Butter is good for flavor and color, but what scallops need at the beginning of the process is cooking oil. A best practice for any pan-seared scallops is to first sear the meat with a neutral oil ...

Few entrées are as impressive as perfectly browned and meltingly tender seared scallops. When cooked properly, these mollusks offer an incredible array of sweet, briny, and buttery flavors, but their ...

While the texture is a bit chewier than bay scallops, they are delicious when quickly seared at a high heat. You can often ...

It uses pancetta (Italian), Korean zucchini, yuzu kosho (a delicious Japanese condiment made from chillies and Japanese citrus), and butter to cook the zucchini and sear the scallops. Korean ...

Scallops are easy to prepare, but care must be taken not to overcook them. They're best lightly seared, so they're still basically raw inside, although some people like them a little more cooked ...

Rinse the scallops in a little cold water and pat dry with kitchen paper. Carefully pull or snip off the little tough muscle and membrane at the side of each scallop –this is where it was ...

where the chef/owner shows us how to master this Italian rice dish that's she's serving with a seasonal taste of pumpkin and some beautiful seared scallops. "It's very easy to make risotto," says ...

He told us "I wanted to incorporate Florida fresh seafood and citrus, the pink grapefruit juice is a great combination to go with the sweet and saltiness of the scallops. The peas generate a fresh ...