan over a high heat. Fry the chorizo ...

Add fusilli and cook according to package directions until al dente. Drain pasta, reserving ½ cup pasta water. Add pasta and remaining butter to pan with broccoli and scallops, and set over ...