These seared and saucy scallops are an easy dinner idea—and I’ll be making them ASAP! It’s no secret that butter, citrus and seafood are meant for each other, and Katie Lee Biegel just ...

A best practice for any pan-seared scallops is to first sear the meat with a neutral oil before moving onto butter later in the process ... proper texture for transforming scallops into golden brown ...

Scallops are easy to prepare, but care must be taken not to overcook them. They're best lightly seared ... it won't brown well in the skillet). Put the butter and oil in a large skillet and ...

Add the scallops , starting at “12 o’clock” in the top of the pan. When cooked for a minute turn over the first one and continue in the order you put them in. Dot the butter around and cook ...

There’s not much better than prawns on the barbie.... Apart from scallops & prawns with brown butter & grilled lemons! Pair them with a cold beer and all will be well in the world! Brown butter ...

When you see that the scallops are golden brown on one side (3-4 minutes), flip them over while using a spatula, then finish cooking them until golden brown again (3 minutes). Place your peas down ...

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 ...

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 ...