Elevate your weeknight dinner or impress your guests with these exquisite Golden Seared Scallops with Garlic Lemon Butter ...

Squeeze 1 1/2 tablespoons juice from lemon. Combine wine, shallots, garlic, and lemon peel in heavy small saucepan. Boil until mixture is reduced to 1/2 cup, about 15 minutes.

This simple recipe pairs seared scallops with fennel and lemon, which are made into a bright, crunchy, herby relish to garnish the buttery shellfish. Served on a bed of arugula, it's almost like a ...

Pan-seared scallops don’t need much to make them delicious, but a little butter basting and pan sauce action certainly never hurts. You can push the flavors of this dish in different directions ...

Ingredients: For the Scallops 8ea Sea Scallops Salt and Pepper Vegetable oil For the Tomato Confit: 4 ea red and yellow cherry tomatoes blanched skins still on ½ bu basil 4 cloves garlic EVOO as ...

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.

1 lemon, zested and juiced; 4 Tbsp. ground cumin; Salt and pepper, to taste; Preparation. Preheat oven to 400 degrees. Remove core and fronds from fennel, reserving some fronds for garnish. Cut the ...

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.

Chef Didier Durand https://www.chefdidierdurand.com Check out his culinary trips to France – details on his website! Recipe: Pan Seared Sea Scallops, Combination of Cauliflower, Truffles ...