The delicate scallops are seared to perfection and then bathed in a rich, tangy sauce made with lemon, wine, and butter.

deglaze with a bit of white wine, add chopped parsley. Remove from the pan, keep warm aside. Add the diced tomatoes, the vinegar and oil to create a vinaigrette. For the sea scallops : Season with ...

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 ...

Click here for a printer-friendly version of the recipes below.If you make them, send us a photo and let us know how they turned out! Cleaning scallops – you will see a piece on the scallop ...