For a truly special meal, these Scallops in Lemon Wine Sauce are a fantastic choice. The delicate scallops are seared to ...

Refrigerate the scallops and sauce separately for up to 2 days. Separate the dark greens from the light green and white part of the ... Slowly add the milk to the pan, stirring constantly, and ...

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 ...

Scallops are easy to prepare, but care must be taken not to overcook them. They're best lightly seared ... This beurre blanc ("white butter") sauce uses French beurre aux algues (seaweed butter ...

Place the minced garlic, diced onions and the tequila into a sauce ... pan place it on the stove and heat up. Add a few tablespoons of olive oil into the pan. Once the pan is hot take your ...

Heat grapeseed oil in a sauté pan (do not ... 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 ...