Pour the garlic butter sauce over the scallops and serve immediately with lemon wedges. Here are a few delicious variations ...
Seafood lovers, this recipe is for you! If you’ve ever craved the flavors of a high-end restaurant but wanted the comfort of ...
Scallops are easy to prepare, but care must be taken not to overcook them. They're best lightly seared, so they're still ... This beurre blanc ("white butter") sauce uses French beurre aux algues ...
Here’s a quick and easy dinner that will brighten up your winter table. Golden seared scallops rest atop a vibrant, ...
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 ...
Golden seared scallops rest atop a vibrant, garlic-tomato sauce, their delicate sweetness complemented by the tangy flavors of the sauce. Beside them, a bed of nutty, slightly chewy brown rice ...
For the mushrooms : heat a saute pan, add some vegetable oil, when hot and almost smoky, put the mushrooms in the pan at once, add the garlic ... For the sea scallops : Season with salt & pepper.
Stir together peas, preserved lemon, butter, and ¼ teaspoon salt and pepper. Add pea mixture to bag with scallops. Seal bag using a vacuum sealer or the water displacement method. (Slowly lower ...
He told us "I wanted to incorporate Florida fresh seafood and citrus, the pink grapefruit juice is a great combination to go with the sweet and saltiness of the scallops. The peas generate a fresh ...