sea scallops get a bold Cajun spice rub and are served over a tangy, rich sauce that’s equal parts creamy and spicy. Whether you’re cooking for a special occasion or just craving something different, ...

You'll love that this recipe is: This recipe uses the larger Sea scallops, not the small Bay scallops. The difference between seas scallops and bay scallops are that sea scallops are found in ...

Season the scallops on all sides with salt and pepper. In a large sauté pan on high heat, add in 1 tablespoon of I Can’t Believe It’s Not Butter until melted and add in the seasoned scallops ...

dry sea scallops, side muscle removed ... Divide among plates; set scallops on top. Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

This recipe has influences from all ... between four plates and top with the scallops. Sprinkle with black pepper and a little rough-flaked sea salt, then garnish with mint leaves or sprigs.

Pat scallops dry and season with salt and pepper. Heat olive oil in a pan over medium-high heat. Sear scallops for about 2 ...

Scallops can be bought in or out of their shells ... monitored dredging at limited times is less damaging to the sea bed than random dredging). Scallops can be steamed, fried or grilled but ...

Have plates warming so you can serve immediately when the scallops are ready. To prepare 1 lemon, cut a wedge off the top and the bottom. Set it down on a cutting board on one flat end.

For this recipe you will need a smoker and smoking ... Pour the dressing over the scallops, peas and radishes and mix well to coat. To serve, place a spoonful of crème fraîche into each scallop ...

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 ...