We may receive a commission on purchases made from links. A serving of seared scallops, when cooked properly, has the ...

This shellfish can make you selfish for it when it's served in its own element with the aerated black garlic hollandaise. It's both simplicity and wholesome-ness in a bite. Marinade the scallops with ...

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 ...

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 ...

Scallops are easy to prepare, but care must be taken not to overcook them. They're best lightly seared, so they're still basically raw inside, although some people like them a little more cooked ...

Add the diced tomatoes, the vinegar and oil to create a vinaigrette. For the sea scallops : Season with salt & pepper. Use the same saute pan from the mushrooms, cleaned and dried with a paper towel.

Here’s a quick and easy dinner that will brighten up your winter table. Golden seared scallops rest atop a vibrant, ...

Arrange scallops, flat surface down, in a single layer in pan. Sear for 1 or 2 minutes, depending on thickness. Turn scallops over and sear for 1 to 2 minutes or until cooked through. Transfer ...

Add scallops and season with salt. Increase heat to high and lightly sear scallops on all sides, about 3 minutes total. Remove from heat. Stir in yuzu juice, garnish with herbs and serve immediately.

Here’s a quick and easy dinner that will brighten up your winter table. Golden seared scallops rest atop a vibrant, garlic-tomato sauce, their delicate sweetness complemented by the tangy ...