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

The pan-seared scallops are perfectly golden brown ... Sear Your Scallops in Butter and Lemon Get the butter hot in the pan ...

Add a squeeze of lemon juice and give the scallops one last quick baste in the butter and their juices. Work quickly and off the heat, this should only take you a minute at the most. Now plate up.

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 ...

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 ...

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 ...

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 ...