It's both simplicity and wholesome-ness in a bite. Marinade the scallops with oil salt and pepper. Heat a non-stick pan, add some oil. 2. When the pan is hot place the head of the scallop on the pan, ...

Scallop sizes can vary ... Prep time: 20 minutes Cook time: 15 minutes 4 For the salsa Play The Telegraph’s brilliant range ...

Scallops, I realise, are not everyone’s cup of tea but this recipe might just convert you. For the brown butter breadcrumbs, put the butter in a large, non-stick frying pan over a medium heat ...

Steam them in wine with aromatics as you would mussels, or wrap them in prosciutto and grill or fry for a few minutes. Scallops go well with Asian ingredients: try pan-frying them in oil with ...

In case you aren't aware, scallops come in different forms. Bay scallops and sea scallops are similar but have important ...

Heat grapeseed oil in a sauté pan (do not use nonstick) over medium-high heat, add scallops, and sear for about 3 minutes, until brown and caramelized. Flip the scallops over, and sear the other ...

Once they are caramelized on the bottom, flip them over and cook for another 3 to 4 minutes. Remove them from the pan once they are cooked and set aside. Scallops should be firm. In the same pan ...

It's easy to adjust the consistency: if it's too thick, stir in more water; too thin, cook it longer ... Briefly rinse the dried scallops then add them to the pan. Cut the ginger into two pieces.

Seafood agnolotti: In a medium-size sauté pan, heat the olive oil on ... heavy cream and return to a boil. Add the scallops, shrimp, and lobster and cook about 4 to 5 minutes, until the seafood ...