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I'm thrilled to share my Pan Seared Japanese Style Scallops ... of the mayo sauce, and for a finishing touch, sprinkle some freshly chopped green onions or a drizzle of zesty lemon juice.

Robin Raisfeld & Rob Patronite Zest one lemon. Pick the ... For the Scallops Place a large skillet over high heat. Add a bit of canola oil to the pan. Lightly season the scallops with salt and ...

Heat a heavy pan with the oil and add the scallops, making sure they are not touching. Meanwhile add the saffron to the dry vermouth, lemon juice or dry white wine. After 2 or 3 minutes ...

I love the simple dish of steamed scallops ... much pre-minced garlic, which can have a metallic taste. This recipe is a slight variation on the dish and is almost as easy. XO sauce is a Cantonese ...

Place the minced garlic, diced onions and the tequila into a sauce ... pan place it on the stove and heat up. Add a few tablespoons of olive oil into the pan. Once the pan is hot take your ...

Seafood agnolotti: In a medium-size sauté pan ... 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 ...

Stir together peas, preserved lemon ... to bag with scallops. Seal bag using a vacuum sealer or the water displacement method. (Slowly lower the food-filled bag into a pan of water until the ...

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 ...