Bake: Heat the oven to 400 degrees and bake in a cast iron pan for around 4 minutes turning once. Pan Fry: oil spray a cast iron pan on medium-high heat. Sear the scallops and cook on both sides ...

It’s the year 2050 and the Galway market is full of Irish scallops in the shell to buy and bring home and open in the comfort of one’s own domicile.

Return the pan to the broiler and cook for about 30 seconds, just until the butter is melted and frothy but not burned. 4 Remove the pan from the oven and use a spoon to baste the scallops in the ...

Keep your temperature at medium-high to help caramelise the scallops more as the butter melts, cooking 1 to 2 minutes, but adjusting the heat if the butter starts to burn. It’s OK if it browns ...

How to make Seared Scallops with Brown Butter and Lemon Pan Sauce. Squeeze two lemons into a measuring glass to yield about 1/4 cup juice. Set aside and cut the ends off the remaining lemon.

How to make Seared Scallops with Brown Butter and Lemon Pan Sauce. Squeeze two lemons into a measuring glass to yield about 1/4 cup juice. Set aside and cut the ends off the remaining lemon.

How to make Seared Scallops with Brown Butter and Lemon Pan Sauce. Squeeze two lemons into a measuring glass to yield about 1/4 cup juice. Set aside and cut the ends off the remaining lemon.

How to make Seared Scallops with Brown Butter and Lemon Pan Sauce Squeeze two lemons into a measuring glass to yield about 1/4 cup juice. Set aside and cut the ends off the remaining lemon.