I'm thrilled to share my Pan Seared Japanese Style Scallops recipe with you ... freshly chopped green onions or a drizzle of zesty lemon juice.

Once the scallops are sauteed until brown, a flavorful acid liquid such as dry vermouth, lemon juice or white wine can be added and cooked down until it is reduced, then heavy cream added.

Add the scallops, shrimp, and lobster and cook about 4 to 5 minutes, until the seafood is done. Stir in the mascarpone and butter. Add the kale, and lemon zest and juice to taste, and remove from ...