Garlic Butter Cast Iron Scallops are ready in minutes. The cast iron skillet sears a crust on juicy sea scallops, while garlicky butter adds depth of flavor. Perfect for intimate dinners or festive ...

From hearty steaks to French toast, butter helps the searing process and gives your food an attractive appearance. Scallops are no different. The sweet-tasting and tender mollusks pair well with ...

For this dish, buy fresh shell-on scallops, with the roe attached. Be sure to save the prettier shells for serving. This beurre blanc ("white butter") sauce uses French beurre aux algues (seaweed ...

Detach the scallops from the shells. Heat a skillet (preferably cast iron) over a medium-high flame. When the pan is hot, add about 30 grams (1 oz) of butter. Use a paper towel to quickly coat the ...

If you can’t find small, sweet, tender bay scallops, you can use larger scallops as long as they’re fresh. Just cut them into ½-inch pieces before sautéing and be careful not to overcook them.

Once all the butter has been used the sauce should be pale and have a thin, custard-like consistency. Keep warm. Brush the scallops with oil. Heat a heavy-based frying pan and fry the scallops for ...

Cook, stirring often, until broccoli has absorbed butter, about 8 minutes. Add scallops, thyme, chile flakes and ½ teaspoon salt, and cook only until scallops turn from translucent to just barely ...

A scallops search on bite.co.nz produced this Listener recipe that is just the right amount of special for this time of year. It makes a great entree or lunch dish served with a crisp glass of ...

Season the scallops and lay each one on top of a few cubes of fried pancetta and seaweed butter placed in the bottom of each shell. To cook the scallops either light a barbecue and cook over the ...