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 scallops is to first sear the meat with a neutral oil ...

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 ...

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 ...

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 ...

Add pea mixture to bag with scallops. Seal bag using a vacuum sealer or the water displacement method. (Slowly lower the food-filled bag into a pan of water until the bag closes around the food ...

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 ...

Scallops go well with Asian ingredients: try pan-frying them in oil with ginger and fresh coriander. They're also a good complement to hearty flavours such as bacon, chorizo, black pudding or ...

Heat the oil in a large skillet over medium-high heat. Add the bell pepper and garlic and cook for 3 minutes, until soft. Add the calamari and cook for 2 to 3 minutes, until golden brown, stirring ...

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 ...