I'm thrilled to share my Pan Seared Japanese Style Scallops ... of the mayo sauce, and for a finishing touch, sprinkle some freshly chopped green onions or a drizzle of zesty lemon juice.

This Seared Scallop Risotto brings bold flavors with fresh lemon and Parmesan, using simple cooking techniques in only one pot.

Heat the olive oil in a large frying pan. Add the onion and garlic and sweat for a few minutes. Slice the scallops into thin ... bring up to the boil then add the lemon juice and dill.

Robin Raisfeld & Rob Patronite Zest one lemon. Pick the ... For the Scallops Place a large skillet over high heat. Add a bit of canola oil to the pan. Lightly season the scallops with salt and ...

Place the scallops in a mixing bowl and mix with the olive oil, crushed garlic ... in the hot pan and cook for a minute and a half on both sides. Serve at once with a squeeze of lemon juice.

Seafood agnolotti: In a medium-size sauté pan ... 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 ...

Place the minced garlic, diced onions and the tequila into a sauce ... pan place it on the stove and heat up. Add a few tablespoons of olive oil into the pan. Once the pan is hot take your ...

Stir together peas, preserved lemon ... to bag with scallops. Seal bag using a vacuum sealer or the water displacement method. (Slowly lower the food-filled bag into a pan of water until the ...

After turning them over, let the scallops cook for about 30 seconds, then add 20 grams of butter into each skillet. Swirl the pan so the scallops are evenly covered with butter. When the scallops ...

Reduce heat to medium and add butter, garlic and half ... Turn off heat, add a squeeze of lemon juice to pan and continue basting fish 1 minute more. To serve, set seared fillets in center of ...