Pat Fucile Seared Sea Scallops has been awarded a Blue Ribbon from The Just A Pinch Test Kitchen who prepare and review ...

plump scallops that have been seared to perfection in a hot cast iron skillet. Whether it's date night dinner or an impressive meal for friends and family, these mouthwatering morsels of sea goodness ...

Heat a non-stick pan, add some oil. 2. When the pan is hot place the head of the scallop on the pan, wait for 30 seconds and turn, the head should be nicely seared with a golden-brown colour. 3. Add ...

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 ...

This recipe has influences from all ... between four plates and top with the scallops. Sprinkle with black pepper and a little rough-flaked sea salt, then garnish with mint leaves or sprigs.

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 ...

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 ...

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 ...

Scallops can be bought in or out of their shells ... monitored dredging at limited times is less damaging to the sea bed than random dredging). Scallops can be steamed, fried or grilled but ...

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 ...