The delicate scallops are seared to perfection and then bathed in a rich, tangy sauce made with lemon, wine, and butter.

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 ... This beurre blanc ("white butter") sauce uses French beurre aux algues ...

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 ... pasta to the sauce, finish ...

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 ...

Post 1917 announces its updated dinner menu, featuring fresh seafood alongside farm-to-table steak options. The restaurant is ...