Savor the golden crust and tender, buttery interior of perfectly pan-seared sea scallops in this foolproof recipe. With a quick, high-heat sear and a silky drizzle of Lemon Chive Butter, these ...

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 ...

we're giving them the VIP treatment with a perfect pan-sear that would make any chef proud. If you've made seared scallops ...

A luxurious yet simple dish, this combination of seared sea scallops and creamy risotto offers ... Set the risotto aside. In a cast iron pan over high heat, sear scallops on one side until golden.

Heat grapeseed oil in a sauté pan (do not ... 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 ...

in a large sauté pan, melt the butter with the sage and a pinch of salt until it foams and becomes light brown. Reserve. Remove the small side muscle from the scallops, rinse with cold water ...

Scallops are easy to prepare, but care must be taken not to overcook them. They're best lightly seared, so they're still ... Heat the oil in a small pan, add the shallot and cook it over a low ...

Put the julienned zucchini in a bowl and sprinkle with about 15g (1 tbsp) of fine sea ... the scallops cook for about 30 seconds, then add 20 grams of butter into each skillet. Swirl the pan ...

(Rule of thumb: four to six sea scallops, or around a quarter of a pound ... Once the scallops are seared, remove them immediately from the pan and set aside, golden side up. 3. Once the scallops are ...