A best practice for any pan-seared scallops is to first sear the meat with a neutral oil before moving onto butter later in ...

If you love seafood, then you will absolutely love this pan-seared sea scallops recipe that cooks in under 5 minutes. Joan Plowright, Multi award-winning British actress and widow of Laurence ...

This plate of linguine in citrus butter sauce with seared scallops by Palazzo Castelletti combines fresh, vibrant flavours with refined presentation for a truly luxurious dining experience 1 min read ...

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 ...

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 ...

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 ...