When I want something impressive, spicy, and ready in under 30 minutes, these Seared Scallops with Spicy Cajun Cream Sauce ...

Every now and then, I want a meal that feels like I’m eating at a coastal restaurant—something elegant, light, and packed ...

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 ...

in a large sauté pan, melt the butter with the sage and a pinch of salt until it foams and becomes light brown. Reserve. Remove the small side muscle from the scallops, rinse with cold water ...

Heat grapeseed oil in a sauté pan (do not ... 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 ...

Put the julienned zucchini in a bowl and sprinkle with about 15g (1 tbsp) of fine sea ... the scallops cook for about 30 seconds, then add 20 grams of butter into each skillet. Swirl the pan ...

A luxurious yet simple dish, this combination of seared sea scallops and creamy risotto offers the perfect balance of ... Set the risotto aside. In a cast iron pan over high heat, sear scallops on one ...

Scallops are easy to prepare, but care must be taken not to overcook them. They're best lightly seared, so they're still ... Heat the oil in a small pan, add the shallot and cook it over a low ...

(Rule of thumb: four to six sea scallops, or around a quarter of a pound ... then check them occasionally until they gain a golden-brown “crust.” Once the scallops are seared, remove them immediately ...