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

Heat a non-stick pan, add some oil. 2. When the pan is hot place the head of the scallop on the pan, wait for 30 seconds and turn, the head should be nicely seared with a golden-brown colour. 3. Add ...

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 ...

Assemble the sandwiches: Toast or warm the bread, if desired. Spread mayo or your preferred dip on the bread. Layer with ...

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.

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 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.

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 ...