This shellfish can make you selfish for it when it's served in its own element with the aerated black garlic hollandaise. It's both simplicity and wholesome-ness in a bite. Marinade the scallops with ...

Other additions, while lesser-known, are also essential. Butter is good for flavor and color, but what scallops need at the beginning of the process is cooking oil. A best practice for any pan-seared ...

Usually reserved for restaurant dining, scallops are an elegant entree. The Star’s Pan-Seared Scallops With Ginger Sauce is a dish fit for company, yet easy to prepare. About the size of a ...

If you want an elegant gourmet-level seafood dinner that uses simple ingredients and can be achieved in just one pot, this ...

They're best lightly seared, so they're still basically ... When the butter melts and sizzles, swirl the pan to combine the fats. Lightly salt the scallops and place immediately in the skillet.

Heat grapeseed oil in a sauté pan (do not use nonstick ... The inside should be barely cooked. Transfer the seared scallops one at a time to the bowl with the umeboshi wash, and toss until ...

Set aside. For the Scallops Place a large skillet over high heat. Add a bit of canola oil to the pan. Lightly season the scallops with salt and cracked pepper and add half of them to the hot pan.

After turning them over, let the scallops cook for about 30 seconds, then add 20 grams of butter into each skillet. Swirl the pan so the scallops are evenly covered with butter. When the scallops ...

Coconut tapioca pudding with flaky salt is the custardy, creamy, dreamy dessert that ends this meal. The cooked tapioca ...

Everyone has a skillet in their kitchen – it’s the workhorse we pull out for cooking eggs, frying cutlets and making ...

that were preserved and served up sliced with grilled scallops and frisee as a salad. Credit: Danielle Abou Karam Here’s my version including some Japanese flavours that give the salad some ...