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 ...

Stir together peas, preserved lemon, butter, and ¼ teaspoon salt and pepper. Add pea mixture to bag with scallops. Seal bag using a vacuum sealer or the water displacement method. (Slowly lower ...

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 ...

We have some fun with fresh Florida flavors as we bring seafood and citrus together for a meal you’ll want to make tonight!

Once the scallops are sauteed until brown, a flavorful acid liquid such as dry vermouth, lemon juice or white wine can be added and cooked down until it is reduced, then heavy cream added.

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 ...