In my part of the world, the south-west, the scallops are fairly small compared ... Prep time: 20 minutes Cook time: 15 ...

Struggling with the best way to sear scallops? One chef recommends a specific pan and oil combination that he swears works ...

Scallops, I realise, are not everyone’s cup of tea but this recipe might just convert you. For the brown butter breadcrumbs, put the butter in a large, non-stick frying pan over a medium heat ...

They’re equally delicious sautéed and tossed with an invigorating citrus dressing, as in the following recipe ... Scallops Place a large skillet over high heat. Add a bit of canola oil to the pan.

The combination of spicy chorizo and chilli with creamy scallops and a touch of honey gives this easy starter a sensational flavour. Heat a heavy griddle pan over a high heat. Fry the chorizo ...

Scallops served with a curry cream on a crisp potato wafer and tangy keri. Take juices left in pan and work into a fry of shallots, garlic and malt vinegar with heavy spices from the spice mixture.

Is your mouth watering? Treat your taste buds with Theo Randall's delicious pan-fried scallops recipe below. 1. Boil the lentils until cooked through with one clove garlic and a sprig of sage.

Use the same saute pan from the mushrooms, cleaned and dried with a paper towel. Heat inside a touch of oil, when very hot, add the sea scallops, cook on both sides, keep medium rare and hot.

Heat a non stick frying pan until hot, lightly oil the scallops and fry for 1 minute then flip over, add the butter, and when foaming, spoon over for 30 seconds. Warm the circles of celeriac in ...