Hello There Friends, Scallops are often feared by home cooks. But I am here to show you that making Scallops is one of the ...

Butter is good for flavor and color, but what scallops need at the beginning of the process is cooking oil. A best practice ...

It uses pancetta (Italian), Korean zucchini, yuzu kosho (a delicious Japanese condiment made from chillies and Japanese citrus), and butter to cook the zucchini and sear the scallops. Korean ...

Flip the scallops over, and sear the other side 2 minutes, until brown. The inside should be barely cooked. Transfer the seared scallops one at a time to the bowl with the umeboshi wash ...

Scallops are easy to prepare, but care must be taken not to overcook them. They're best lightly seared, so they're still basically raw inside, although some people like them a little more cooked ...

Here’s a quick and easy dinner that will brighten up your winter table. Golden seared scallops rest atop a vibrant, garlic-tomato sauce, their delicate sweetness complemented by the tangy ...

Add the diced tomatoes, the vinegar and oil to create a vinaigrette. For the sea scallops : Season with salt & pepper. Use the same saute pan from the mushrooms, cleaned and dried with a paper towel.