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

Scallops don’t seem to demand a strict recipe, they adapt to what the cook has on hand. Once the scallops are sauteed until brown, a flavorful acid liquid such as dry vermouth, lemon juice or ...

Chef Didier Durand Check out his culinary trips to France – details on his website! Recipe: Pan Seared Sea Scallops, Combination of Cauliflower, Truffles, Tomatoes & Wild Mushrooms ...

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 ...

Click here for a printer-friendly version of the recipes below.If you make them, send us a photo and let us know how they turned out! Cleaning scallops – you will see a piece on the scallop ...